Coat the chicken in the flour mixture and place in the slow cooker.
12 large chicken thighs
Add the pineapple and scallions. In a small bowl combine the reserved pineapple juice, the remaining mustard, soy sauce, and sherry and pour over the chicken.
1 can pineapple pieces, 4 large scallions, 1/4 cup soy sauce, 2 tbsp dry Sherry
Cook covered on low heat for 6 to 8 hours, until the chicken is tender and the juices run clear when pierced with a fork.
Stir in the cornstarch + water mixture and snow peas and cook covered on high heat for 15 to 20 minutes, or until the sauce has thickened.