Chicken breasts, slow-cooked for four hours with a sweet and sour mixture made from crushed pineapple, brown sugar, honey, lemon juice, mustard and soy sauce. This meal is excellent served over a bed of rice.
-By Carrie (Strommen) Lennie
3 lbs boneless skinless chicken breast halves
2 Tbsp vegetable oil
1 8-oz can unsweetened crushed pineapple, undrained
1 cup packed brown sugar
½ cup honey
1/3 cup lemon juice
¼ cup butter, melted
2 Tbsp prepared mustard
2 tsp soy sauce
- In a skillet, brown chicken in oil in batches on both sides; transfer to a 5-quart slow cooker.
- Combine the remaining ingredients; pour over chicken.
- Cover and cook on low for 3-4 hours or until chicken is no longer pink.
- Strain pan juices, reserving pineapple. Serve the pineapple over the chicken.