Slow Cooker Pineapple 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:

• 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.

Steps:

• Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well.
• Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours.
• Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro.
• Taste and adjust with additional salt and pepper.
• Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar.

Steps:

• Reserve 1/4 cup barbecue sauce for later use. Mix remaining barbecue sauce with chicken broth in slow cooker sprayed with cooking spray until blended.
• Top with all remaining ingredients except rice; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
• Serve chicken mixture over rice topped with reserved barbecue sauce.

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place chicken thighs in slow cooker.
• Top with garlic and sauce. Add pineapple chunks and 1/4 cup reserved liquid.
• Cover; cook on High heat setting 3 hours or on Low heat setting 5 hours. When 30 minutes are left of cook time, add bell peppers. In small bowl, beat cornstarch and 1/4 cup water. Stir into slow cooker. Cover; cook on High heat setting for remaining time.
• Serve with rice and parsley.

Steps:

• Whisk broth and cornstarch in slow cooker until blended. Stir in barbecue sauce.
• Top with remaining ingredients; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 hours).

Steps:

• In 3 1/2 to 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add carrots, water chestnuts and reserved pineapple juice. Stir to combine.
• Cover; cook on low setting for 4 to 5 hours.
• About 30 minutes before serving, cook rice in water as directed on package.
• Meanwhile, in small bowl, combine sweet-and-sour sauce, cornstarch and gingerroot; stir until well blended. Stir into chicken mixture. Add pea pods, onions and pineapple chunks; stir gently to mix. Increase heat setting to high; cover and cook an additional 20 to 25 minutes or until pea pods are crisp-tender. Serve chicken mixture over rice.

Steps:

• Combine 2/3 cup flour, salt, nutmeg, cinnamon, onion powder and black pepper in large bowl.
• Thoroughly coat chicken in flour mixture.
• Place sweet potatoes on bottom of slow cooker.
• Top with chicken.
• Combine soup, juice, mushrooms, 3 tbs flour, sugar and orange peel in small bowl; stir well.
• Pour soup mixture into slow cooker.
• Cover and cook on low 8 to 10 hours or on high 3 to 4 hours.
• Serve chicken and sauce over rice or noodles.