Recipe: Pacific Chicken for Crock Pot

This is my variation of a dish that we offered at the take-n-bake shop I worked at years ago.  It’s great for summertime.  I found the original instructions overcooked the dish, but you can use these instructions confidently, or just simmer it on the stovetop to your liking.  The key is to NOT overcook the chicken.

Pacific Chicken for Crock Pot

4-6 boneless skinless chicken breasts cut into 1 1/2 inch chunks

1 can lo sodium chicken broth

1/2 cup lo sodium soy sauce

1 red bell pepper, sliced, or combination of up to two peppers of different colors

2 green onions, sliced

1 can pineapple chunks, including juice

1 Tablespoon minced garlic

1/4 cup sliced almonds

cooked brown rice

Put all the ingredients except almonds and rice into a freezer container and label.  If using bags, DOUBLE BAG with label between layers.  To cook:  thaw in refrigerator 24 hours; dump into 3-qt Crock Pot; cook on LOW for 4-6 hours, or just until chicken is cooked.  (Temperatures vary by brand — know your Crock!)  To serve:  mound rice into a shallow bowl or deep plate; top with a ladle of the meal; top with some of the almonds.

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