Friday, June 11, 2010

Crock-Pot Hawaiian Chicken

This is a really easy yummy dish that you can throw in the crock pot and forget about it until you put it on the table. Serve with rice and you've got a nice summer meal without the oven being on and heating up the house!

Crock-Pot Hawaiian Chicken

3 lbs chicken breast
1 16 oz can pineapple chunks
1 15 oz can mandarin oranges
2 TBLS Lemon juice
2 TBLS brown sugar
2 TBLS corn starch (I actually used about TWICE this much because I wanted the sauce thicker!)
1/4 tsp each salt and ground ginger

Combine corn starch with cold lemon juice (if you put it with warm liquids it will clump up!). Add all other ingredients besides chicken. Stir well. Place chicken and mixture in the crockpot and stir to coat all the chicken. Cook on low for 8 hours or high for 4 hours until done.

Makes 6 servings. Calories: 370. Total Fat: 3g. Sodium 260 mg. Total Carbs: 28g. Protein: 52g.


Puppy Love said...

Looks great, as usual! I like your new labels setup on the right - it makes it much easier to look for recipes by ingredient. Thank you!

chrissy said...

question: do you drain the juices from the cans of fruit, or do you add it all to the crock-pot? i have a feeling we're going to love this. my goal is to use the oven less than twice a week all summer. so we do a lot of crock-pots and grilling.

chrissy said...
This comment has been removed by the author.
Kristy said...

Chrissy - I didn't drain the juices. which I think is why I had to add more cornstarch than called for. The recipe didn't specify, so I didn't drain, but it makes good sauce for the rice, so I say leave it!

Tiffany said...

Sounds soooo yummy!! I will give this one a try! I think I even have all the ingredients!