Friday, November 7, 2008

Slow Cooker Sweet and Tangy Chicken

This recipe calls for chicken breasts, but I bet thighs and drumsticks would be good as well. Also, beef or pork probably would be good, too.

Slow Cooker Sweet and Tangy Chicken

Categories: "Dump" Chicken Recipes, Chicken, Crock Pot, Freezer Recipes, Low Iodine Diet, Quick & Easy

36 ounces barbecue sauce
14 ounces pineapple chunks
1 medium green bell pepper -- sliced
1 medium onion -- sliced
2 cloves garlic -- minced
3 pounds chicken breasts, boneless, skinless

In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.

Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
Cover, and cook on Low for 8 to 9 hours.

ADVANCED PREP: Prepare barbecue sauce if using homemade. Cut up green pepper and onion (or I like to use frozen, then they're already washed and cut up).
PREPARATION: Place barbecue sauce, pineapple, garlic and chicken in a labelled freezer bag. Place green pepper and onion in a separate labelled freezer bag. Bag these two bags together and freeze flat.
TO SERVE: Thaw chicken and sauce, leaving the vegetables frozen until you are ready to cook. Follow the above cooking directions.

LOW IODINE DIET DIRECTIONS: Some doctors don't allow pineapple or green peppers, so make sure to follow your doctor's instructions. Use homemade LID-approved barbecue sauce.

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Ratings: 6 - Pretty Good 6

NOTES: Jen's Notes: I used Famous Dave's barbecue sauce, and it was pretty good, but I think it would have been tastier with Tony Roma's barbecue sauce. Halved the recipe and it worked out well in my 3.5-quart slow cooker, only needing to cook the chicken 1 hour on high and 2 1/2 to 3 hours on low.

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