Honolulu Chicken

This recipe was created for skillet cooking, and that's how I have always prepared it, but last week I wanted to see how it would do in the slow cooker. (Tomorrow I'll post the skillet version.) The sauce was thinner, so I needed to thicken it a little with cornstarch, but we thought the flavor was very good. The sauce is simple with four ingredients, and the water chestnuts, pepper and pineapple are added at the end to just heat through. I love having dinner almost complete and waiting for me at the end of the day, it keeps life simple when tired and hungry. The slow cooker can help make evening meals more relaxing and enjoyable with your family. Blessings...

Recipe: 

1 chicken, cup up
salt and pepper
1 jar (10 oz.) peach jam, about 1 cup
1/2 cup barbecue sauce (I use hickory flavor)
1/2 cup chopped onion
2 tbsps. soy sauce
1 red or green pepper, chopped
1 can (6 oz.) sliced water chestnuts, drained
1 can (8 oz.) chunk pineapple, drained
1/4 cup cornstarch
1 cup water
Cooked rice

1. Combine jam, barbecue sauce, onion and soy sauce in a bowl.
2. Place cut up chicken in the slow cooker. Salt and pepper; pour sauce over. Cook on high heat for one hour and then turn heat down to low for 3 hours, or longer, depending on how fast your slow cooker cooks.
3. When chicken tests done, remove to a platter; cover and keep warm in a 200 degree oven while you prepare the sauce.
4. Turn heat up to high on the slow cooker. Whisk together 1 cup of water and the cornstarch.
5. Slowly whisk the cornstarch mixture into the juice in the slow cooker until desired thickness, you may not need all the cornstarch mixture. Add the chopped pepper, water chestnuts and pineapple. Cover and cook for 1/2 hour. Add chicken back to the sauce. Serve the chicken and sauce over rice.

Serves 4 - 6
Note:  I remove the skin from the chicken to cut down on the fat. The sauce does not get really thick, but we don't care for the heaviness of thick sauces.