Crock-pot Hawaiian Chicken & Rice

I love simple recipes. Those with just three to four ingredients, and then five minutes later, you are done. This is one of those.

While I used boneless chicken, I would recommend bone-in chicken to keep it moist. The boneless cutlets had a little of a dry texture which is totally avoidable by using bone-in chicken. 

The concept of this recipe is from Pinterest. Combine crushed pineapple and barbecue sauce for a fruity, Hawaiian BBQ flavor. 

I used a rice cooker on a delayed start time function which was a great time-saver. I set the crock-pot on low for 8 hours. I literally spent only 5-10 minutes putting everything together, set the timers, and went to work.

When I came home, the house smelled wonderful. I hope you try this, too! It is a great dinner for busy KosherMoms!

Crock-pot Hawaiian Chicken & Rice
Print Recipe
Servings Prep Time
6 Servings 10 minutes
Passive Time
8 hours
Servings Prep Time
6 Servings 10 minutes
Passive Time
8 hours
Crock-pot Hawaiian Chicken & Rice
Print Recipe
Servings Prep Time
6 Servings 10 minutes
Passive Time
8 hours
Servings Prep Time
6 Servings 10 minutes
Passive Time
8 hours
Ingredients
  • 6 pieces Chicken Bottom
  • 1 16 oz Crushed Pinapple Drained
  • 1 16 oz Barbeque Sauce
  • 2 cups uncooked rice
Servings: Servings
Instructions
  1. Drain pineapple and mix the crushed pineapple with the BBQ Sauce
  2. Add Chicken to the Crackpot and pour pineapple & BBQA sauce mixture over the chicken
  3. Cook on low for 8 hours
  4. Prepare the rice according to the package direction.
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