Creamy Coconut Crockpot Chicken with Pineapple and Rice

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 109.3
  • Total Fat: 3.4 g
  • Cholesterol: 7.3 mg
  • Sodium: 110.7 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.7 g

View full nutritional breakdown of Creamy Coconut Crockpot Chicken with Pineapple and Rice calories by ingredient


Introduction

This is a great meal to throw into the Crock Pot on the way to work. Easily modifiable to make it the way you like it!! Enjoy! This is a great meal to throw into the Crock Pot on the way to work. Easily modifiable to make it the way you like it!! Enjoy!
Number of Servings: 12

Ingredients

    2 lbs. of Chicken Breast (7 sm. breasts is what I used)
    Coconut Milk- 398 ml can
    Pineapple-Canned in its own juice- 2 cups
    Chicken Broth- 1 Cup
    Water- 1/2 cup
    Red Peppers-1 sm. one
    Baby Carrots-2 Cups, sliced
    Snap Peas- 1 1/2 Cups
    Brown Rice- 1 1/2 Cups
    Ginger-3 teaspoons or 1 Tbsp
    Minced Garlic- 1 Tbsp
    Mrs Dash (or equivalent)- Couple of shakes
    Chili Powder-3 Tbsp's
    Salt to your liking.

    **Cilantro--a handful if you please

    ***I also added Green Onions.

Directions

Get out your Crockpot.
Add your Coconut milk, water, chicken stock, ginger, garlic and canned pineapple in to your Pot.
Cut up your Chicken Breasts into bite sized pieces along with Green Onions and toss them in.
I cooked the chicken for a while first--maybe 20 minutes and then added the rice. (I am sure that you could do this at the same time but was cutting up vegetables still anyway). Add the carrots, peppers and snap peas.
Cook for 3 hours on high or adjust to allow changes.


**After I prepared this recipe, I would have lowered the rice amount and doubled the veggies and canned pineapple.

Number of Servings: 12

Recipe submitted by SparkPeople user KPELEVEN.