WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
 

Texas Style Crockpot Pineapple Habanero Chicken

Texas Style Crockpot Pineapple Habanero Chicken

There are variations of this recipe all over the internet (must be the change in the weather!) but we think our version is the best. It’s not just because our recipe uses our products, either; it’s because our recipe is the BEST!

So many people don’t take advantage of their slow cookers – this is a big mistake, especially if you’re a busy person. Your crockpot can be more than a timesaver; it can be a lifesaver. Seriously.

Here’s how to make our Pineapple Habanero Crockpot Chicken:

Ingredients:

4 chicken breasts, boned and skinless
1 cup Pineapple Habanero Pepper Jelly\
1/2 cup Pineapple Habanero Rib Candy
1 cup finely diced tomatoes (fresh or canned – I’ve used both)
1 cup shredded pineapple
1 cup finely diced onions
1 cup finely diced celery
1/2 cup shredded carrots (FRESH)
Sour cream, to taste

What to do:

Arrange the chicken breasts in your crockpot, and spread the shredded pineapple over the chicken. Pour the rib candy over the pineapple.

Mix the remaining ingredients (except the sour cream) in a large bowl and pour mixture over the chicken/pineapple. Pour 3/4 cup plain water over it all, put the lid on the slow cooker, set it on “low,” and go to bed or to work. In about 6 hours, break the chicken into pieces and mix it all thoroughly. Serve on a platter.

Step back. Watch your hands; those forks will be moving FAST.

I serve this with green beans and tossed salad. It’s delicious any time, but especially so on a cold rainy night.

P.S. Thanksgiving is just around the corner! It’s time to order your holiday dinner supplies!