2 pounds boneless, skinless chicken breasts, fat trimmed and cubed
3 rainbow bell peppers (red, orange, and yellow), cut into chunks
1 sweet yellow onion, cut into chunks
1 cup 100% apple juice
2 tablespoons light brown sugar
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
8oz can pineapple chunks in 100% juice, undrained (not needed until day of cooking)
Add all ingredients to crockpot and cook on “low” setting for 4-6 hours.
To cook in an Instant Pot, add all ingredients and pressure cook for 8 minutes. Quick release.
This recipe can be frozen without any cooking ahead of time. Add all ingredients, except pineapple, to a gallon-sized plastic freezer bag and freeze for up to three months. When ready to cook, thaw and follow cooking directions above.
Yield: 4-6 servings
8 WW SP