{Crock Pot} Hawaiian Teriyaki Chicken

Now don't judge a book by it's cover on this one.  Presentation isn't this bad boy's strong suit.  The first time I had this dish, a family from church had brought it over for dinner after I had had a baby.  I was very grateful for their kindness and hope this doesn't make sound like a jerk, but when I looked at it, my expectations weren't very high.  As soon as I took a bite though, all preconceived notions flew out the window and I was smitten.  I called her up right away and thanked her profusely for the fabulous dinner and asked for the recipe.  Eight years later and it's still one of my favorites!

Ingredients:
2-3 chicken breasts
1/2 cup brown sugar
drained pineapple juice + water to = 2 cups
1/4 tsp ginger
1 tsp minced garlic
1/4 cup white vinegar
1/2 cup soy sauce
3 TBS cornstarch
1 box mushrooms, sliced
1 can pineapple chunks
1 large bell pepper, chopped

Directions:
Place frozen chicken in crockpot.  Combine the remaining ingredients except for mushrooms, pineapple and bell pepper.  Mix and pour over the chicken.  Cook on hi for 3-4 hours.  During the last hour of cooking, remove and shred chicken.  Add back in along with the fruit and veggies to cook for one hour.  Serve over rice.

As a Freezer Meal:
Put chicken breasts in a gallon sized, freezer ziploc bag.  In a bowl, combine the remaining ingredients except for mushrooms, pineapple and bell pepper.  Mix and pour over the chicken.  Seal bag and place in another gallon sized, freezer ziploc bag.  Put sliced mushrooms and bell peppers in a quart sized ziploc bag.  Place in gallon bag that the sealed meat bag is in.  Put the pineapple chunks in a sandwich sized ziploc bag and place in gallon bag with the meat bag and veggie bag.  Seal gallon bag and put in freezer.  When ready to use, put bag of frozen chicken and sauce in crockpot.  Cook on hi for 3-4 hours.  As the sauce thaws, stir it around to make sure it is mixed well.  During the last hour of cooking, remove and shred chicken.  Add back in along with the fruit and veggies to cook for one hour.  Serve over rice.