Crock Pot Pineapple Chicken

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  2 lbs Chicken Thigh, Boneless Skinless
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  20 oz Pineapple, Canned, In Juice, Drained
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  2 tbsp Cornstarch
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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp Garlic
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  1 tbsp Ginger, Fresh Root
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  2 tsp Sesame Oil, Toasted
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  0.5 tsp Red pepper flakes
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  0.3 tsp 1/4 teaspoon ground black pepper
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  2 Bell Pepper(238g)
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  5 oz Water Chestnuts, Canned, Drained
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  2 Green Onion (Scallion)(30g)

Instructions

1. 1Cut 2 pounds boneless skinless chicken thighs (or breasts) into 1-inch cubes and add them directly to the slow cooker.
2. 2Drain the juice from the 20-ounce can of pineapple chunks into a medium bowl. Add the pineapple chunks to the slow cooker with the chicken. Whisk 2 tablespoons cornstarch into the reserved pineapple juice until smooth and no lumps remain.
3. 3Add ¼ cup low sodium soy sauce, 2 tablespoons minced garlic, 1 tablespoon minced fresh ginger, 2 teaspoons sesame oil, ½ teaspoon red pepper flakes, and ¼ teaspoon ground black pepper to the bowl with the pineapple-cornstarch mixture. Whisk until fully combined, then pour over the chicken and pineapple in the slow cooker.
4. 4Add the 2 small red bell pepper chunks and the 5-ounce can of water chestnuts (drained) to the slow cooker. Stir everything gently to coat with the sauce.
5. 5Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until the chicken is cooked through (165°F internal temperature) and tender, and the sauce has thickened.
6. 6Stir in the 2 chopped green onions and taste, adding more red pepper flakes if desired.
7. 7Divide the pineapple chicken, vegetables, and sauce evenly into meal-prep containers while hot. Allow to cool to room temperature before sealing and refrigerating.