This mouthwatering week night dish is the perfect combination of sweet meets savory richness. It’s a simple and easy make-head crockpot meal for moms, full-time working foodies, or people who just want to be out living their lives instead of spending hours in the kitchen. Dump 4 ingredients into your crockpot before work and come home to a decadently smelling house and your family’s new favorite way to do chicken. Pair with Cauliflower Fried Rice and you have the perfect balanced healthy dinner right at your finger tips.
I love the spring, but the thought of my crockpot going out of season along with winter squash is just too much for me to bear because it makes my hectic life so much easier. If you follow me on the insta, you know I started a new job this week so I’m at a new record high of busy.
Formal orientation was only 2 painless days and now I’m already set up in my new office and getting to know my residents. For those of you who don’t know, I am a Recreational Therapist and I recently accepted a job as the Activities Director at a really great nursing home. I have three assistants and over 120 residents who rely on me for optimal quality of life and engagement.
I originally planned not to post this week to give myself needed rest after taking in so much info in my training, but I absolutely had to share this recipe after it’s rave reviews and success.
I also intended not to cook very much this week while getting use to working longer hours, but I got by with a little help from my crockpot.
Prep for this entree is virtually nonexistent. Nothing kills me more than finding a really “simple” crockpot recipe just to find that there are 5-7 complex steps beforehand that may even involve the stove or an oven. All you have to do is follow these 5 quick steps for cutting the pineapple and then you just dump everything in.
STEP 1: Tear off the leafy top
STEP 2: Cut off the ends
STEP 3: Shave off the sides
STEP 4: Slice into rings
STEP 5: Chop into 1″ pieces around the core, discard the hard center
I did all of this in the morning before work and was able to come home, run, and workout before sitting down to enjoy dinner with my sister, brother-in-law, and Mark. Mark is now renting an apartment downtown although most days he’s working 2 hours away in Fulton, MS. He usually stays at his parents lake house, which shortens his commute, he had a meeting at his corporate office Wednesday here in Memphis so he surprised me after work by joining us for dinner. I made some quick stir fry with onion, carrots, broccoli, brussel sprouts, asparagus, water chestnuts, soy sauce, and a little bit of fish sauce and my delicious cauliflower fried rice recipe. Hate to toot my own horn, but this meal got 2 thumbs up all around.
- 3 large chicken breast
- ⅓ c coconut meat (the solid part of a can of full fat unsweetened coconut milk)
- 1 pineapple
- ¼ c cashew butter
- Place chicken breasts into the bottom of a large crockpot
- Cut 1 pineapple into 1 inch chunks (see detailed directions above)
- Add in with the chicken
- Scoop out the meat of the canned coconut milk over the first two ingredients
- Cover and cook on low for 5 hours
- Add cashew butter
- Shred the chicken using two forks
- Stir to thicken the mixture and incorporate the cashew butter
Also thanks to Jill for featuring me on her blog today! Visit her page to get to know a little bit more about my running background!
Do you ever use nut butter in savory dishes?
Do you use a crockpot all year or only in the winter?
Who do you usually cook for?