Slow-Cooker Chinese Chicken Soup

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Oxmoor House


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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

3/4 to 1 teaspoon Chinese five-spice powder

3 medium carrots, scraped and sliced

4 green onions, diagonally cut into 2-inch pieces

1/2 teaspoon salt

1/2 teaspoon pepper

2 (6-ounce) skinned, bone-in chicken breast halves

2 (4-ounce) skinned, bone-in chicken thighs

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