Crock Pot Hawaiian Chicken

At 25 weeks I'm feeling more tired by the end of the day now than I was during my first trimester. So dinner around here lately has been quite a dud. We've had a lot of YOYO nights (You're On Your Own) and I'm starting to feel a little guilty about it. 

I'm happy eating cereal for dinner but I think my husband is less than thrilled.  "YOYO" has become his least favorite thing to hear me say.  So I've been on the hunt for super simple meals. 

And how else do you get a decent meal on the table with very little work?  The crock pot. 

This Hawaiian Chicken is more than just a decent meal, it's actually a new favorite of ours. What I love most about it is you can leave the chicken breasts whole and serve them over a bed of rice or you can shred the chicken and make Hawaiian Chicken Sandwiches with it. 

 

It's seriously a cinch to throw in the crock pot, a great meal for lazy days or just busy days.

Crock Pot Hawaiian Chicken 

adapted from So Tasty So Yummy

Serves 4 

4 boneless, skinless chicken breasts

1 (20 oz) can pineapple slices, drained and juice reserved

1 green bell pepper, seeded and chopped

3 tbsp soy sauce

2 tbsp brown sugar

Juice of one lemon

1/2 tsp ground ginger

2 tbsp corn starch

1/2 tsp salt

1/2 tsp pepper

1.  Place chicken in the bottom of a crock pot that has been sprayed with non-stick spray. Place pineapple rings and chopped bell pepper on top of the chicken. 

2.  In a small bowl whisk together, pineapple juice, soy sauce, brown sugar, lemon juice, ginger, corn starch, and salt and pepper until brown sugar and corn starch is dissolved.  

3.  Pour the pineapple juice mixture over the top of the chicken.  Cover and cook on high for 2 1/2 to 3 hours or on low for 4-6 hours. 

4.  Serve chicken breasts over rice or shred the chicken, place back in the crock pot and serve on rolls.