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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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A tender pineapple chicken dish that is guaranteed to be gobbled up by kids and adults alike. You can also add peppers, they just aren't a big hit in our house. Toss everything in the crock pot (even frozen chicken breasts!) and come home to a complete meal that just needs to be served over rice. This was an entry in RSC #13. Enjoy! Ingredients:
1/2 cup honey |
1/2 cup soy sauce |
1/4 cup brown sugar |
1/2 teaspoon garlic powder |
1/2 teaspoon dried ginger |
2 teaspoons chicken bouillon |
6 boneless skinless chicken breasts (can use frozen, see below) |
1 (19 ounce) can pineapple chunks, reserve juice |
2 cups baby carrots, cut in half |
Directions:
1. Pour honey, soy sauce, brown sugar, garlic powder, ginger, bouillon and pineapple juice in the crock pot and stir.
2. Lay chicken on bottom of pot and cover with carrots and pineapple chunks.
3. Cook in your crock pot for 4-6 hours on low or 3-4 on high. If you are using frozen chicken breast, just add another hour on low or 1/2 hour on high.
4. I actually like the thinner sauce for this one. A reviewer suggested thickening the sauce, so I will include CarrolJ's recommendation - after the meat, carrots and pineapple are removed, add 1/2 cup of water mixed with 4 Tablespoons of cornstarch. Then cook the sauce until thickened and smooth.
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