Crockpot Pineapple Chicken with Sweet potatoes and Carrots

Slow Cooker Hawaiian Pineapple Chicken is a quick and easy meal that you can make on a weeknight that will transport you to the Hawaiian Islands.

The first time I make Slow Cooker Hawaiian Pineapple Chicken it was because we were looking for a healthier option to replace Sweet and Sour Chicken, which is one of our favorite takeout meals. As in the past this post is generously sponsored by Foster Farms, who I use exclusively for chicken and have since I was a kid growing up in California.

Gone is the old school Sweet and Sour Chicken takeout and here today is an amazing Slow Cooker Hawaiian Pineapple Chicken that helps you keep your time management in check after you get home from work or school.

With just fifteen minutes of prep time in the morning you can come home, put some rice on the stovetop and by the time it is done cooking you’ll have a fantastic home cooked meal with fresh ingredients instead of takeout!

To Make this Recipe You’Il Need the following ingredients:

Crockpot Pineapple Chicken with Sweet potatoes and Carrots Recipe

You’ll Need:

2 pounds of boneless skinless chicken breasts.
⅓ cup of brown sugar.
¼ cup of soy sauce.
1 cup of orange juice.
1 cup of pineapple juice.
¼ tsp of ginger.
1 tsp of garlic salt.
1 large diced sweet potato.
6 carrots cut up.
1 chopped onion.
1 small can of pineapple chunks.

How to:

In a crock pot, place the carrots, potatoes, and onion and place the chicken breasts on top.

Mix together the brown sugar, pineapple juice, orange juice, soy sauce, ginger and garlic salt in a bowl then pour the mixture over the chicken.

Cook on low for 6 hours or so and 4 hours on high.
In the last hour of cooking, add the small can of pineapple chunks and cook.
Enjoy!

Simple, easy and sweet! You won’t believe how tender the chicken and vegetables are, it all melts in your mouth bringing this amazing taste. Give it a shot, you will thank me later.

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