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Ingredients

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Directions

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  • In a large bowl, mix together ginger, garlic, soy sauce, hoisin, apricot preserves, chile paste and vinegar.

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Instructions Checklist
  • Place flour in a resealable plastic bag; add chicken pieces, a few at a time, shaking to coat. In a large skillet, heat oil over medium-high heat. Brown chicken wings in two batches, about 2 minutes per side (add additional oil, if necessary). Transfer wings to bowl with sauce and toss to coat.

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Instructions Checklist
  • Drain pineapple, reserving 1/4 cup juice. In a 4-quart slow cooker, stir together pineapple chunks, reserved juice, and vegetables; top with chicken wing mixture. Cover and cook on low-heat setting for 3-1/2 to 4 hours. Stir before serving. Garnish with green onions and sesame seeds. Serve over cooked rice.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

474 calories; 19 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 8 g monounsaturated fat; 76 mg cholesterol; 289 mg sodium. 366 mg potassium; 52 g carbohydrates; 3 g fiber; 34 g sugar; 24 g protein; 0 g trans fatty acid; 777 IU vitamin a; 47 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;

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