Tuesday, October 16, 2012

Slow-Cooker Hawaiian Chicken

I tried a second recipe from the Gluten-Free Slow Cooker cookbook last night, and while it definitely had promise, I believe my user error resulted in a less than stellar dish. 

I happen to only own a 6-quart slow cooker, and the recipe called for using a 4-quart model.  Carrie did address the issues involved in using the wrong size cooker in her introduction, but unfortunately I didn’t reduce the cooking time quite enough and the chicken ended up overcooked.  The flavors were good, though!  I really liked the combo of peppers and pineapple.

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I started off adding boneless skinless chicken breasts to the cooker and topping them with sliced canned pineapple.

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Next, I added the sliced peppers and seasoning, and poured some reserved pineapple juice over top of everything.

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I cooked everything on low for 4 hours, but think I should have probably reduced it to 3 hours – not only do I have a larger slow cooker, I was also using fairly thin chicken breasts, and they got a bit dry.

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I absolutely loved the pineapple, though!  I’m eager to try her slow-cooked pineapple recipe soon.

4 comments:

  1. Jenni - I have totally killed some chicken in a slow cooker before! Never fear!

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  2. Yep! I'm sorry Jenni! chicken breasts are SO EASY to overcook! And especially when you use a larger slow cooker... I think that recipe calls for 3 hours on high or 6 on low... you could always use boneless chicken thighs next time to prevent it from drying out if you need to cook it longer! Sorry about that... bummer too, because that's one of my fav recipes in the whole book!!

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    Replies
    1. Chicken thighs are a great idea - thanks!! The flavors were spot on though, will definitely be doing it again. Also thinking I will put a 4qt cooker on my Christmas list :)

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  3. oh duh... I saw where you cooked it on low for four hours! foot in mouth!

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