(Carol Gillespie; Chambersburg, PA)
Prep: 15 min.
Cook: 3 hours
3 lbs. boneless skinless chicken breast halves
2 T. vegetable oil
1 can (8 oz) unsweetened crushed pineapple, undrained
1 C. packed brown sugar
1/2 C. honey
1/3 C. lemon juice
1/4 C. butter, melted
2 T. prepared mustard
2 tsp. soy sauce
In a skillet, brown chicken in oil in batches on both sides; transfer to a 5-qt. slow cooker. Combine the remaining ingredients; pour over chicken. Cover and cook on low for 3-4 hours or until chicken is no longer pink. STrain pan juices, reserving pineapple. Serve pineapple over the chicken.
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