Serves 8 -10
6 lbs. boneless, skinless chicken breast halves
2 – 16 oz. cans pineapple slices, drained
2 – 15 oz. cans mandarin oranges, drained
¼ c. cornstarch
½ c. brown sugar
¼ c. soy sauce
¼ c. lemon juice
1 tsp. salt
1 tsp. ground ginger
½ tsp. ground red pepper
Serving day
Steamed rice
Toasted almonds
Green pepper chunks (optional)
Cooking Day Instructions
Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over chicken in bag. Freeze, using freezer bag method.
Serving Day Instructions
Thaw chicken mixture. Place in Crock-Pot and cover. Cook on low 4-5 hours or high 2-3 hours. Add green pepper to Crock-Pot one hour before serving. To serve, spoon over steamed rice and top with toasted almonds.
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So we just had this for the first time the other night and thought it a little on the bland side. If I were to do this again, I think I'd hold off on adding the fruit (pineapple, oranges) till the end. They cooked down so much, there wasn't a lot of that yummy flavor when you bit into them. Also, we thought that if we added a little cornstarch to the sauce early on, that would help thicken it up since it was pretty runny.
ReplyDeleteLoved that it was as crockpot meal, though!