Crockpot Hawaiian Chicken

Thanks to my dear friend Melissa Leedy, I have a new favorite recipe. AND it's a crockpot recipe - yahoo! My husband has always held the opinion that chicken in the crockpot turns out dry, even the old chicken-and-bbq-sauce recipe. (Throw some chicken and bbq sauce in a crockpot, cook on low all day, voilà, dinner!) But he had to admit this chicken was moist, and delicious!


Crockpot Hawaiian Chicken
(you can totally fudge on amounts, I'm just putting some measurements in for initial guidance)
1 1/2 lbs. boneless skinless chicken (tenderloins or breasts)
1 can cream soup (original recipe called for mushroom, I used chicken, you could probably use any)
1/2 c sour cream
small can of pineapple tidbits
large red bell pepper
small onion (any kind ok, I used sweet yellow)
salt and pepper


Throw the chicken in the crockpot. Stir soup and sour cream together and add to chicken (OK, I admit it, I just put them both on the chicken separately and then stirred to avoid dirtying another dish). Drain pineapple (save the juice - yum!) and add to crockpot. Cut up the red bell pepper and onion and add this as well. Low 7-8 hours. Salt and pepper to taste.


To make this recipe a little more healthy, I used 98% fat free and sodium free soup, lite sour cream, and pineapple in 100% juice.


Enjoy!