Pineapple Chicken
2 pounds of chicken breasts- deskinned -thicker breasts thawed
1 large yellow onion chopped
10 stalks of Celery washed and cut into 1 inch pieces
3 (15oz) cans of sliced water chestnuts (not a nut- they are a vegetable) drained
1 large can of sliced pineapple remove the 100% juice from the can and save for later
1 Tbsp cornstarch
3 Tsp Sea Salt
3 Tbsp Water
1 Tbsp Canola Oil
3/4-1 cup of pineapple juice or syrup saved from the canned pineapple from earlier
Place the chicken in the crock pot. Add onion, celery, water chestnuts, and slices of pineapple. Then in a small bowl pour in the pineapple juice, water oil, cornstarch and salt and stir until blended. Pour over crock pot food and cook for 4 hours. Serve with Jasmine white rice. Cut this .