Thursday, August 6, 2009

Maui Chicken in the Crockpot

I love a new crockpot recipe! I set this to go on Sunday morning, and had dinner ready to go that evening. This recipe came from My Little Corner of the World, and I was really excited to try this. I am also sharing this at Slow Cooking Thursday, so check out more slow cooking recipes!

I used half of a small fresh pineapple, a red pepper instead of the green, (I also threw in a weirdly shaped orange pepper that wasn't spicy) and chicken thighs for breast.

The verdict?
This smelled wonderful while it was cooking! I put the crockpot out on the lanai to reduce the heat in the house, so when I would go out to check it, I would get hungry!


When we sat down to dinner, it was OK, but probably won't be made again. There was a ton of juice in the crockpot, but the sauce that it made wasn't that flavorful when served over brown rice. I cooked it for 8 1/2 hours, and the chicken had a little of an over-cooked taste. My husband and son ate everything up at dinner, so I must just be the picky one!

While it didn't taste like anything I ate while I was in Maui, it made me think of our favorite vacation of all time. Mini mental vacation! I would give this another try with less liquid and reduced cooking time.


Maui Chicken
6 boneless chicken breast halves
14 1/2 oz can chicken broth
20 oz can pineapple chunks
1 medium green pepper, chopped
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
1 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup water

Transfer chicken to 5 quart slow cooker. Add pineapple and green pepper. Combine remaining ingredients and pour over chicken. Cover and cook on low for 9 hours or until chicken is tender.
Serve over rice.

Easy Cooking | Simple Cooking

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