Wednesday, April 10, 2013

Slow Cooker Tropical Chicken

Review: I used one pound of chicken and had leftover red onion mixture. I used this to spread on top of a london broil to marinate overnight (no pineapple, no coconut, just the red onion mixture). This steak was DEE-licious! If you reserve some of the red onion mix to top the steak in the last few minutes of grilling, it makes for great fajitas!

1 Red Onion, Chopped Roughly

1 bunch Fresh Cilantro, Leaves Only

½ cups Lime Juice

2 cloves Garlic

1 teaspoon Chili Powder

1 teaspoon Salt

1 teaspoon Pepper

1 teaspoon Paprika

½ teaspoons Cayenne Pepper

Thai Kitchen Light Coconut Milk, about half the can, more is fine.

1 can (about 20 Oz. Size) Crushed Pineapple In 100% Juice

6 whole Boneless, Skinless Chicken Breasts

Combine all ingredients except the pineapple, coconut milk, and chicken in a food processor and process until chunky. Pour half of the mixture into a crockpot (I really like to use the crockpot liners—cleanup is so simple), nestle the chicken breasts into it in one layer, and pour the remainder on top. Top with the pineapple with the juice and coconut milk.
Cook on low for 6-8 hours. When it’s done, you should be able to just stir the pot and the chicken will shred automatically. Serve hot over rice, a baked sweet potato, or riced cauliflower!

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