Shake up pineapple and chicken in bag. Prepare for a scrumptious slow cooker feast

1. Season chicken with pepper to taste. Place in a 1-gallon zip-lock bag.
2. Add the pineapple with its juice, soy sauce and sugar. Close the bag, removing as much air from the bag as possible.
3. Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
4.Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
5. When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
6. Cover and cook on high for 4 hours, or on low for 8 hours.
7. Remove chicken thighs and shred with a fork. Return shredded chicken to the slow cooker and combine with pineapple-soy cooking liquid.
8. Serve with warmed corn tortillas and oven-roasted zucchini.
Optional toppings: Shredded Jack cheese, pickled jalapeno, shredded green cabbage, pineapple salsa.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!