Menu MakerTropical Barbecue Chicken Dump Pot
shared by Menu Maker Kitchen
main · 6 servings · 365 min · easy
Tinned pineapple and barbecue sauce make a sticky, sweet sauce around tender chicken. A favourite with kids and a great freezer bag.
Ingredients
- 1 kilogram chicken thigh fillets
- 1 tin tinned pineapple pieces in juice
- 1 cup barbecue sauce
- 2 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 cup frozen diced onion
- 1 teaspoon minced garlic
Instructions
- 1Tip the chicken, the whole tin of pineapple with its juice, and everything else into the slow cooker.
- 2Stir once so the sauce coats the chicken, then put the lid on.
- 3Cook on low for 6 hours and serve over rice.
- 4Freezer bag version: put all the raw ingredients into a large zip-lock bag, squeeze the air out and freeze flat for up to 3 months. Thaw overnight in the fridge, then tip in and cook on low for 6 hours. Cooked leftovers freeze for 3 months; reheat in the microwave for 3 minutes.
Nutrition
Per serving · AI estimate
- Calories
- 400 kcal
- Protein
- 40 g
- Carbs
- 30 g
- Fat
- 12 g
ai-generatedbatch-cookdairy-freedump-mealfreezer-dump-bagfreezer-friendlykid-friendlyno-chopnut-freeone-potslow-cooker
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