Lemon Pineapple Crock Pot Chicken |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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This is my modification of Leanne Ely's Lemon Pineapple Baked Chicken (see ) Ingredients:
1 (20 ounce) can pineapple chunks in juice |
2 teaspoons minced garlic or 2 fresh garlic cloves, pressed |
1 teaspoon worcestershire sauce |
2 teaspoons dijon mustard |
1 teaspoon dried thyme or 1 teaspoon dried rosemary |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons lemon juice |
6 boneless skinless chicken breasts |
1 large sweet potato, peeled & cut into bite-sized cubes |
1 tablespoon cornstarch |
cooked brown rice (optional) |
steamed broccoli (optional) |
Directions:
1. Separate pineapple chunks from juice- place chunks in refrigerator to be served as a side dish with the meal.
2. Combine pineapple juice, garlic, cornstarch, Worcestershire, mustard, thyme (or rosemary), salt, pepper, and lemon juice; set aside.
3. Place peeled, cubed sweet potatoes in bottom of crock pot, and lay chicken breasts on top.
4. Pour juice mixture over chicken and potatoes.
5. Cover and cook 4 hours on High, or 8 hours on Low (assuming chicken is frozen); reduce cooking time if chicken is thawed.
6. Remove chicken and sweet potatoes from juices, and place in separate serving dishes; keep warm.
7. Thicken juices on stove top using cornstarch to make a gravy.
8. (Don't forget to put the chilled pineapple chunks on the table!).
9. SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.
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