Sunday, April 28, 2013

Crockpot Hawaiian Chicken

I love my crock pot  If it were up to me I would use it for every meal! The only things my parents would use their crock pot for was roast, soups or stews so when I got my first crock pot I had no idea the endless possibilities that could come from it. As I have mentioned in the past I have 4 kids and with that comes a tight budget. Chicken is always reasonably priced and you can do so much with it. While experimenting I came up with this yummy favorite! We love it served with coconut rice which I will give you the recipe below! Hope you love it! Excuse the bad picture I promise to take a better one next time I make it! 

Crockpot Hawaiian Chicken

6 chicken thighs (you can use boneless skinless and you can use breast if you like)
1 (15 oz.) can of pineapple chunks drained, reserve liquid
1/3 cup packed brown sugar
2 tbs. lemon juice
1/4 tsp minced ginger
1/4 cup soy sauce
1/4 cup corn starch
salt as desired

Place chicken in crock pot, sprinkle with salt.
Pour pineapple chunks over the chicken.
In a small bowl combine pineapple juice, brown sugar, lemon juice, ginger, soy sauce, and corn starch and stir until combined.
Pour over chicken.
Cover and cook on low for 4-5 hours.
Serve on a bed of coconut rice (recipe below).

Coconut Rice

2 cups Thai jasmine scented rice
2 cups good quality coconut milk (I use canned make sure it is not light or reduced fat)
1 3/4 cups water
2 tbs. shredded coconut
1/2 tsp. salt
1/2 tsp coconut oil
optional: toasted coconut for garnish

Melt and heat oil in a pot. 
Place rice, coconut milk, water, shredded coconut and salt in the pot and set heat to med-high stirring to make sure that rice does not stick to the bottom. 
Once it begins to boil, reduce heat to low and place a tight fitting lid on the pot.
Let simmer for 15-20 minutes.
Remove from heat and let sit for 5-10 minutes.



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