Dinner

Creamy Coconut Crockpot Chicken with Pineapple and Rice is for Dinner.

Creamy Coconut Crockpot Chicken with Pineapple and Rice takes 20 minutes to prepare.

Creamy Coconut Crockpot Chicken with Pineapple and Rice takes 180 minutes to cook.

Creamy Coconut Crockpot Chicken with Pineapple and Rice makes 12 servings.

The ingredients for Creamy Coconut Crockpot Chicken with Pineapple and Rice are:

2 lbs. of Chicken Breast (7 sm. breasts is what I used)
Coconut Milk- 398 ml can
Pineapple-Canned in its own juice- 2 cups
Chicken Broth- 1 Cup
Water- 1/2 cup
Red Peppers-1 sm. one
Baby Carrots-2 Cups, sliced
Snap Peas- 1 1/2 Cups
Brown Rice- 1 1/2 Cups
Ginger-3 teaspoons or 1 Tbsp
Minced Garlic- 1 Tbsp
Mrs Dash (or equivalent)- Couple of shakes
Chili Powder-3 Tbsp's
Salt to your liking.

**Cilantro--a handful if you please

***I also added Green Onions.

Here is how you make Creamy Coconut Crockpot Chicken with Pineapple and Rice:

Get out your Crockpot.Add your Coconut milk, water, chicken stock, ginger, garlic and canned pineapple in to your Pot.Cut up your Chicken Breasts into bite sized pieces along with Green Onions and toss them in.I cooked the chicken for a while first--maybe 20 minutes and then added the rice. (I am sure that you could do this at the same time but was cutting up vegetables still anyway). Add the carrots, peppers and snap peas.Cook for 3 hours on high or adjust to allow changes.**After I prepared this recipe, I would have lowered the rice amount and doubled the veggies and canned pineapple. Number of Servings: 12Recipe submitted by SparkPeople user KPELEVEN.

The nutritional information for Creamy Coconut Crockpot Chicken with Pineapple and Rice is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 109.3

• Total Fat: 3.4 g
• Cholesterol: 7.3 mg
• Sodium: 110.7 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 2.0 g
• Protein: 4.7 g