This easy and delicious crock pot recipe combines Thai chili rice with pineapple and chicken. It tastes a little like sweet & sour chicken, but healthier!
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 8
Ingredients
- 1 330 g bottle sweet chili sauce (Jufran or Mae Ploy brand)
- 1 8 oz can chunk or crushed pineapple in juice
- 4 -6 boneless skinless chicken breasts (frozen)
- 2 cups fresh red, yellow, or orange bell peppers (optional)
- 2 cups fresh pea pods (optional)
- 2 cups fresh broccoli florets (optional)
Instructions
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Place frozen chicken in slow cooker.
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Pour chili sauce and pineapple with juice over chicken
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Cook on high for 4-6 hours or low for 7-9 hours.*
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About 45 minutes before serving slice chicken into ¾ inch slices and stir the chicken back into the sauce.
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Place your choice of vegetables on top of the chicken mixture. Continue cooking in slow cooker on high until vegetables are tender crisp. (This is a good time to put your rice on to cook too.)
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Serve over rice.
