Directions
1Place whole chicken in base of slow cooker
2Arrange pineapple pieces and diced capsicum around chicken
3Cook on HIGH for 2hrs
4After 2hrs I drained and discarded all the liquid from the slow cooker (a whole chicken releases heaps!) leaving just the chicken, pineapple and capsicum behind in the slow cooker.
5Combine reserved pineapple juice (from can), tomato sauce, vinegar, sugar and soy sauce and pour over chicken in the slow cooker.
6Continue to cook but now on LOW for another 4hrs
7Carefully lift chicken out at the end of cooking time (be careful to support as you lift as it will be fall apart tender - I use two egg flips, one under the chicken from each end to support it, as I lift quickly onto a serving plate)
8Strain liquid from slow cooker and discard solids
9Transfer strained liquids to a saucepan. Bring to boil then simmer (while stirring) to reduce sauce down by half to a glossy sauce.
10We served ours with rice and steamed broccolini
Submitted by Paulene Christie
1 Review
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.
Tracy
August 7, 2017
I have cooked this more than once as everyone just loves it! I cooked the chicken with the strained pineapple and capsicum for 8 hours on LOW as I wasn’t home during the day, Just before serving, I drained all the juices and added the 5 remaining ingredients for the sauce. I then thickened it on the stovetop with a cornflour/water mix and added the pineapple and capsicum back in. Once thickened, poured it over the chicken and …..yummo !