Crock Pot Sweet & Spicy Tropical Chicken

Diane Whitbeck Recipe

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!


Recipe Rating:
 1 Rating
Serves:
4 - 6
Prep Time:
Cook Time:

Ingredients

1 large
onion, sliced very thin (i used a mandolin)
1 lb
chicken thighs, skinless and boneless, cubed
1 can(s)
cream of celery soup, condensed
1 1/2 tsp
rosemary, dried
1 tsp
thyme, dried
3 tsp
garlic, minced
3 tsp
jalapeno peppers, diced
1 can(s)
pineapple chunks, 15 oz., undrained
1 can(s)
mandarin oranges, 10 oz., undrained
1 c
dry white wine (i used chardonnay)
1 c
chicken broth or water
1 1/2 c
white rice, uncooked
cooking spray


Directions Step-By-Step

1
Spray crock pot with cooking spray.
2
Place 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.
3
Cook on high an additional 3.5 hours. Add uncooked white rice, stir and cook on high an additional 30 minutes. Plate and enjoy!
4
NOTE: 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.

About this Recipe

Course/Dish: Chicken