Recipe by nanny129
"Served with brown rice and steamed broccoli, it makes a nice Asian-style meal. It's a nice, mild dish."
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bone-in chicken breast halves with skin
1 (8 ounce) can
pineapple chunks with juice
dark brown sugar
I made this recipe just as instructed and it came out pretty good, but I'm going to make a few changes next time. I will mix the pineapple juice and with the rest of the seasonings first, then pour the whole thing over the chicken. I got little "pockets" of ginger seasoning on the pineapple chunks from sprinkling it on top last time, and it was overwhelming. I will also cook it a little less; I did my slow cooker on high for 1 hour and then low for 6 hours, but I could have done and hour or two less.
Very good but it was just a little too sweet. Next time I'll but half the amount of brown sugar.
So excited to be the first to review this! I loved how easy this recipe is. The sauce was really good and the pineapple come out so yummy. I used two large full bone-in chicken breasts to serve three of us. The only thing I found is that the chicken was dry. I would suspect my crockpot runs hot. It didn't matter to me though, because of the lucious juice that I soaked my chicken in. I did not thicken the sauce, but I suppose some might want to. I served with a 5-grain rice blend and no leftovers. Chicken was all gone. Thanks nanny. Next time I will just be aware my slow cooker is a tad warm and cook less time.
I ended up cooking this on the stove top instead and used skinless boneless chicken thighs. I love the blend of sweetness coupled with a tinge of saltiness and the ginger was just right. Great tasting but easy dish indeed.
Made this tonight for dinner with a couple of minor changes. I added about half an onion cut into big chunks and 1/2 a red bell pepper cut into strips. I used 6 chicken breasts. I also cooked brown rice and when it was almost done stirred it into the crock pot about 2 hours before I was going to serve it. I always find that brown rice needs to cook a little longer than the directions state, but I didn't want it too mushy. Overall it was good, but next time I'll add more red bell pepper and a green bell pepper (I didn't have one in the house today and was too busy to run to the store). I'll also cut back on the Brown Sugar and/or honey. This was a little too sweet. I'll either add a little more soy sauce or some chicken broth. All in all it was very easy and a good meal.
Ok, I have made this recipe twice; once as written and second with my changes. This is a great recipe. I prefer my substitutions: frozen pineapple and agave nectar (sub for canned pineapple), chicken thighs (I personally prefer thighs), molasses (sub for brown sugar), fresh sliced ginger (plus ground ginger as per recipe) and a few shakes of red pepper flakes. I also added sweet mini peppers and red onions to the slow cooker; both items caramelize in the delicious broth, plus add wonderful flavor to the chicken. Try this recipe! The original recipe as-is is a solid 4 star recipe, but my additions make it 5 star (IMO). Bon appetit!
Another delicious use for the slow cooker. I started the crockpot before leaving for school, within one hour you could smell the mixture – yummy. As soon as I got home my DH said “Wow, don’t know what you have in the crockpot, but the whole house smells wonderful”. Nanny this dinner was a hit with all 4 of us. I used two breast halves and two thigh quarters. The dark meat was moister (as expected) than the white meat, although the white meat was still wonderful. I served this over white rice and served ‘Ken Shoe Green Beans’ on the side. I strained the juice to get out the little pieces of bone that came off the chicken while cooking, and we poured the juice over the chicken and rice. This is a winner, nanny. Thanks so much for sharing!
A very easy AND delicious dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Take The Night Off Slow Cooker Pineapple Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
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