Pineapple Chicken

101 Things to Do with a Slow Cooker, p. 79

4 to 6 boneless, skinless chicken breasts

1/8 teaspoon pepper

Paprika, to taste

1 can (20 ounces) pineapple tidbits, drained

2 tablespoons Dijon mustard

2 to 3 tablespoons soy sauce

¼ teaspoon minced garlic

[Oriental vegetables]

Albertson's had pre-seasoned chicken breasts on sale, buy 1 get 3 free. You just can't pass that up.

Place chicken in greased 3 ½ to 5-quart slow cooker. Sprinkle with pepper and paprika. 

I used four, which seemed like a good number for one person to eat on for a while. 

In a separate bowl, mix pineapple, mustard, soy sauce, and garlic together; pour over chicken. 

I tried putting in a little Chinese mustard to see if that would  add some pizzazz. It didn't.

Now I have the SpongeBob theme song stuck in my head.

Cover and cook on high heat 3-4 hours or on low heat 7-9 hours.

Your house will smell like amazing food for the next few hours, and you will be hungry that entire time. Be prepared. 

Serve with oriental vegetables. 

Which means you'll need to nuke them before you get the chicken out. Or do them however you usually do your "oriental vegetables."

Look! Dinner!

My Rating: 3/5 "As with so many slow cooker recipes, the chicken came out incredibly tender and juicy. The soy sauce gave the pineapple an interesting flavor, but I actually would have enjoyed the fruit as a sweeter accent without so much of a salty undertone. This is not a dish that keeps well. I had to throw two of the breasts out after a couple of days in the fridge, which for a grad student is kind of a tragedy after you splurged on meat."