Crockpot Pineapple Habenero Chicken
Two of my favorite things in this world are chicken & crockpots. Seriously, whoever invented the crockpot was a God or a Goddess. I’d say it was obviously a woman, because it’s so practical and time saving, but it could have equally as been a man since it’s the ultimate lazy move as far as the actual cooking process goes.
I went to Costco for printer ink & paper, but of course roamed the aisles throwing other things in my cart. One of them was this all-natural marinate/sauce…SO.GOOD.
All Natural. No Funky Ingredients or Artificial Flavoring.
I loved that it was pretty clean and there weren’t any weird ingredients that you couldn’t pronounce; typically a good rule of thumb for anything healthy as we all know. The vegetables used in the sauce weren’t “flavoring”, they were the actual veggies themselves. It was already noon when I was shopping & I knew I had organic chicken breasts in the fridge, so as soon as I saw this sauce, I knew I wanted to bust out my crockpot. Now, if I didn’t have a one year old that was climbing out of my cart and clawing me like a raptor, I would’ve bought the ingredients to make the sauce myself. But today just wasn’t one of those days I was going to have 30 seconds to myself. (teething + up all night + sleepy + clingy + temperamental baby today). I’ve gotten used to this new life as a mom & the sacrifices we make are worth it. Like how I’m going to have to pause writing this right now to tend to a screaming banshee who wants out of his playroom and onto my boob…
Okay, where were we? Chicken & crockpots…
Ingredients (Using Costco Sauce):
- Organic, boneless chicken breasts
- Costco sauce
Ingredients making homemade pineapple habenero sauce:
- 1 cup pineapple
- 1 cup pineapple juice
- 1 cup mango
- 1/4 cup chopped white or yellow onion
- 1/4 cup red bell pepper
- 1/4 cup yellow or orange bell pepper
- 1 teaspoon coconut sugar
- 1 teaspoon amino acid soy sauce substitute (I use Bragg’s)
- 1/4 habenero pepper (use less or more depending on how you tolerate spicy things).
Directions (using Costco sauce):
1. If using Costco’s pre-made marinade, pour about half the bottle into crock pot
2. Add chicken (I only used two breasts, but you could could make three with using half the bottle of sauce, or double up recipe when using more chicken; which I would recommend because both the chicken and sauce is really good leftover).
3. Cook on low for 4-6 hours, depending on your crockpot’s cooking ability & how many chicken breasts you used. Cutlets cook faster if you only have 3-4 hours.
4. Serve with a TIU approved side. I made veggie fried “rice” which you’ll find the recipe post coming soon!
Directions (using homemade sauce):
1. Dice all vegetables using food processor or knife
2. Dice pineapple & mango using food processor or knife
3. Add diced veggies, fruits, pineapple juice, coconut sugar, and “soy sauce” to crock pot. Stir all ingredients together to form a nice relish-like consistency.
4. Add chicken breasts.
5. Mix sauce and chicken breasts until nicely coated.
6. Bake on low for 4-6 hours, depending on how many chicken breasts & your crockpot’s cooking ability. (I used two chicken breasts and cooked for 6 hours, only because I wasn’t home).
7. Chicken should fall into nice shreds when served.
8. Serve with your favorite TIU approved side. I made veggie fried “rice” which you’ll find coming soon to my blog!
*Do not consume under-cooked meat. Make sure chicken is properly cooked all the way through before consuming.