Hawaiian Chicken--Easy Crock-Pot meal!

Courtesy of "Don't Panic--Dinner's in the Freezer" by Susie Martinez, Vanda Howell & Bonnie Garcia

6lbs boneless, skinless chicken breast halves

2-16 oz cans pineapple slices, drained

2-15 oz cans mandarin oranges, drained

1/4 cup cornstarch

1/2 cup brown sugar

1/4 cup soy sauce

1/4 cup lemon juice

1 t salt

1 t ground ginger

1/2 t ground red pepper

Serving Day

Steamed rice

Toasted almonds

Green pepper chunks (optional)

Recipe yields 8-10 servings

Cooking Day instructions

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt ginger, and ground red pepper. Pour over the chicken in bag. Freeze, using freezer bag method.

Serving Day instructions

Thaw chicken mixture. Place in Crock-Pot, cover, and cook on low for 4-5 hours or on high for 2-3 hours. Add green pepper to Crock-Pot one hour before serving, if desired. To serve, spoon over steamed rice and top with toasted almonds.

My tips: I used Very Teriyaki instead of Soy Sauce because I had it on hand. It was delicious. I also, used chicken with skin on and bone in. (It was on 99 cents a pound so I couldn't pass it up). I rinsed it and pulled skin off before placing it in crock-pot. Once chicken was mostly cooked and tender I pulled it off the bone and let it simmer in crock-pot for another 20-30 min. I did not do the freezer option because we wanted to eat it the same day I prepared it. I recommend putting the chicken in crock-pot first. Mixing other ingredients in separate bowl and adding them on top of chicken. I also used red peppers instead of green for color!

It was delicious. We all loved it and will make it again.