recipe at a glance
4 stars - 4 reviews
ready in: over 5 hrs
serves/makes: 6recipe id: 61027cook method: crock pot
6 boneless, skinless chicken breast halves
1 dash black pepper
1 dash paprika
1 can (20 ounce size) pineapple chunks in juice
2 tablespoons Dijon mustard
1/2 cup low sodium soy sauce
1 clove garlic, minced
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or on HIGH 3-4 hours.
204 calories, 2 grams fat, 17 grams carbohydrates, 29 grams protein per serving
. This recipe is low in fat.
ratings & reviews
|Jul 15, 2013 mamey
I added the pineapple juice but added the chunks in during the last hour of cooking. I cooked it on low for 6 hours and it was done. Good flavor and the chicken was tender and not dry.
Jul 14, 2010 SparkleGyrl
The Chicken was dry (over cooked), the pineapple was brown, sauce was very thin, flavor wasnt all there.
Crockpots should not yield dry food. Certain newer models of crockpots are notorious for overcooking food. You'll find you will need to adjust the cooking time for most recipes you try based on your individual unit.
Apr 9, 2009 prokaryoteMember since: January 20, 2008
I thought it was pretty good. My mom loves it, even though she doesn't generally like pineapple dishes. The only thing I did differently was draining the juice from the pineapple and mixing that with the soy sauce and then adding the actual pineapple pieces in about an hour and a half before it was done. Prevented the pineapple from turning too brown.
Oct 30, 2007 bzkdzMember since: October 29, 2007
The pineapple turned dark brown from cooking in the soy sauce all day. I added some cornstarch to thicken the sauce before serving.