WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, November 30, 2013

TROPICAL CROCKPOT CHICKEN

6 boneless, skinless chicken breast halves
salt to suit taste
1 can (15-oz) sliced pineapple, drained & juices reserved
1/3 cup packed brown sugar
2 tbsp lemon juice
1/4 tsp ground ginger
1/4 cup cornstarch
nonstick canola oil cooking spray
hot cooked rice for 6, for serving

Spray the interior of crock pot/slow cooker with the cooking spray.

Lightly sprinkle the chicken breasts with salt and place in cooker. Lay the pineapple slices over the chicken.

In a small bowl combine the reserved pineapple juice, brown sugar, lemon juice, ginger, and cornstarch, stirring until the cornstarch is completely blended into the mixture.  Pour mixture over the chicken and pineapple slices.

Place lid on cooker and cook on low 4 to 5 hours.

Serve over hot rice.

Yield: 6 servings.



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