Tangy Crockpot Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.6
  • Total Fat: 2.0 g
  • Cholesterol: 68.5 mg
  • Sodium: 645.6 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 28.5 g

View full nutritional breakdown of Tangy Crockpot Chicken calories by ingredient
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From Hillbillyhousewife.com; good over rice From Hillbillyhousewife.com; good over rice
Number of Servings: 6


    # 1 pound baby carrots
    # 1 medium green pepper, cut into 1/2 inch strips
    # 1 medium onion, cut into wedges
    # 6 boneless skinless chicken breast halves
    # 1 can 20 oz. can pineapple chunks
    # 1/3 cup packed brown sugar
    # 1 tablespoon soy sauce
    # 2 teaspoon chicken bouillon granules
    # 1/2 teaspoon salt
    # 1/2 teaspoon ground ginger
    # 1/4 teaspoon garlic powder
    # 3 tablespoons cornstarch
    # 1/4 cup cold water


In a slow cooker, layer carrots, green pepper and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger, and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice. Yield:4-6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MRFLIBBLEISVRYX.

TAGS:  Poultry |

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Member Ratings For This Recipe

  • left off the salt, didn't have the green pepper, substituted crushed pineapple, used boneless, skinless chicken thighs, and it was still good! so nice to come home to a homecooked meal. - 10/6/13

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  • This was good. I used Libby brand pineapple chunks sweetened with Splenda instead of sugar to cut down a bit and served over brown rice. I was expecting it to have asweeter taste but it was still good. - 2/7/09

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