Crock Pot Sweet & Spicy Tropical Chicken
By Diane Whitbeck IRPELLC
I love to cook but often find myself pressed for time. My crock pot has become my best friend, allowing me to prepare home-cooked meals for myself and have plenty of leftovers to freeze for later. Hope you enjoy this sweet and spicy concoction!
onion, sliced very thin (i used a mandolin)
chicken thighs, skinless and boneless, cubed
cream of celery soup, condensed
1 1/2 tsp
jalapeno peppers, diced
pineapple chunks, 15 oz., undrained
mandarin oranges, 10 oz., undrained
dry white wine (i used chardonnay)
chicken broth or water
1 1/2 c
white rice, uncooked
1Spray crock pot with cooking spray.
2Place first 11 ingredients in crock pot in order listed. Turn on high and cook for one hour. After one hour, stir ingredients to combine thoroughly.
3Cook on high an additional 3.5 hours. Add uncooked white rice, stir and cook on high an additional 30 minutes. Plate and enjoy!
4NOTE: For those of you who do not cook with wine, you can substitute 1/2 - 3/4 cup chicken broth (or water) and 2 - 3 Tbsp each lemon juice and balsamic vinegar.
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