Slow Cooker Caribbean Chicken with Brown Basmati Rice

1. Chop the celery, pineapple and red onions.

2. Place the celery and onions on the bottom of the slow cooker.

3. Lay the diced Chicken on top of the celery and onions.

4. Then in a bowl mix the Chopped Tomatoes, Pineapple Chunks, Corn Flour, Paprika, Balsamic Vinegar, Worcester Sauce, Salt & Pepper.

5. Once they are all mixed together pour over the chicken.

6. Place the lid on the slow cooker and set the temperature to low.

7. Cook on a low heat for 5 hours.

8. When you have 2 minutes left on the slow cooker, place the Tilda rice into the microwave and cook for 2 minutes.

9. Serve on a plate with the rice.