Crockpot Pineapple Chicken (80 cal per ck breast)

magglett · January 2011

Ok what does bump mean? i am new to this site. And if you drain your pineapple juice then how do you prevent your chicken from sticking to your crockpot and staying moist?

LOL ... Bump is something that people write into a thread they want to keep track of but they aren't really writing a post at that time. If you write something ... or "bump" ... then post it the topic goes into your topics and you can find it when you need it. :flowerforyou:

magglett · January 2011

Okay ... I've got this sitting in my crock pot at home waiting for me. Can't wait to try it out. Mmmmmm

mbnym74 · January 2011

bump

prekteacher2 · January 2011

-4 chicken Breast
_ 1 -20oz can of pineapple's drained
- 1/4 cup of soy sauce
- 1 tsp crushed red pepper (optional)

Cook on low for 3-4 hours or High for 2 hrs

:happy:

What do you serve as a side? Sounds good.

heathersmilez · January 2011

2 hours left until this is ready. It is swimming in liquid and I drained my pineapple (I used fresh) and only 2 tbsp of soy. Perhaps the chicken was still frozen in the middle. I'm not worried, just stating an observation.

Next time I wouldn't add the pineapple until maybe its 1/2 done since the edges blacked in <2 hours. They don't appear to have burnt further but still....

I'll let you know how mine tastes and post my pic and nutrition tonight. I am serving this over rice and will also serve sautéed spinach since I have A LOT of spinach to use.

EDIT: I should note I was using a published recipe that concurred that the same time should be used like all other meat-cooking recipes, that being about 8 hours on low.

heathersmilez · January 2011

Here’s what my dinner looked like; 166 calories 2g fiber and 2 g fat 3 WW points.

I served this on top of brown rice and a side of sautéed spinach. In total, dinner was only 344 calories 5 g fiber and 8 g fat (I used some olive oil in the spinach to bump up my fat count).

I cooked my chicken for 7.5 hours.

HMKan · January 2011

EDIT: I should note I was using a published recipe that concurred that the same time should be used like all other meat-cooking recipes, that being about 8 hours on low.

Oh ok! I missed that. I tried this and we had let it go for like 3.5 hours on high and it was still pink in the middle. It did fall apart to look like yours in your picture, but I was nervous about eating it. I added way too much soy sauce, it's not a mistake a recommend making. I wasn't pleased with how it turned out. BUT I will try this recipe again, possibly with teryaki sauce instead and will definitely let it cool on low for 8 hours.

prekteacher2 · January 2011

Here’s what my dinner looked like; 166 calories 2g fiber and 2 g fat 3 WW points.

I served this on top of brown rice and a side of sautéed spinach. In total, dinner was only 344 calories 5 g fiber and 8 g fat (I used some olive oil in the spinach to bump up my fat count).

I cooked my chicken for 7.5 hours.

that looks wonderful! I'm adding to my weekly menu. Thank you so much for the pics. Yummo!

Merodie · January 2011

Sounds right up my alley. Gotta try it. Thanks for sharing!

heathersmilez · January 2011

Here’s what my dinner looked like; 166 calories 2g fiber and 2 g fat 3 WW points.

I served this on top of brown rice and a side of sautéed spinach. In total, dinner was only 344 calories 5 g fiber and 8 g fat (I used some olive oil in the spinach to bump up my fat count).

I cooked my chicken for 7.5 hours.

that looks wonderful! I'm adding to my weekly menu. Thank you so much for the pics. Yummo!

Anytime! I feel posting recipes just isn't complete until you SEE it. I always take pics of everything I cook. I have 50+ in my wonderful binder now. Best thing I ever did!