Chicken Pineapple Oriental


1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon plus 1 teaspoon terriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped)
1 tablespoon lemon juice
1/2 teaspoon ginger
dash cayenne, to taste
1 package (10 oz) sugar snap peas, thawed


Place chicken pieces in slow cooker/Crock Pot. Combine preserves, terriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and cook on low 6 to 7 hours. Add peas last 30 minutes.