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Sweet Chili Pineapple Chicken Recipe

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This recipe for Sweet Chili Pineapple Chicken, by , is from The Gaking Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Claussen


1 bottle sweet chili sauce (Panda Express)
1 8 oz can chunk or crushed pineapple in juice
4 - 6 boneless skinless chicken breast (frozen)
2 cups fresh red, yellow or orange bell peppers
2 cups fresh pea pods
2 cups fresh broccoli florets
2 tbsp. corn starch

1. Place frozen chicken in slow cooker
2. Pour chili sauce and pineapple with juice over chicken
3. Cook on high for 4-6 hours or low 7-9 hours
4. About 45 minutes before serving, slice chicken into 3/4 inch slices and stir chicken back into the sauce. OR shred the chicken and place back in sauce. WE LOVE THE SHREDDED CHICKEN
*If you prefer a thicker sauce, combine 2 tbsp. of cornstarch with 1/8 cup of cold water until there are no lumps and stir into sauce. It will thicken as the mixture continues to cook

5. Place vegetables on top of the chicken mixture. Continue to cook on high until they are crisp tender. (This is a good time to put your rice on to cook too.)
6. Serve over rice

You can use thawed chicken. Just cut the cooking time by half.




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