Crock Pot Hawaiian Chicken

This is a recipe I found in an online magazine – it sounded relatively easy, and was for a slow cooker – so we decided to try it out. It was very nice indeed – so much so that it’s now entered the annals of our Family Cookbook, with all due citations and references, as being a “Keeper” recipe – meaning that we’ll be making it again on a fairly regular basis. Of course, it made far too much for just two of us, but the leftovers froze well, and we had the rest of it about a week later, when it proved just as nice, if not nicer, than the when we originally made it. Now, here it is for your enjoyment! 🙂

You will need:

  • 2 to 3 lbs of boneless, skinless, chicken breasts
  • 1 (16 ounce) can of pineapple slices, drained
  • 1 (15 ounce) can of mandarin segments, drained
  • 1/4 cup of cornflour
  • 1/4 cup of brown sugar
  • 2 Tablespoons of lemon juice*
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground ginger

And this is what you do:

Combine all the ingredients in a crock-pot and stir well. Cover, and cook for 4 to 5 hours on “low”, or 2 to 3 hours on “high”.


* We felt that it should have used a little more lemon juice, and next time we’ll probably double that amount, because even using the “sugarless”, or “sugar-free” mandarin segments and pineapple slices, it was still quite sweet – your tastes may vary though, so try it “as above” first, then next time (if there is a next time for you) add a bit more lemon juice.

To serve:

 Serve with plain steamed rice, couscous, or just about anything you like that will “sog” up the juice!