This is a recipe I obtained from the Kraft Foods website.
What you need:
1 medium onion sliced
1 medium carrot, peeled, sliced
1 medium celery stalk, sliced
6 boneless skinless chicken thighs (1-1 1/2lbs) cut in bite size peices
1/3c finely packed brown sugar
1/3c Catlina Dressing
1/4c soy sauce
1 tsp grated gingerroot
1 can (8oz) pineapple chunks, drained, liquid reserved
1 tbsp cornstarch
1 medium green pepper, sliced
1 medium red pepper, sliced
4 1/2c hot cooked rice
What to do:
Place onions, carrots and celery in the slow cooker; top with chicken.
Mix in a bowl: brown sugar, dressing, soy sauce and ginger. Add over top of chicken. Cover lid.
Cook on low for 7 to 8 hours (or on high for 3 1/2 to 4 hours) During the last 30 minutes of cooking time, increase to high. In a bowl, mix cornstarch and reserved pineapple juice, add to slow cooker along with the pineapple and peppers. Cook 30 minutes or until peppers are crisp-tender and sauce is thickened. Serve over rice.
My side notes: I substitued the chicken thighs for boneless skinless breasts, used fat free dressing, omitted the ginger root (didn't have on hand), and served over brown rice instead of white.