Looking for a quick and easy meal you can prepare the night before? Or even a couple weeks in advance and stick in the freezer? This is the recipe for you! Combine the ingredients ahead of time and pull them out when you’re ready for them. Simple, quick, and easy!
CROCK POT HAWAIIAN CHICKEN
The “in-bag” ingredients should be added to a gallon freezer bag, then pop in the freezer! Stick the bag in the refrigerator the night before you want it, then drop the contents of the bag in the crock pot in the a.m. This will take you all of one minute!
- 1-1.5 pounds of chicken breast or chicken breast tenders
- 1/2 cup white sugar
- 1/2 cup vinegar
- 3 garlic cloves, minced
- 2-3 tbs soy sauce
- 1/2 can of large pineapple chunks
- 1/2 cup of pineapple juice (from can)
- 2 chopped bell peppers
Add in-bag ingredients to the crock pot. Cook on low for 6-7 hours. Remove about 1 cup of the liquid, add to saucepan with a tablespoon of corn starch, and bring to a boil while stirring. Add additional sugar if it isn’t sweet enough for you! Put “gravy” back into crock pot and stir well. Shred and serve over rice.
*This week we’re answering the age-old question….what’s for dinner? Whether you work from home or outside the home, it always seems to be a conundrum when 5:00 rolls around. So our team has put together a few of our favorite weeknight dinners in order to help make meal planning a little easier!! Be sure to check the blog each day, pin the recipes so you have them whenever you need them, make your grocery list, and get to cooking!! Happy Dinnertime!!
**Looking for more dinner ideas? Be sure to check out some of ICMB’s favorite recipes!