Drain pineapple and water chestnuts, reserving liquids. Add soy sauce and five-spice powder to liquids; stir well.
Place pineapple, water chestnuts, carrot, and green onions in a 3 1/2-quart slow cooker. Sprinkle salt and pepper over chicken; place chicken over vegetables. Pour liquid mixture over chicken. Cover and cook on high heat setting 1 hour; reduce heat to low setting, and cook 6 hours.
Remove chicken from bones, and shred meat. Add meat to vegetable mixture.