Crock Pot Hawaiian Chicken {Freezer Meal}
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!
Slow Cooker Hawaiian Chicken
The perfect combination of flavors and can be prepped and frozen ahead of time for a meal at a later date!
Servings 6
Calories 331kcal
Ingredients
- 8 boneless skinless chicken breasts
- 1/2 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 1/2 cup crushed pineapple with juice
- 1/2 cup brown sugar
- 20 ounces pineapple chunks drained
Instructions
- Mix all ingredients together except for the pineapple chunks. Those will be added towards the end.
- 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.
- Serve over rice.
- **FREEZING DIRECTIONS: PLACE CHICKEN IN FREEZER BAG. POUR SAUCE MIXTURE OVER CHICKEN IN BAG. FREEZE.
Nutrition
Calories: 331kcal | Carbohydrates: 41g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 378mg | Potassium: 785mg | Fiber: 2g | Sugar: 38g | Vitamin A: 206IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!
Enjoy!
Bonnie and Trish @ Uncommon
Looks amazing! Love anything that combines crock pot and feezer! music to my ears!! ps....did you literally just update your blog?? It switched while I was looking at it! Looks amazing! :)
Jennifer @ Peanut Butter and Pepper
I'm making this tomorrow for dinner! I love it! Hell I might make it tonight, if I get home from work early enough. Love this recipe!
Jenny
Love this recipe! Thanks!
Kim
A quick question.. For the 'freezer' chicken....do you throw it in the bag and freeze before cooking? Sounds good!
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
tracey
Slow cooker on high or low?
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
Tina
Low or High in the crock pot?
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!
Amanda
The sauce was fantastic! Will make again!
Christina
This looks amazing just a few questions is the crock pot on high or low and what yep of mustard did you use?
Marie
Slow cooker on high or low? What type of mustard do you prefer?
Chef in Training
I cook low and check it from there. You don't want to over cook your chicken.
Chloe's BubblySoup
What type of mustard did you use ? do you thaw your chicken before cooking ?
Kim
I'll ask what everyone else has , what kind of mustard? Dry Coleman's? Yellow? Dijon?
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.
Antajsha
I'm making this right now. I can't wait to see how it turns out! The sauce taste really good.
Jackie
Andtajsha--what type of mustard did you use?
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.
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!
Cheryl
Just put it in the crock pot for tonight's dinner. Hope it tastes as good as it looks :)
Tracey Smolen
Can you use chicken thighs?
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!
Sher
Nikki, does it matter what kind of mustard you use? Should I use Dijon or a Yellow mustard? Thanks.
john ribar
Are your crockpot meals cooked 4-6 hours on HI or LOW? I don't see a designation here, and if I guess wrong... well, anyway ;-)
Thanks -- love your site!!
Chef in Training
sorry about that 4-6 hours on low or until chicken is done and cooked through
Denise
Hi, I love this recipe, but it dissapeared from post, can you share it again?
Chef in Training
sorry about that. It should be back up and running now :)
kelly mckenna
just wondering if you cook this meal and then freeze?
JENNIFER LEPORE
do you add the 1/2 cup crushed pineapple with juice to the bag when you are freezing it...