Saturday, December 3, 2016

Asian, Hawaiian, Mexican...Well it's a Crock Pot Chicken Recipe.

As many recipes I keep seeing on Facebook about Asian Chicken in the Crock Pot, Hawaiian Chicken in the Crock Pot, Chinese Chicken in the Crock Pot, Mexican....well you get the gist of it.  There comes a point where it's simply, I've got these ingredients in the pantry and chicken; what do I do with it all to make a meal?

That's exactly what happened last week after I pulled out chicken and simply stared at it.  I was totally clueless as to what to make with it.  Do I fry it, bake it, make a casserole?  I saw a jar of pineapple chipotle salsa, cans of pineapple and a plan began to take form.  I pulled out green bell peppers and onion from the refrigerator and began dicing.  Then came the crock pot into which I dumped it all, set it on high and said to myself, "Good Luck!".  Four and one half hours later on, the chicken was tenderly cooked; the sauce looked thin, but was quickly fixed with an addition of cornstarch whisked in.  Served over white rice, it was amazingly delicious; score one for the "throw it all in and good luck" technique.

Pineapple Chipotle Chicken


6 frozen boneless, skinless chicken breasts
1 cup diced green bell pepper
1 cup chopped onion
1 (16 oz.) jar pineapple chipotle salsa
1 (15 ¼ oz.) can pineapple slices, drained  (drink the juice, it's tasty!)
2 Tbsp. cornstarch
3 cups cooked rice


Spray interior of 4 quart crock pot with nonstick cooking spray.

Line sides and bottom of pot with chicken; place bell pepper and onion in center.  Pour salsa over all; cover with pineapple slices.

Cook on high for 4-5 hours; until chicken is thoroughly cooked.  Carefully remove pineapple and chicken; mix cornstarch together with remaining ingredients in pot to thicken sauce.  Serve chicken breast and pineapple slice (s) over rice; spoon sauce from pot over all.

Makes 6 servings.

Mary Cokenour