Slow Cooker Chicken And Vegetables With Pineapple Recipes

SLOW COOKER PINEAPPLE CHICKEN

Steps:

• Put flour into a shallow bowl. Dredge chicken thighs in the flour to coat; tapping thighs to remove excess flour.
• Arrange chicken thighs in the bottom of your slow cooker crock; top with pineapple chunks.
• Whisk pineapple juice, soy sauce, brown sugar, ketchup, and garlic together in a small bowl; pour over the chicken and pineapple in the slow cooker.
• Cook on Low for 4 hours.

SLOW-COOKER CHICKEN AND VEGETABLES WITH PINEAPPLE

Steps:

• In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
• Cover; cook on low setting for 4 to 5 hours.
• About 30 minutes before serving, cook rice in water as directed on package.
• Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.

TAKE THE NIGHT OFF SLOW COOKER PINEAPPLE CHICKEN

Steps:

• Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

SLOW COOKER SWEET AND SOUR CHICKEN WITH PINEAPPLE

Steps:

• Heat oil in a skillet over medium-high heat. Brown chicken in hot oil, about 2 1/2 minutes per side.
• While chicken is cooking, mix brown sugar, soy sauce, honey, garlic, and ginger together in a small bowl.
• Transfer chicken to the bottom of a slow cooker. Place pineapple and onion on top of the chicken. Pour sauce over top.
• Cover and cook on High for 3 hours.
• Preheat the oven to 500 degrees F (260 degrees C).
• Remove chicken from the slow cooker and place on a baking sheet.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Meanwhile, mix cornstarch and water together in a small bowl. Add it to the slow cooker, stir, and cook until sauce has thickened, about 30 minutes. Add snap peas and chicken and cook until heated through, 15 to 20 minutes more.

PINEAPPLE VEGGIE CHICKEN

Steps:

• Place chicken in a 2-qt. microwave-safe dish. Cover and microwave on high for 2-3 minutes or until no longer pink, stirring twice. Drain; set chicken aside. In the same dish, combine the peppers, celery, onion and peas. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender, stirring once., Combine gravy, soy sauce and ginger; stir into the vegetables. Add pineapple and chicken. Cover and microwave on high for 2-3 minutes or until heated through, stirring twice. Serve over rice if desired.

SLOW-COOKER PESTO CHICKEN WITH VEGETABLES

Steps:

• In 6-quart oval slow cooker, place onion slices and cubed potatoes.
• Remove chicken from packaging; remove and discard giblets. Rinse chicken; pat dry. Rub pesto all over chicken including inside cavity. Place chicken over vegetables in slow cooker, leaving 1-inch space around chicken.
• Cover; cook on Low heat setting 6 hours. Do not remove lid before 6 hours.
• After 6 hours, add tomatoes, zucchini and olives to slow cooker. Cover; cook on Low heat setting 30 minutes to 1 hour longer or until zucchini is tender and instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted).
• Set oven control to broil. Carefully transfer chicken to roasting pan. Broil 5 minutes or until skin is golden brown and crisp. Let chicken rest 5 minutes before serving with vegetables.