Crock Pot Pineapple Chicken

By

a sweet & sour chicken
When preparing ingredients, make sure all of the cornstarch is dissolved or you will have lumps of cornstarch mix in your dish!

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Ingredients

  • 14 oz. Italian (Roma) tomatoes - diced
  • 20 oz of pineapple chunks in juice (not syrup)
  • 1/2 cup brown sugar - unpacked
  • 1 cup Salsa
  • 1 Tbsp. cornstarch
  • 4 frozen skinless, boneless chicken breasts
  • 2 Tbsp. red wine vinegar
  • Rice

Preparation

Step 1

Place frozen chicken breasts in bottom of slow cooker.

Mix together the Italian tomatoes, pineapple chunks, brown sugar, cornstarch, salsa and red wine vinegar in a bowl.

Pour mixture over chicken breasts, cover & cook for 7 1/2 hours on LOW.

Uncover & cook an additional 30 minutes.

Cook rice according to package. Serve pineapple chicken over rice.

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