3 boneless skinless chicken breast halves
20 oz can of pineapple chunks
¼ cup Braggs Liquid Aminos
1 tsp red pepper flakes
1 bag baby spinach leaves
1 TBSP red onion, finely sliced
1-2 TBSP slivered almonds (lightly browned in oven)
Place chicken in slow cooker. Drain pineapple, reserving juice. Pour Braggs, pineapple chunks, and ¼ cup pineapple juice (from the can) over the chicken. Sprinkle flakes on top. Cover and cook on high 4 hours or low 6-7 hours. Serve pineapple and chicken over the spinach leaves. Top with red onion and slivered almonds if desired.
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