Crock Pot Hawaiian Chicken …

Happy Friday!  I just love the weekends and am so excited to get caught up with things around my house.  Today I have a great recipe for those busy days or weekends when you don’t have time to think about cooking.  Remember how I told you about my amazing friend Kelsey and her amazing freezer meals she brought me when we got home from the hospital?!…
Well, this is another one of those  recipes and it is FABULOUS!  My whole family enjoyed this meal!  It is SO easy to make and I love the fact you can do all the prep work before hand and throw it in the freezer until you need a meal at a later date.
This chicken has such a GREAT flavor!  Try it out and you will find it will become a favorite in your home, too!

Crock Pot Hawaiian Chicken

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By Chef in Training Published: April 27, 2012

  • Cook: 45 mins

The perfect combination of flavors and can be prepped and frozen ahead of time for a meal at a later date!

Ingredients

Instructions

  1. Mix all ingredients together
  2. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. For the last 20 minutes of cooking time, dump in 1 can pineapple chunks, without the juice. Cook remaining 20 minutes.
  3. Serve over rice.
  4. **FREEZING DIRECTIONS: PLACE CHICKEN IN FREEZER BAG. POUR SAUCE MIXTURE OVER CHICKEN IN BAG. FREEZE.
Enjoy!

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Comments

    • Chef in Training

      Yes you place everything in the bag before cooking (minus the pineapple chunks)… those you will add the last 20 minutes of slow cooker time

  1. June Ferguson

    This sounds wonderful! If you are starting the meal from frozen, does it need to be thawed out before cooking in the crock pot?
    Thanks for sharing all your wonderful recipes! I hope your husband is feeling better every day.
    June in KS

  2. bethCO

    I have a questions. What kind of mustard did you use? Just the standard yellow? Or Dijon? Also, do you know the weight of the 6 chicken breasts? It seems the chicken breasts I buy vary in size a lot.

    Thanks!

  3. Tina

    Made this for dinner the other night. Very delicious (a little ketchup-y, so I might reduce the ketchup a tad next time I make it). I used spicy brown mustard and it added a great flavor.

  4. Tabitha

    Saw this on pinterest…love the recipe, thank you! At the end, before serving, I also take some of the liquid out, put it in a saucepan, bring it to a boil. Take 1/4 cup of cold water mix in 2-3 Tbsp cornstarch. Add it to the boiling liquid, turn down the heat and heat until thick (like you would make homemade gravy). It makes it taste just like sweet and sour sauce and everyone loves it over the chicken and rice.

  5. Mandy

    Making this now! I am using frozen chicken so we shall see how it turns out. I also reduced the ketchup to 1/4 cup based on other feedback. Thanks for the recipe!

  6. Amanda S.

    Thank you for sharing this recipe! I love it and so do the kids I cook for (I volunteer for a church program and this is a very kid-friendly recipe, for sure). When I make this for my husband and I, I add minced garlic, an onion (sliced large) and bell pepper (also sliced large). So delicious!