Crockpot Hawaiian Chicken Views: 19
Sep 22, 2014 Comments:
1 1/2 – 2 pounds of chicken, boneless, skinless (I used thighs and breasts)***
1 teaspoon nutmeg
1 teaspoon celery seed
1 teaspoon pepper
1 teaspoon garlic salt
1/3 cup soy sauce
1* can of pineapple rings or chunks, reserve juice from can
2 Tablespoons of instant tapioca**
I love using my crockpot. It’s typically load it, turn it on and forget it. It’s also nice to have a hot meal in Florida without heating up your house. Recently I did a guest post and I converted that recipe to a crockpot recipe. Warning you now, your house will smell amazing, do not lift the lid and put your head over it to smell it. I know someone that did and had hot steam on her face! Ouch!
Pour soy sauce and pineapple juice from can in the bottom of your crockpot. Add instant tapioca. This will thicken the sauce as it cooks and the tapioca dissolves. In a swallow bowl, mix dry seasonings together. Dredge chicken in seasonings and place in crockpot. Add pineapple and cover. Set your crockpot on low for 6-8 hours. Serve over rice. Aloha!
*I used 2 cans of pineapple chunks but only one can of juice. I like pineapple.
**Cornstarch can be substituted for instant tapioca but tapioca is preferred .
***If you find your chicken tends to be dry in the crockpot, pound it with a meat mallet, also marinate it in buttermilk for 8 hours or overnight. Do not over cook it.
Tampa Cake Girl
October 2, 2014 at 10:04 pm
I will be there!
Tampa Cake Girl
September 25, 2014 at 4:14 pm
Thank you April!