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Slow-Cooker Pineapple Chicken

Author Kath Younger

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp black pepper to taste
  • 20 oz can pineapple chunks or part canned, part fresh/frozen
  • 2 tbsp mustard I use Gulden’s Zesty
  • 2 tbsp Tamari soy sauce
  • 1 clove garlic minced
  • 1 medium green pepper chopped
  • Red pepper flakes to taste

Instructions

  • Arrange chicken in bottom of crockpot.
  • Sprinkle with pepper, turmeric and paprika.
  • In small bowl, combine pineapple, chopped green pepper, mustard, garlic and soy sauce.
  • Pour over chicken.
  • Sprinkle on red pepper flakes.
  • Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
  • Garnish with cilantro, avocado and hot sauce and serve with brown rice.