When it comes to making dinner, I LOVE to use my crock pot With after-school activities ramping up again soon it is just so nice to know that dinner is ready to go and I don’t have to spend time in the kitchen during those after school hours. I have a Hamilton Beach Crock Pot and I love it! It is perfect for feeding a family of four and we always have leftovers so if you have a larger family it would work well too.
We’ve gotten a slight break this winter with the activities but in the next month we will be back to the crazy routine of soccer, Girl Scouts and running club. My son has also informed me that he wants to play t-ball, hockey, take karate AND organ lessons. Yes, ORGAN. I’m all about having well-rounded kids but something has got to give. I limit it to two activities at a time per child so he’s got some decisions to make. At least I don’t have to worry about dinner on those crazy busy nights when I make this Crock Pot Hawaiian Chicken recipe.
CROCK POT HAWAIIAN CHICKEN
3 Ingredient Crock Pot Hawaiian Chicken
Ingredients
4-6 boneless, skinless chicken breasts
1 can (8 oz.) crushed pineapple
1 bottle (16 ounces) barbeque sauce
Instructions
Place chicken in a greases 3.5-5 quart crock pot
Combine pineapple and BBQ sauce and pour over meat
Cook on high heat for 3-4 hours or on low heat for 6-8 hours
This recipe is so versatile and is great for leftovers. You can serve this over rice but if you are trying to limit the amount of white rice in your diet, it goes well with a side of green beans. Also, the BBQ sauce that I use has no high fructose corn syrup! I use the original BBQ flavor but you can experiment with different BBQ sauce flavors such as sweet & spicy and molasses to get a unique taste. As for leftovers, put it on a bun and top with coleslaw for a delicious twist on the typical BBQ sandwich.