Hawaiian Pineapple Crockpot Chicken

On Sundays, I rarely want to make plans – I like to see how I feel as the day goes along – and many Sundays I don’t feel like spending hours in the kitchen. Here’s a great recipe for those lazy Sundays…or Mondays…or


1 package (approx. 1.5 lb) boneless skinless chicken breasts

1 6 oz can pineapple juice

1/3 cup reduced sodium soy sauce

1/4 cup brown sugar, firmly packed

1/2 cup BBQ sauce

3/4 cup fresh pineapple, chopped into half inch chunks

Place all ingredients into a crock pot on LOW for 6 hours. I serve this with red pepper brown rice mixed with 2 tbsp mango salsa. This dinner is so easy and delicious you will want to make it all the time. You can also make this as a party appetizer – just chop the chicken into two inch chunks before cooking and serve right in the crock pot. Aloha!



Slow Cooker Ro-Tel Salsa Chicken


Happy January  – or as I like to call it -“rut roh” month. I love baking – I really prefer baking to cooking, truth be told, but after many dozen cookies baked/given/eaten in the last two months, I always feel like taking a break in January. I still love to cook and create recipes, but I am looking at a making little lighter fare for us this month.


Many years ago I was introduced to Ro-Tel chilies and tomatoes by my one of my roommates -a lovely Texan sky goddess named Vickie. Vickie moved to our DC flight attendant bachelorette pad (as we affectionately called it) from Texas and she was a great cook . She had some awesome Tex Mex recipes and one truly amazing concoction which consisted of a giant package of Velveeta mixed with a can of Ro-Tel. This was melted in the microwave into a deliciously addictive queso that was scarfed up immediately by whoever was hanging around the kitchen at the time. I love Ro-Tel chilies and tomatoes and I always have a few cans in the pantry.  This is a variation on a really popular recipe that I saw on Pinterest. I substituted the Ro-Tel for chopped tomatoes and onions, and served it with sliced ripe avocado and a flour tortilla. My husband has eaten this three nights in a row (it makes a big portion that could easily serve 6-8) so I know it is a winner!

BONUS – it has almost no fat and is high in protein. Hope you enjoy it and find it as easy to make as I do…


2 pounds boneless skinless chicken breasts

1 16 ounce jar medium salsa

1 can Ro-Tel diced chilies and tomatoes

2 tablespoons taco or fajita seasonings

3 tablespoons dried chopped onions

3 tablespoons sour cream

1 ripe avocado, sliced

1 package flour tortillas


Turn the slowcooker on LOW and place chicken breasts inside. Sprinkle taco seasoning over chicken breasts, then pour salsa, onion and Ro-Tel on  top. Cook 6-8 hours or until chicken shreds easily with a large fork. Stir in sour cream, then spoon into individual bowls and serve with avocado slices and warm tortillas.