Boneless skinless chicken breasts (you could use thighs too if you want) are simmered in the slow cooker with a yummy Asian teriyaki sauce and pineapple juice. Steamed Asian vegetables are added near the end and then you can opt to serve this dish over white or brown rice or noodles.
Add chicken cut up chicken pieces to a 5 quart or larger slow cooker.
Open can of pineapple tidbits and pour just the liquid into the slow cooker, reserving pineapple for later.
Add teriyaki sauce, ginger, brown sugar, and garlic to slow cooker and stir to combine and coat the chicken.
Cover and cook 2 to 3 hours on low till chicken is done, stirring half way through cooking time to break up chicken.
About 30 minutes before chicken is to be done cooking, start to cook your rice or noodles on the stove-top (or in a rice cooker for the rice).
Cook the vegetables in the microwave according to package directions.
Open bags of vegetables and toss in slow cooker and mix into chicken and sauce. Add the reserved pineapple tidbits.
Spoon rice or noodles on plates and top with chicken and vegetables to serve.
We served this over steamed jasmine rice, however any white or brown rice or even noodles would be good too. To make this recipe gluten-free be sure to use a gluten-free teriyaki sauce such as those made by San-J.