Monday, February 9, 2009

Crockpot Hawaiian Chicken

This is Ally's Recipe from Ladybug Kitchen

Crockpot Hawaiian Chicken

4 chicken breasts, cut in half
20oz can of pineapple slices, drained, reserve juice
8oz creamy French dressing
1 envelope dry onion soup mix
1 small green bell pepper cut into strips

Combine pineapple juice, salad dressing, and onion soup mix together and pour over chicken in the crockpot.
Cover and cook on low for 7 hours or high for 4 hours.
30 minutes before serving arrange pineapple slices and peppers over the chicken to cook through.
you can thicken the juices by adding cornstarch and pouring it over the chicken after it is done if you would like.
Tastes great served with brown rice!

------- okay here are my changes...
I'll be honest. I'm not having good luck with the texture of the chicken in the crockpot and I like the "zingier" taste that the sauce gives when its not been in the crockpot, so here goes...

I used a whole fresh pineapple cut into cubes instead of canned pineapple. (Canned reminds me of school lunch - pineapple tidbits lol) Combine pineapple juice from the container (mine come pre cored in a container), a little bit of white wine (to make up for the juice lost by not using canned, salad dressing, and onion soup mix together. Grill your chicken and cook up some rice. Cut the chicken into cubes. Then in a large bowl add rice, then chicken, and then pour the pineapple mixture over everything evenly.

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