Pineapple Chicken Stir-Fry – Kelsey – December 2015

Pineapple Chicken Stir-fry

  • 1 bag of frozen of frozen stir-fry vegetables
  • 1 can of pineapple drained
  • ½ a bottle of Sweet and Sour sauce (or homemade sweet and sour sauce)
  • 2 Chicken breasts
  1. Combine all the ingredients in a freezer bag and freeze.
  2. Thaw in your refrigerator the night before cooking and throw the contents in the crock pot.
  3. Cook 6 hours on low or 4 hours on high.
  4. The picture shows rice in the bag.  DON’T DO THIS!  The recipe wasn’t an epic fail this way, but I’d recommend just making minute rice before serving instead.
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