Easy Recipes: Crockpot Pineapple Chicken Stirfry

crockpot recipes

This recipe defines dump-and-go and is perfect for those busy days when you’re on the run.

Adjust the cook time to meet your needs. I cooked this in four hours on high in the crockpot, but you can easily change it to 10 hours on low if you’ll be gone all day long.

The pineapple in this recipe is very, very subtle. You can intensify that by doubling the amount of salsa.

Ingredients:

  • 8 or so chicken tenders
  • 1 pkg Pineapple Salsa from #WhollySalsa
  • 2 cups broccoli pieces
  • 2 cups steamed rice
  • fried chow mein noodles, optional

Doesn’t this salsa look yummy? I love how versatile it is and how it can take dinner to an entirely different level.

#whollysalsa

Toss the chicken tenders in the crockpot- mine were frozen.

Evenly scoop the salsa over the chicken.

I was in a hurry and did not have time to chop the broccoli at this point. So I just popped the lid on it and ran out the door. You can add the broccoli now if you want.

#whollysalsa

I used fresh broccoli.

You could certainly use frozen. If you are using frozen, toss it in with the chicken for sure.

I was back home from running errands once this had been cooking for half the cook time. (Like I said previously, my cook time was 4 hours on high.)

I added the broccoli at the halfway mark.

Once the stirfry was done cooking, I used a spoon to combine everything. The chicken fell apart and meshed perfectly with the sauce and the broccoli.

Serve the stirfry over steamed rice.

I topped each serving with some fried chow mein noodles.

Adding some soy sauce over top is yummy too.

easy recipes

How easy was that?

4.5 from 2 reviews
Easy Recipes: Crockpot Pineapple Chicken Stirfry
Dinner
6-7
 
This cooks in four hours in the crockpot on the high setting.
Ingredients
  • 8 or so chicken tenders
  • 1 pkg Pineapple Salsa from #WhollySalsa
  • 2 cups broccoli pieces
  • 2 cups steamed rice
  • fried chow mein noodles, optional
Instructions
  1. Toss the chicken tenders in the crockpot- mine were frozen.
  2. Evenly scoop the salsa over the chicken.
  3. I added the broccoli at the halfway mark.
  4. Once the stirfry was done cooking, I used a spoon to combine everything. The chicken fell apart and meshed perfectly with the sauce and the broccoli.
  5. Serve the stirfry over steamed rice. I topped each serving with some fried chow mein noodles. Adding some soy sauce over top is yummy too.
Notes
Adjust the cook time to meet your needs. I cooked this in four hours on high in the crockpot, but you can easily change it to 10 hours on low if you'll be gone all day long. The pineapple in this recipe is very, very subtle. You can intensify that by doubling the amount of salsa. I used fresh broccoli. You could certainly use frozen. If you are using frozen, toss it in with the chicken for sure.

Comments

  1. Emily Woodhouse says

    This is so easy and sinfully delicious. I used low sodium soy sauce, and also used 2 fresh green and red peppers, cut into 1 inch square in place of the frozen stir-fry vegetables (personal choice). Excellent. Thanks for sharing your recipe.
    Emily Woodhouse recently posted..vps 2My Profile

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