Saturday, September 1, 2012

Hawaiian Inspired Chicken and Veggies in a Slow Cooker

School is back in session and with it comes long, tiring days that makes cooking an unsavory task when I get home.  We at the Guv'nah invested in a slow cooker last semester and tried out a few recipes.  We'll share some more with you as the weather gets colder, but this first one is one that works all year long.  Its light, tangy taste from the pineapple makes it great for spring and early summer.  But its warmth is a welcome treat on a cold winter's day.

You will need:

4-6 chicken breasts, cut into large strips
1 cup teriyaki sauce
1 large red onion, cut into large chunks
5-6 gloves of garlic, minced
1 medium bag of baby carrots
2 large cans of pineapple chunks, with liquid
2-3 red or orange peppers, cut into large chunks (optional)

Begin by preparing your chicken.  Cut off any unwanted fat.  Cut chicken breasts into large chunks, paring each breast into 3-4 pieces.  Place chicken and teriyaki sauce in medium to large slow cooker.  Set to low setting and place lid on the crock while you prepare the rest of the ingredients.

Prepare the vegetables as stated above and place in crock.  When placing pineapple in the crockpot, pour in the liquid as well.

Cook on low for 7 hours.   You can cook on high for 4 hours, but let chicken marinate in the teriyaki for about 30 minutes before you start cooking.

Serve on rice or with chunks of Hawaiian bread.

- The Pink One

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