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
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