Something about the flavor of pineapple just screams summer to me. So whether it’s the middle of summer or the middle of winter, pineapple is always such a fun food! And when it can be incorporated into simple meals like this, well that’s even better!
Slow-Cooker Pineapple Chicken
This recipe is in “Slow-Cooker Fall Favorites” by Gooseberry Patch. I haven’t been disappointed by a recipe from this cookbook yet, and this one is no exception! If you love your slow cooker, but need some new ideas, you definitely need to check it out. I’m giving away a copy right now – head on over here to enter for your chance to win!
The original recipe called for boneless, skinless chicken breasts. I’m not crazy about the way chicken breasts cook up in a slow cooker. I substituted boneless, skinless chicken thighs instead, and was very pleased with the way they came out! The chicken is moist and tender, and all but melts in your mouth!
This recipe was so easy – chop an onion, toss everything into the slow cooker, come back in 6-8 hours. All I had to do was cook up some brown rice. It would have been even easier if I had some of my stash of freezer rice left! I’ll definitely be making this Pineapple Chicken in the middle of the winter when we are dreaming of the warmer summer weather…
What’s your preference – chicken breasts or chicken thighs?
Enjoy!
Slow-Cooker Pineapple Chicken
Ingredients
- 1 onion chopped
- 3-4 boneless skinless chicken breasts or thighs
- 20- ounce can pineapple rings
- 2 Tablespoons soy sauce
- 1/2 cup chicken broth
- cooked rice
Instructions
- Place onion in a slow cooker; top onion with chicken.
- Add pineapple with juice to slow cooker; add soy sauce and chicken broth.
- Cover and cook on low for 6-8 hours, until chicken is done (165 degrees in the center).
- Serve chicken, pineapple, and juices over rice.
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