3 boneless, skinless chicken breasts, halved
1 lb. baby carrots
1 onion, cut into wedges
20 oz. can unsweetened pineapple chunks
1/3 cup brown sugar
1 tbsp. soy sauce
1 chicken bouillon cube
½ tsp. salt
½ tsp. ground ginger
½ tsp. garlic powder
3 tbsp. cornstarch
¼ cup water
2 cups rice
Drain pineapple chunks, reserving the juice. Place carrots, onions, pineapples and chicken in a ziplock bag. Combine pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic powder. Pour mixture into the ziplock bag.
When ready to cook, place in slow cooker and cook on low for 8 hours. Combine corn starch and water and gradually stir mixture into slow cooker. Cook an additional 30 minutes until the sauce
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