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.

Wednesday, April 29, 2015


This is a Betty Crocker recipe.

cup pineapple juice
cup soy sauce
cup ketchup
tablespoon rice vinegar
cup packed brown sugar
cloves fresh garlic, finely chopped or grated
tablespoon grated gingerroot
to 2 tablespoons Sriracha sauce
lb boneless skinless chicken thighs or breasts
can (16 oz) crushed or diced pineapple, drained, juice reserve 

In a 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
    Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.

    Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

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