Crock Pot Sweet & Spicy Tropical Chicken
CROCK POT SWEET & SPICY TROPICAL CHICKEN
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|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|
Hopewell, VA (pop. 22,591)
Member Since Oct 2011
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!
Spray crock pot with cooking spray.
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.
Cook on high an additional 3.5 hours. Add uncooked white rice, stir and cook on high an additional 30 minutes. Plate and enjoy!
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.
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