4 frozen chicken breasts1/2 cup soy sauce
1/2 cup Teriyaki sauce
1 can pineapple chunks, drain half the juice out
Crushed red pepper flakes
Spray the crock pot with nonstick cooking spray and add chicken breasts.
Stir soy sauce, Teriyaki sauce, and pineapple chunks (with half of the juice) together.
Pour over the chicken.
Sprinkle as many red pepper flakes on top as desired.
Cook on high for 4-6 hours.
Shred chicken with two forks in the crock pot and serve over rice.
You can also save some of the sauce if you like it a little bit more saucy and drizzle it over rice and chicken.
* This dish was good but not too flavorful. The chicken was incredibly moist and cooked super fast. It was also very filling! Two chicken breasts was more than enough for us with plenty of leftovers. I will make this again with a few changes. I think it needs something a little sweet in the sauce, possibly a little bit of brown sugar. Also, I would not add the pineapple chunks until right before serving it since they soaked up so much of the sauces and became slightly too salty. I love the idea of the recipe so I will try it again for sure.
Recipe & photo from Chef In Training
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