I’ve made this recipe a few times on “Crockpot Wednesday” and we love it. I found it on pinterest and adapted it to make it “ala Sarah”
Ingredients:
- 1 – 15oz bottle Sweet Chili Sauce (found in the Asian section of any grocery store)
- 1 – 8 oz can Chunk Pineapple in juice
- 4 – Large Boneless Skinless Chicken Breasts
- 1 – Red Bell Pepper – sliced
- 1 – Yellow or Orange Bell Pepper – sliced
- 2 cups – Raw Snap Peas – ends trimmed
- 2 cups – Raw Broccoli Florets
Directions:
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Place chicken in slow cooker/ crockpot.
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Pour chili sauce and pineapple with juice on top of chicken.
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Cook on high for 4-6 hours or low for 7-8. hours.
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About 45 minutes before serving, remove chicken from crockpot and slice chicken into ¾ inch slices. Stir the chicken back into the sauce.
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Place vegetables on top of the chicken mixture. Continue cooking in slow cooker on high until vegetables are tender crisp.
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Serve over rice.
***You can prep the chicken and sauce mixture the night before in a ziplock bag and dump into the crockpot in the morning.
Adapted from: original