Lots of holiday plans coming up, or even holiday baking, why stand and cook? Throw it in the slow cooker and relax.
1 Slow Cooker Liner
12 Ounce Chicken Breast, cubed
2 Tbl Cake Flour
20 Ounces Pineapple Chunks, with juice1/4 Cup Pineapple Juice
1 1/2 Cup Bell Peppers (Red, Green, Orange and/or Yellow), cut into strips
1/4 Cup Brown Sugar
1/4 Cup Rice Wine Vinegar
2 Tbl Soy Sauce
Dash of Red Hot (optional)
Open slow cooker liner bag, add chicken and flour. Shake to coat. Place bag in slow cooker. Drain pineapple, keeping juice in a small bowl. Add pineapple and peppers to the slow cooker.
To the reserved pineapple juice, add brown sugar, rice wine vinegar, soy sauce and optional hot sauce. Stir well and pour over contents of the crock pot.
Cover and cook on low for about 5 hours or high for about 2 hours. Serve with cooked rice.
Per Serving: 233 Cal (6% from Fat, 35% from Protein, 59% from Carb); 21 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 35 g Carb; 2 g Fiber; 29 g Sugar; 53 mg Calcium; 2 mg Iron; 507 mg Sodium