Crock Pot Meal #1: Hawaiian Chicken
It's back to school time which means my afternoons are filled with writing lesson plans, searching for resources to support my lessons, learning a brand new curriculum and tackling my ever-growing "To Do" list. Last week was the first week of school and quite frankly, I didn't cook at all. We ate left overs, went out to eat or had dinner at my parents house every night. I ate terribly all week long and my gut shows it.
I decided that this week would be different. This week we would have relatively healthy, home cooked meals every single night, regardless of how busy we both were. I spent a couple of hours on Sunday afternoon prepping 9 meals. My plan was simple; create cheap, simple, tasty crock pot meals to carry us through the next two weeks.
Crock Pot Meal #1: Hawaiian Chicken
Ingredients:
2-3 Chicken Breasts
1/2 cup sugar
1/2 cup vinegar
4 cloves of garlic; minced
1 tbsp red pepper flakes
3 tbsp soy sauce
1/2 can large pineapple chunks
1/2 juice from the can of pineapple
Preparation:
1. Combine the sugar, vinegar, minced garlic, red pepper flakes, and soy sauce in a gallon size Ziploc Bag.
2. Pour half of the juice from the canned pineapple into the bag.
3. Drink the remaining juice.
4. Add half of the pineapple chunks to the bag.
5. Eat the remaining pieces of pineapple. **Do not skip this step**
6. Add 2-3 chicken breasts to the bag.
7. Seal the bag ensuring all of the air has been pressed out.
8. Make sure the bag is as flat as possible and freeze.
Cooking:
Thaw your ingredients before adding them to the crock pot. I always let the bag sit out for a few hours the night before. Line your crock pot with a liner and add the ingredients. Cook on low for 6-7 hours.
Serve over rice. I added a broccoli & carrot slaw for a big of freshness and crunch.
