If you are looking for a recipe that most kids will absolutely love, you should try this Pineapple Chicken. It’s so very easy, and I barely had any left for my lunch the next day! The recipe calls for chicken breast, but allows for thighs because if you aren’t careful with the time, breasts will dry out. So, lets get to the recipe!
- 2 Garlic Cloves, minced
- 1 TBSP Grated Fresh Ginger
- ⅔ Cup Packed Brown Sugar
- 2 TBSP Cornstarch
- 1 Can (14 oz) Pineapple Chunks, drained
- 3 TBSP Soy Sauce
- 3 TBSP Lemon Juice (juice of 1 lemon)
- 4 - 6 Boneless Skinless Chicken Breasts (or thighs!)
- Combine garlic, ginger, brown sugar, cornstarch, pineapple, soy sauce, and lemon juice in a 4- to 6- quart slow cooker.
- Add chicken and turn a few times to ensure it is fully coated.
- Cover and cook on low for 4 - 6 hours or until chicken is no longer pink inside.
So so simple! It makes a really beautiful plate too. I served ours right out of the Crock-Pot, but you can present it beautifully by nesting it on rice in a large bowl or on a serving platter. The juice soaks into the rice and makes it so tasty that even kids will eat their rice! I usually cook my rice in chicken broth, but I cooked it in the juice from the pineapple and added water for this recipe. It turned out fabulous!
Best of Bridge: The Family Slow Cooker is the second slow cooker book in the Bridge series. It focuses on easy to make weekday-cooking recipes the whole family will love. The series started over 40 years ago with a group of eight female friends. I know you’ll find some wonderful recipes in this book.
Robert Rose also has a fabulous book called Natural Antibiotics & Botanical Treatments. You can read about it in my friend Trista’s review, at Andersons Angels. We’ll also be giving away a copy of it in our Holiday Gift Guide Giveaway! Now, hop on down and check out the other recipes on the Crockpot Thursday linky!
Come join us every week on Crockpot Thursdays!