Lemon Pineapple Crock Pot Chicken Recipes

Steps:

• Put flour into a shallow bowl. Dredge chicken thighs in the flour to coat; tapping thighs to remove excess flour.
• Arrange chicken thighs in the bottom of your slow cooker crock; top with pineapple chunks.
• Whisk pineapple juice, soy sauce, brown sugar, ketchup, and garlic together in a small bowl; pour over the chicken and pineapple in the slow cooker.
• Cook on Low for 4 hours.

Steps:

• Separate pineapple chunks from juice-- place chunks in refrigerator to be served as a side dish with the meal.
• Combine pineapple juice, garlic, cornstarch, Worcestershire, mustard, thyme (or rosemary), salt, pepper, and lemon juice; set aside.
• Place peeled, cubed sweet potatoes in bottom of crock pot, and lay chicken breasts on top.
• Pour juice mixture over chicken and potatoes.
• Cover and cook 4 hours on High, or 8 hours on Low (assuming chicken is frozen); reduce cooking time if chicken is thawed.
• Remove chicken and sweet potatoes from juices, and place in separate serving dishes; keep warm.
• Thicken juices on stove top using cornstarch to make a gravy.
• (Don't forget to put the chilled pineapple chunks on the table!).
• SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.

Steps:

• Place the chicken in crock pot.
• In a bowl, combine the pineapple juice, salad dressing, onion soup mix and lemon peel.
• Pour over the chicken.
• Cover and cook on low for 6-7 hours or on high for 3 to 4 hours.
• Twenty minutes before serving, arrange pineapple slices and green pepper strips over chicken to heat through.
• Arrange chicken, pineapple and green pepper on large serving platter.
• If desired, thicken juices with 1 tablespoon cornstarch dissolved in 1 tablespoon water.
• Stir slowly into juices until thickened slightly.
• Pour over chicken.

Steps:

• In a large skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients; pour over chicken. , Cover and cook on low for 3-4 hours or until meat is tender. Strain cooking liquid, reserving pineapple. Serve pineapple with the chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Steps:

• Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. , Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)

Steps:

• Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.