Wendy's Kitchen Table

Too easy. Only 4 ingredients!!!!!! 

Gluten Free

 

INGREDIENTS
1 – 1.2 kg skinless chicken thigh fillet or drumsticks
400g tin pineapple pieces and juice
25Og bottle BBQ Sauce (Macro organic gluten free)
Jar of char-grilled red capsicum, drained
 

METHOD
Turn slow cooker on to low. Spray the bowl with non-stick spray.
Add chicken, pineapple pieces (& juice) and the barbeque sauce. Mix together.
Cook for 6 hours on low. Stirring from time to time. Add capsicum in the final hour of cooking. Season with salt and pepper. Skim off any fat from the surface and thicken with cornflour and water if needed. Serve over rice with vegetables on the side.

Tips: Try adding fresh green and red capsicum, onion and garlic.
I always cook my onion and garlic in a non-stick fry pan before adding to the slow cooker.