Crock Pot Hawaiian Lemon Chicken
photo by Pamela
- Ready In:
- 6hrs 20mins
- 4 boneless skinless chicken breast halves, cut the halves in half
- 1 (20 ounce) can pineapple slices, drained, reserve juice
- 1 (8 ounce) bottle creamy French dressing
- 1 (1 1/4 ounce) envelope dry onion soup mix
- 1 tablespoon grated lemon rind
- 1 small green bell pepper, cut into thin strips
- Place the chicken in crock pot.
- In a bowl, combine the pineapple juice, salad dressing, onion soup mix and lemon peel.
- Pour over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3 to 4 hours.
- Twenty minutes before serving, arrange pineapple slices and green pepper strips over chicken to heat through.
- Arrange chicken, pineapple and green pepper on large serving platter.
- If desired, thicken juices with 1 tablespoon cornstarch dissolved in 1 tablespoon water.
- Stir slowly into juices until thickened slightly.
- Pour over chicken.
Questions & Replies
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I have a house full of picky eaters, but this recipe still earned an overall 4 star rating from them!!! I cooked the chicken (used 4 thighs) in an electric roaster because my crockpot was too small for the job. I also added 1/3 cup brown sugar, and cooked at 325* for about 1 1/2 hours. Next time I will let the chicken marinate since the roaster cooks more quickly. Lots of flavor and easy to make. When I asked "should I make this again?", I got a unanimous "YES"! Definite keeper!
I thought this recipe was pretty good. Personally, it was a little too sweet for my taste but I liked it enough that I will make it agian. I found that there was a ton of sauce and you really dont need alot of it since it is so flavorful. My husband called it a "Creative meal" (because he couldnt figure out what the orange sauce was) and took leftovers for lunch today. He was shocked when i told him the main sauce ingredient was French dressing. So if you are wondering about using such an odd sauce ingredient, dont worry.
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This recipe is fast, easy and delicious! I have always loved crockpot meals and now that I'm returning to school, they are a great way to ensure that supper gets on the table instead of opting to eat at a restaurant. With recipes like this--who needs to eat out? I did leave out the lemon rind as my husband finds most recipes with it too bitter, so I added 1 tsp of lemon juice instead. Thanks for posting, this will be made again soon!
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Since I do not have a Premium Membership, I am unable to thank all you folks personally for trying and reviewing my recipes. So in order to show my appreciation, I will thank you by trying and reviewing one of YOUR recipes. Now, a little about me . . . It's hard to believe I've been a member for over 7 years now! Once I discovered Zaar, I never looked back at the other sites. This place is truly like family, sitting around sharing great recipes, helpful hints and just chit-chatting about our daily lives. Hubby and I were fortunate enough to be able to retire early and now enjoy traveling in our motorhome :) . Our travels have taken us all over this great country of ours and meeting new and exciting people along the way is an extra bonus. We are blessed. We usually alternate between Florida Keys and Arizona for the winters. The rest of the year, you can find us just about any place. We love our home on the lake, but there is a bit of gypsy in us both and we hit the road as much as we possibly can. I subscribe to Taste of Home and own EVERY Southern Living Annual since 1979. I guess my biggest pet peeve is people who are negative all the time. Because I enjoy life so much, I try to avoid such people. Life is too short.