Hawaiian Chicken

This week has been super low key. I don't even think I'm going to have much of a weekly wrap up tomorrow. Which is a-oh-kay with me. I like the laid-back attitude of these past few days. It gives me more time to enjoy the simple things. Like my child telling her daddy he has "big eyebowze" and she has "baby eyebowze." Stuffs like that.

On another note of ease and simplicity, I found a dish that is one for the recipe books. I love my CrockPot. I dislike how much room it takes up on the counter. But, if it grants us a delicious dinner like the one below, without me having to slave away over the stove, it can take up as much space as it pleases. Freals. This Hawaiian BBQ chicken recipe is amazing. I'm pretty sure it's our new favorite. This is the easiest meal I've prepared. It's one of the most delicious, too. 

Hawaiian BBQ Crock-Pot Chicken

|| ingredients ||

3-4 Chicken Breasts (all our lovely Walmart had at the time was the Italian pre-seasoned)
1 large bottle KC Masterpiece Original BBQ Sauce (or whatever kind your little heart desires)
1 (20 oz) can Pineapple Chunks (drained)
Rice (optional, this would be good over tortilla chips, inside tacos, tortillas, or even plain)

- Wash off chicken and put in the Crock-Pot. 

- Pour BBQ sauce over chicken. I usually use about 3/4 of the bottle. 

- Drain the can of pineapple chunks, and pour into the Crock-Pot. Give it a quick stir. 

- Cook on low for 5 hours. Shred chicken with two forks. Cook for one more hour. Serve over rice. Get ready for for a mouthgasm. Just saying. 

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