Best 8 Slow Cooker Chicken Stew With Pepper And Pineapple Recipes

SLOW COOKER PINEAPPLE CHICKEN

Steps:

• Put flour into a shallow bowl. Dredge chicken thighs in the flour to coat; tapping thighs to remove excess flour.
• Arrange chicken thighs in the bottom of your slow cooker crock; top with pineapple chunks.
• Whisk pineapple juice, soy sauce, brown sugar, ketchup, and garlic together in a small bowl; pour over the chicken and pineapple in the slow cooker.
• Cook on Low for 4 hours.

SLOW COOKED CHICKEN STEW

Steps:

• Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
• Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
• Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.

CROCK POT CHICKEN STEW WITH PEPPER AND PINEAPPLE

Steps:

• Mix all ingredients except pineapple, cornstarch, and bell pepper in 3 1/2 to 6 quart crock pot.
• Cover and cook on low 7 to 8 hours, high 3 to 4 hours, or until vegetables are tender and chicken is no longer pink in center.
• Mix reserved pineapple juice and cornstarch until smooth and stir gradually into chicken.
• Stir in pineapple and bell pepper.
• Cover and cook on high about 15 minutes or until slightly thickened.
• Serve over hot cooked rice, and garnish with sliced green onions and toasted coconut, or chopped peanuts or cashews if desired.

PINEAPPLE CHICKEN STEW

Steps:

• Mix all ingredients except pineapple and cornstarch in 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until carrots are tender and chicken is no longer pink in center.
• Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple.
• Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve over hot cooked rice.

SLOW COOKER CHICKEN STEW

Steps:

• Combine first 14 ingredients in an electric slow cooker.
• Cover with lid and cook on high setting for 4 hours or until carrot is tender.
• Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
• Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
• Re-cover and cook on high-heat setting an 30 additional minutes.
• Serve with hot cooked rice.
• Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

TAKE THE NIGHT OFF SLOW COOKER PINEAPPLE CHICKEN

Steps:

• Place chicken breasts into the bottom of a slow cooker. Pour pineapple chunks with juice over chicken. Drizzle with honey and soy sauce and sprinkle with brown sugar and ginger. Set cooker on High and cook for 1 hour. Reduce setting to Low and cook until chicken is cooked through, moist, and tender, about 6 more hours.

SLOW COOKER CHICKEN STEW

Steps:

• Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
• Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
• Set heat on Low setting and simmer slowly for 6 to 8 hours.

SLOW COOKER CHICKEN STEW

Steps:

• Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.