RCI-MT.004.0329.001
Crockpot Hawaiian Chicken
The creamy French salad dressing really compliments this dish. A very nice touch to the Chicken. so easy and a wonderful flavor. Serve this with brown rice.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- boneless skinless Chicken breast halves4 unitcut the halves in half
- (20 ounces) can pineapple slices1 unitdrained,reserve juice
- (8 ounces) bottle creamy French dressing1 unit
- 1 unit
- 1 tablespoon
- green bell pepper1 smallcut into thin strips
Method
1
Cut each boneless skinless chicken breast half in half crosswise, creating 8 pieces total. Pat dry with paper towels to remove excess moisture.
2
Drain the canned pineapple slices in a colander, reserving the juice in a separate bowl. Set both the drained pineapple and juice aside.
3
Slice the small green bell pepper into thin strips, removing the seeds and white pith. Set aside.
4
Arrange the 8 chicken pieces in a single layer on the bottom of a crockpot.
5
In a small bowl, whisk together the creamy French dressing, reserved pineapple juice, dry onion soup mix, and lemon juice until well combined.
6
Pour the dressing mixture evenly over the chicken pieces in the crockpot, ensuring each piece is coated.
7
Scatter the green bell pepper strips over the chicken and dressing mixture.
8
Cover the crockpot and cook on the low setting for 6 hours (360 minutes), or until the chicken is fork-tender and cooked through.
360 minutes
9
Add the drained pineapple slices to the crockpot in the last 15-20 minutes of cooking, gently stirring to distribute them throughout.
10
Serve the crockpot Hawaiian chicken directly from the cooker, ladling the sauce and vegetables over each portion of chicken.