Saturday, March 14, 2009

Crockpot Hawaiian Chicken

This recipe has been starred in my google reader for a long time now. I decided to make it today since we would be in and out all day and the crockpot is ideal for such occasions. It came out really good. It was sweet, which is something I'm not used to on chicken. However the chicken was so tender it was falling apart when I took it out of the crockpot. Definitely worth a try!

4 boneless, skinless chicken breasts
salt to taste
1 (15 ounce) can pineapple slices, juice reserved
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch

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


  1. That looks really easy and really good.

  2. Just curious was the chicken dry? I find a lot of Crockpot Chicken Recipes call for frozen chicken at least with BBQ Chicken.

    1. Michelle- it wasn't dry! I find if you use enough liquid it will typically be ok. You can always cook it for the lower end of the time range to ensure it doesn't dry out!