Me and the slow cooker? We’re tight these days. Not as tight as me and Castie, but we’re all about hanging out on the weekends for Dinner Challenge meals.
Slow Cooker Pineapple Chicken
mildly adapted from the 24 Day Challenge Cookbook
4 boneless skinless chicken breast halves, cut into bite size pieces
20 oz can of pineapple chunks
1/4 cup pineapple juice (from can)
1/4 cup Braggs Liquid Aminos
1/2 tsp red pepper flakes
1/4 red onion, finely sliced
1 cup cooked brown rice
1 cup spinach and arugula
2 Tbsp slivered almonds (lightly browned in oven)
Place chicken, pineapple, pineapple juice, Braggs, red pepper flakes, and onion in the slow cooker. Heat on high for 4 hours or on low for 6-7 hours. Serve on top of 1/4 cup brown rice and 1/4 cup spinach and arugula mix and sprinkle 1/2 Tbsp toasted almonds on top.
Rating: A solid 4/5. If you are craving a light stir fry/Chinese option, this will definitely do it for you. And I love the subtle heat from the red pepper flakes!