Crockpot Bell Pepper and Pineapple Chicken

If you’re looking for a quick and easy crockpot dinner that has fruits and veggies in it, this is an easy and healthy option. Only 4 ingredients required and you’re good to go! This is one of our family favorites and the meal is relatively cheap to put together. There are plenty of ways to adapt this meal so you can pick what works for you. We absolutely love using our crockpot any chance we get. It makes meals so easy because we can just set it and forget it. My husband works from home for his job so he is always home all day to keep an eye on it and stir it if needed.

This meal is easily prepared ahead of time and frozen, making it easy to stock up on for busy days. If you are looking to make it fresh, it couldn’t be easier. Prep is easy, just slice up a bell pepper or two and grab a can of pineapple rings or chunks. If you can afford to or want to use fresh pineapple, you’ll need to slice or cube that up too. Then, simply lay your chicken in the bottom of the crockpot and cover with the pineapple and peppers. In the picture I have used a 20oz can of pineapple slices packed in pineapple juice, the juice helps keep the chicken nice and moist so it doesn’t dry out.

Turn the crockpot on high for four hours and patiently wait for the magic to happen. When you verify that the chicken is cooked through, make the rice as needed. We are fans of rice pilaf, we’ve tried many brands and Uncle Bens’ Ready Rice and Rice A Roni brand have worked well for us. Uncle Ben’s Ready Rice is especially useful for busy nights because it is quick and easy to prepare. If you prefer white or brown rice, those work very well too. When chicken and rice are all cooked, serve chicken, fruit, and veg over rice and serve! Enjoy!

There are plenty of options for this recipe. You could swing it the Hawaiian direction by adding some brown sugar and honey, or maybe the Asian direction adding soy sauce or teriyaki sauce. If you are more of the sweet and spicy type, try adding a bbq sauce with it. There are tons of options! If you would like to thicken the liquid up to a sauce consistency, mix in a tablespoon of cornstarch about 30 minutes before serving.

This recipe freezes GREAT! I will make up a few of these every once in a while and stash them in the freezer for busy days. To make them in advance I simply add the chicken breasts, sliced bell peppers and pineapple rings to a gallon freezer bag and seal them well. Don’t forget to label them with the recipe and date! If you lay them flat on a sheet pan or plate to freeze them initially they will stack nicely and it will keep them from freezing to the shelf racks. I hope you enjoy this super easy, inexpensive, adaptable recipe!

Limited But Livin’