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Hickory Chicken

This is one of those incredibly easy recipes that you almost feel guilty posting.  It was delicious and a little bit different.  It technically is not a crock pot meal but easily could be thrown in the crockpot and cooked all day on low.  This would also make a great freezer meal. 











Hickory Chicken
chicken pieces
Hickory Barbeque Sauce (I used Kraft Hickory and Honey)
1 can pineapple tidbits, drained
1 Tablespoon onion, chopped
Place chicken in the bottom of a casserole dish.  Mix barbeque sauce, pineapple and onion together.  Pour over chicken. Cover and refrigerate for a few hours or overnight. 
Uncover and bake at 350 degrees for 45 minutes to an hour.  Depending on the size of the chicken pieces. 
*I used chicken tenders and baked 1 hour.  It was too long.  The chicken was delicious but a bit over done.
*The original recipe call for crushed pineapple, drained
*I added about 1 Tablespoon brown sugar to my sauce mixture.
*I think this would be good in the crock pot also!!
There were NO leftovers! My family ate every one!!

This recipe is linked to Crock Pot Wednesday.

Comments

  1. Yummy! I just bought chicken on a fabulous deal last week. I am going to have to use this recipe for sure. I just found your chicken pot pie recipe. It's Brian's favorite. He won't eat any other kind. Your blog has become my virtual recipe box.

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  2. This sounds great! I never would have thought about pineapple with barbque sauce...

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  3. A wonderful looking post... as usual.

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  4. Hi there!

    I found you through "Friday Follow" and am now following your blog through Google Friend Connect! :)

    I am looking forward to reading more of your posts. Come on over and visit us when you get a free moment. <3

    ReplyDelete
  5. I'll have to try this one next week!

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  6. Thanks! I appreciate the post to Crock Pot Wednesday. it's good to see you here, and I hope to see you back next week. I really enjoy reading over your blog.

    ReplyDelete

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