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Sweet and Tangy Chicken
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8 boneless skinless chicken breast halves (4 ounces each)
2 bottles (18 ounces each) barbecue sauce
1 can (20 ounces) pineapple chunks, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
Hot cooked rice
Place four chicken breasts in a 5-qt. slow cooker. Combine barbecue
sauce, pineapple, green pepper, onion and garlic; pour half over the
chicken. Top with remaining chicken and sauce. Cover and cook on
low for 8-9 hours or until a meat thermometer reads 170°. Thicken
sauce if desired. Serve the chicken and sauce with rice.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |