Hey y’all! It’s been a while since I posted a good recipe, huh? I got really busy last month with the whole series on Going Gluten Free, so now that we’re past that, it’s time to start cranking out some good gluten free recipes that y’all can start cooking! This Pineapple Chili Chicken is made with my best friend; the crockpot. You’re welcome.
I found this recipe and decided it was the perfect meal to make for company. Easy, few ingredients, and simple cleanup. What can be better?
Crockpot Pineapple Chili Chicken
- 2 pounds chicken breast, thawed
- 1 fresh pineapple, cubed (or 2 cans, but I don’t think they have as much flavor)
- 2 10oz bottles of sweet chili sauce (I use Maggi sauce because it has no MSG)
- 1 bag frozen mixed veggies
I put the chicken, pineapple, and 1 bottle of sweet chili sauce in the crockpot. Cook it on low for 3 hours, and then pull the chicken out to shred it. (PS- if you’re not shredding the chicken with your KitchenAid Mixer, you’re wasting time) Seriously, just pop the chicken into the mixer and turn that sucker on! Instant shredded chicken!
Put the chicken back into the crockpot with the remaining bottle of chili sauce and the frozen veggies. Mix it up and put the cover back on & let it cook for one more hour, on high. This will let the sauce get into the chicken, and will cook the veggies enough that they’re not frozen but also not mushy.
If you use frozen chicken, you can cook it for 6-8 hours on low before shredding the chicken. Serve it over rice (or quinoa for paleo), and enjoy! Even our kids liked this, which is a bonus. Because seriously, when do they ever enjoy anything I make?
What’s your favorite crockpot recipe?