Pineapple-Glazed Crock Pot Chicken

by Orlando C. Fernando

last updated: November 17, 2000

This is a variation to one of the Crock Pot pack-in recipes which, in my opinion, makes it tangier and adds a new light spicy zing to chicken. This recipe calls for marjoram leaves. What the heck is that, you say? Well, I don't know really, but its a very green clumpy spice. Whatever its origin, you can get it at your local supermarket's spice section.

 

INGREDIENTS:

1 12 oz. can of frozen pineapple juice concentrate

1/2 tsp. marjoram leaves

black & red pepper seasoning

3 lbs. of boneless skinless chicken breasts (approx. 6 oz./piece)

1/4 cup water

2 tbsp. cornstarch

1 bag frozen vegetables (optional)

PUTTING IT ALL TOGETHER:

Put juice concentrate, marjoram leaves, and a generous sprinkle of black & red pepper seasoning into a wide dish or mixing bowl. Mix and allow it to thaw for about 10 minutes.

Dip each chicken breast generously into the mix and place in the crock pot. Then pour all the remaining mix into the crock pot. Cover and cook at LOW for 9 hours. Optional: After the first 7 hours, add in the frozen vegetables (no need to thaw out in advance) and cover back the pot.

Take out the chicken and vegetables into a serving dish or container. Pour all the remaining liquid into a pot and add the water and cornstarch. Heat and stir pot to a bubble (approx. 5 min.). Pour this new gravy over chicken when serving. Serve it with rice or cut it up atop a nice big salad without dressing for a good dinner! Serves about 4-6 people.

NOTES: You could alternatively make the gravy directly in the Crock Pot to save some washing up - but it TAKES TOO LONG! But if you have the patience after 9 hours :) , stir initially then let it cook in the crock pot cover slightly opened at HIGH for about 30 minutes.

Copyright 2001 by Orlando C. Fernando. This page is for personal use only. It may be openly distributed for nonprofit in whole or part, but authorship must be credited.