Island Crock Pot Chicken Recipes

Steps:

• In a large bowl combine pineapple juice, orange juice, and 3 tablespoons of the ground ginger.
• Put 1/2 of the liquid in a large zipper seal bag (or split it in two bags if need be). Reserve rest of liquid in bowl or other covered container.
• Rinse chicken and pierce with a fork in several places of each breast. Place chicken in zipper bag(s)and refrigerate at least 4 hours to overnight (I prefer overnight).
• Drain the mandarin oranges and put in container with reserved liquid, cover and marinate for the same amount of time as the chicken.
• Chop peppers and onion.
• When ready to cook, place chicken in bottom of crock pot, discard the marinade. Layer the onions and peppers on chicken and salt and pepper to taste.
• Drain pineapple chunks and add fruit to crock pot. Add UNDRAINED crushed pineapple to crock pot as well as the mandarin oranges WITH the liquid.
• Set crock pot to HIGH and cook 6-8 hours, depending on when the chicken is done.
• When ready to serve cook rice according to package directions and serve chicken with sauce over the rice. ENJOY!

Steps:

• Drain pineapple and reserve liquid.
• Put chicken parts in bottom of slow-cooker.
• Mix together pineapple syrup, chicken broth, vinegar, brown sugar, and soy sauce in a saucepan.
• Heat until brown sugar dissolves.
• Pour over chicken.
• Heat on high for one hour.
• Add pineapple chunks, garlic and green pepper.
• Cover and cook on low for 7- 9 hours.
• Half an hour before serving mix together cornstarch and water and add to the slow-cooker.

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
• Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
• Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
• While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

Steps:

• Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
• Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.