Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

A great crock pot recipe.If you don't want to use turmeric (it's rather pungent) you can use a dash of ground ginger instead. I like this with couscous, but you can use rice, my husband can't stand couscous ( I don't understand why), so I usually serve rice. If you do use couscous, cook it in pineapple juice instead of water, it is a great flavor twist! I got this from the Betty Crocker Slow Cooker Cookbook.

Ingredients Nutrition

Directions

  1. Place chicken in a 5 to 6 quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric;pour over chicken.
  2. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when center of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. COver to keep warm.
  3. Remove fat from sauce. Mix cornstarch and water; stir into sauce.
  4. Caver and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
  5. Pour sauce over chicken. Sprinkle with parsley.

Reviews

(1)
Most Helpful

I don't know what it was about this recipe -- it seemed a lot blander than I thought it would be. Perhaps it was just not our cup of tea. Thanks for sharing, though. I love to try new recipes.

Chris Reynolds July 31, 2006

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