6 skinless, boneless chicken breast halves
2 (13 ounce) cans fresh mushrooms, drained and chopped
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (4 ounce) can crushed pineapple with juice
1 (16 ounce) can oyster mushrooms, drained
1/3 cup cornstarch
1/3 cup paprika
1 green bell pepper, cut into 1/2 inch rounds
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Place thighs in a large bowl. Peel potatoes and potatoes are cubed. In a medium skillet over medium heat, cook chicken for 5 minutes on each side or until chicken is browned. Remove chicken from skillet and place in a slow cooker. Stir in mushrooms and celery and saute. Add onions and peppers, onion and bell pepper, chicken, pineapple and oyster mushrooms.
Cover and simmer well for 45 minutes. Add cornstarch, paprika, green peppers and sugar and bring to a slow cooker.
Add chicken broth, pineapple juice and shrimp. Stir together and simmer for 30 minutes. Cook on low for 35 to 45 minutes.
⭐ ⭐ ⭐ ⭐