1poundfresh vegetablessnow peas, broccoli florets, or sugar snap peas
Cut the chicken into 1-inch chunks. Place in a freezer bag and place the cornstarch into the bag and toss to coat the chicken.
Remove the chicken from the bag and shake off the excess cornstarch.
Mix the soy sauce, pineapple juice, honey, garlic, ginger, hot sauce, and chili flakes togther. Pour over chicken.
Cook on low for 5 hours and 30 minutes, or cook on high for 2 hours and 30 minutes.
Add fresh vegetables (if using) into the slow cooker and toss to coat. Turn Slow Cooker to HIGH, if not already, and cook for an additional 30 minutes.
Serve over rice.
Use gluten-free soy sauce to keep this dish gluten-free.
The vegetables are completely optional. Be sure to add in fresh vegetables, frozen vegetables will get soggy. If you only have frozen vegetables, steam them and then tossed in sauce immediately before serving.