Crockpot Hawaiian Chicken

I love using my crockpot. It’s typically load it, turn it on and forget it. It’s also nice to have a hot meal in Florida without heating up your house. Recently I did a guest post and I converted that recipe to a crockpot recipe. Warning you now, your house will smell amazing, do not lift the lid and put your head over it to smell it. I know someone that did and had hot steam on her face! Ouch!

Ingredients:
1 1/2 – 2 pounds of chicken, boneless, skinless (I used thighs and breasts)***
1 teaspoon nutmeg
1 teaspoon celery seed
1 teaspoon pepper
1 teaspoon garlic salt
1/3 cup soy sauce
1* can of pineapple rings or chunks, reserve juice from can
2 Tablespoons of instant tapioca**

Pour soy sauce and pineapple juice from can in the bottom of your crockpot. Add instant tapioca. This will thicken the sauce as it cooks and the tapioca dissolves. In a swallow bowl, mix dry seasonings together. Dredge chicken in seasonings and place in crockpot. Add pineapple and cover. Set your crockpot on low for 6-8 hours. Serve over rice. Aloha!

*I used 2 cans of pineapple chunks but only one can of juice. I like pineapple.

**Cornstarch can be substituted for instant tapioca but tapioca is preferred .

***If you find your chicken tends to be dry in the crockpot, pound it with a meat mallet, also marinate it in buttermilk for 8 hours or overnight. Do not over cook it.

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