| 1 | (15 1/4 ounce) can pineapple tidbits in juice, undrained |
| 1 (8 ounce) can | Sliced water chestnuts, undrained |
| 1/3 cup | Low-sodium soy sauce |
| 1 teaspoon | Chinese five-spice powder |
| 3 | Carrots, peeled and sliced |
| 4 | Green onions, diagonally cut into 2 inch pieces |
| 1/2 teaspoon | Salt |
| 1/2 teaspoon | Black pepper |
| 2 | (6 ounce) skinless, bone-in breast halves |
| 1 | (4 ounce) chicken thighs, skinned |
1. Drain pineapple and water chestnuts, reserving liquids. Add soy sauce and five-spice powder to liquids, stir well.
2. Place pineapple and water chestnuts, carrot, and green onions in a slow-cooker. Sprinkle salt and pepper over chicken; place chicken over vegetables. Pour liquid mixture over chicken.
3. Cover with lid, and cook on high heat setting 1 hour, reduce heat to low heat and cook 6 hours.
4. Remove chicken from bones, and shred meat. Add meat to vegetable mixture.
Nutrition analysis: serving size: 1 1/2 cups per person