Crock-Pot Pineapple Chicken
  • 3-4 boneless skinless chicken breasts
  • 1¼ cup white sugar
  • ¼ cup soy sauce
  • ½ cup pineapple juice (can use juice from crushed pineapple can)
  • ½ cup ketchup
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp mustard
  • 1 16oz can crushed pineapple or pineapple tidbits
  1. In a small saucepan over medium heat, mix together sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to boil and cook until well combined, about 3-4 minutes. Set in fridge to let cool.
  2. Once cooled combine all ingredients in a gallon sized ziplock bag. Seal closed and place in freezer.
  3. When ready to use thaw in fridge for 24 hours, place thawed contents in crock-pot and cook on low for 7-8 hours or high for 4 hours.
  4. Serve over rice.
Recipe by Mommy's Fabulous Finds at