It’s that time of the year where we live out of my crock pot and off of the grill. I normally like quick recipes to begin with, but with the start of spring we start to get busy! Between everything picking up again at the farm and kids activities (Emma’s starting to make me feel like a real “soccer mom”), I don’t want to mess around with long recipes and I’m not that big of a fast food person to grab on the go. Emma wants to live on Wendy’s, I do not.
Here’s a good crock pot recipe, it was originally baked in the oven. I adjusted a little and poof, crock pot!
- 3lbs of Boneless, Skinless Chicken Breast
- 1/4 C Brown Sugar
- 1/2 C Ketchup
- 1/4 C White Vinegar
- 1 Can of Pineapple Chunks with the Juice
- 1 Medium Green Pepper, chopped
- 2 Tbsp Cornstarch
Crock pot method:
Place the chicken breasts in the crock pot. In a medium sized bowl mix together the brown sugar, ketchup, vinegar and pineapple juice. Pour over top of chicken. Place green peppers and pineapple chunks on top of chicken. Cook on low 6-8 hours or high for 3-4. I prefer the low temp because your pineapple and peppers can get a little scorched on high. Remove chicken, add cornstarch. Stir in sauce until thickened.
Place chicken breasts in a 9×13 pan. Mix all ingredients and pour over chicken. Cover with foil. Bake at 375 degrees for an hour and a half. My history with doing this in the oven is it takes closer to an hour and forty five minutes.
I like to serve this with baked potatoes or over rice. The hubby is not a rice fan, so we normally go with potatoes. Enjoy!