South Pacific Island Chicken From A Crock Pot 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:

• Spray the inside of your crock pot with cooking spray for an easy cleanup! Place frozen chicken breasts in the crock pot and cover with bbq sauce.
• Empty can of drained pineapple chunks on top
• Cook on High for 2-3 hours or Low for 4-6 hours
• Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

Steps:

• Spray your slow cooker with non stick cooking spray.
• Place your chicken breasts in the slow cooker.
• In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
• Pour the mixture over your chicken breasts.
• Cook on low for 6 hours.
• After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
• To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
• Add your shredded cabbage.
• Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
• Top with extra barbecue sauce or teriyaki sauce if desired, and serve.