Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
Slow Cooker Hawaiian Chicken **

Slow Cooker Hawaiian Chicken

  • Cooking Time:

    4–5 hours on Low or 2 1/2–3 hours on High
  • Servings:

    6

Ingredients

4 bone­less, skin­less chick­en breasts
salt to taste
15 oz. can pineap­ple slices, juice reserved
1/3 c. packed brown sug­ar
2 T. lemon juice
1/4 tsp. ground gin­ger
1/4 c. corn­starch

 

  1. Place chick­en in slow cook­er sprayed with non-stick spray and sprin­kle with a lit­tle salt.
  2. Place pineap­ple slices over chick­en.
  3. In a small bowl, com­bine pineap­ple juice, brown sug­ar, lemon juice, gin­ger and corn­starch and stir until com­bined.
  4. Pour over chick­en.
  5. Cov­er. Cook on Low for 4–5 hours or on High for 2 1/2 to 3 hours.

Serve over rice or as a sand­wich.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

3
Leave a Reply

avatar
2 Comment threads
1 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
3 Comment authors
Crock Pot GirlJulie HinkleyLynn Ott Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Lynn Ott
Guest
Lynn Ott

Soak your chick­en breast in Tup­per­ware overnight. Mari­nade, Pineap­ple juice and soy sauce. Cov­er and refrig­er­ate overnight. I do not mea­sure. Cov­er the breasts with juice and shake soy sauce all over the juice. The next day­grill the chick­en breasts and throw away mari­nade. Place pineap­ple slices on top of chick­en and serve with wild rice and veg­etable of your choice! Recipe from STEAK and ALE restau­rant. YUMMMMMMMM

Julie Hinkley
Guest
Julie Hinkley

I made this tonight and it was great. A nice health­i­er option that call­ing the local Chi­nese Food place. I used chick­en ten­ders and they were a bit dry. I bet if i used chick­en breasts it would have been fine. I was very hap­py with this recipe. Also, was think­ing next time I make it, I may pan cook the chick­en first to get it a lit­tle crispy. Thanks for this one its a keep­er.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cook­er recipes, tips & tricks right to your inbox!
PLUS be the first to know about my give­aways and con­tests!

  • This field is for val­i­da­tion pur­pos­es and should be left unchanged.
Top
Share
Tweet
Pin
+1
0 Shares