Lemon Pineapple Crock Pot Chicken - cooking recipe

Ingredients

1 (20 ounce) can pineapple chunks in juice
2 teaspoons minced garlic or 2 fresh garlic cloves, pressed
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried thyme or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
6 boneless skinless chicken breasts
1 large sweet potato, peeled & cut into bite-sized cubes
1 tablespoon cornstarch
cooked brown rice (optional)
steamed broccoli (optional)

Preparation

Separate pineapple chunks from juice-- place chunks in refrigerator to be served as a side dish with the meal.
Combine pineapple juice, garlic, cornstarch, Worcestershire, mustard, thyme (or rosemary), salt, pepper, and lemon juice; set aside.
Place peeled, cubed sweet potatoes in bottom of crock pot, and lay chicken breasts on top.
Pour juice mixture over chicken and potatoes.
Cover and cook 4 hours on High, or 8 hours on Low (assuming chicken is frozen); reduce cooking time if chicken is thawed.
Remove chicken and sweet potatoes from juices, and place in separate serving dishes; keep warm.
Thicken juices on stove top using cornstarch to make a gravy.
(Don't forget to put the chilled pineapple chunks on the table!).
SERVING SUGGESTIONS: Serve with brown rice and steamed broccoli.