HULA CHICKEN RECIPES

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SLOW-COOKER HAWAIIAN PINEAPPLE CHICKEN - BETTYCROCKER.COM



Slow-Cooker Hawaiian Pineapple Chicken - bettycrocker.com image

This easy-to-make weeknight dinner will whisk you away to the tropics in three simple steps.

Provided by Corey Valley

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 9

2 lb boneless skinless chicken thighs
1 to 2 cloves garlic, finely chopped
1 1/2 cups honey bbq sauce
1 can (20 oz) pineapple chunks, drained and 1/4 cup liquid reserved
1 small red bell pepper, cut into 1-inch pieces
1 small yellow bell pepper, cut into 1-inch pieces
2 tablespoons cornstarch
3 cups cooked rice
Chopped fresh parsley, if desired

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Place chicken thighs in slow cooker.
  • Top with garlic and sauce. Add pineapple chunks and 1/4 cup reserved liquid.
  • Cover; cook on High heat setting 3 hours or on Low heat setting 5 hours. When 30 minutes are left of cook time, add bell peppers. In small bowl, beat cornstarch and 1/4 cup water. Stir into slow cooker. Cover; cook on High heat setting for remaining time.
  • Serve with rice and parsley.

Nutrition Facts : ServingSize 1 Serving

MAKE-AHEAD SLOW-COOKER HERBED PORK ... - FOOD, COOKIN…



Make-Ahead Slow-Cooker Herbed Pork ... - Food, Cookin… image

Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

Provided by Betty Crocker Kitchens

Total Time 18 hours 35 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 10

3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2 lb baby red potatoes
3 medium carrots, peeled and roughly chopped (1 cup)
1 large onion, coarsely chopped (1 1/2 cups)
1 bulb garlic, cloves peeled
1 sprig fresh thyme
1/4 cup honey
1 tablespoon salt
1 teaspoon red pepper flakes
2 tablespoons chopped fresh thyme leaves

Steps:

  • Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
  • Thaw completely in refrigerator, 12 to 24 hours.
  • Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
  • Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

Nutrition Facts : Calories 470 , CarbohydrateContent 33 g, CholesterolContent 110 mg, FatContent 0 , FiberContent 3 g, ProteinContent 39 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 980 mg, SugarContent 12 g, TransFatContent 0 g

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