Barbecue chicken

Hawaiian Honey BBQ Crockpot Chicken

This is the first post in my 3 Recipes, 3 Days series. YAY! A series. My dad’s a pastor and he would approve – pastors love serieses.

Before I was married, I thought my life would be one giant 7 Recipes, 7 Days series, because I thought I’d be cooking THAT much. Wrong. This is a huge week for me in that I had enough weekend time to figure out three recipes to try, made shopping lists for all the ingredients, purchased the items, and – this is key – had no conflicting appointments during dinner time for three days in a row that could interfere with actually cooking. Clearly, the stars have aligned.

Since I do often times have dinner time appointments or meetings, Tristan definitely puts on his chef hat weekly  and it’s wonderful… but it does feel good to put on the Stepford Wife hat and cook for him, though!

I wanted to start with something easy that would yield enough for dinner and a few lunches. Making dinner was really depressing when Tristan and I were first dating — I finally had someone to cook for, but what would have normally fed me for a week was gone within a day. All my efforts, gobbled up in a half hour, in HUGE bites! How can he possibly taste the flavors!?

Now I am more used to making enough for the male appetite, and/or have stocked up on “gourmet” frozen lunches in case there’s no leftovers (it’s fine). But crockpot recipes are generally a safe bet that you’ll have leftovers.

Here is the recipe I tried –

Hawaiian Honey BBQ Crockpot Chicken

By MOMables


  • 4-5 Boneless Chicken Breasts
  • 1 (18oz) bottle of your favorite honey bbq sauce.
  • 1.5 cup of chicken broth
  • 2 cups of frozen bell pepper strips
  • 1 (20 oz) can of pineapple chunks, drained
  • ½ cup of water


  1. Place all ingredients in crockpot.
  2. Cook on HIGH for 2-3 hours or LOW for 4-6 hours.
  3. Use 2 forks to shred chicken while it is still in the crock pot. Let shredded chicken remain in crockpot sauce for 15 more minutes.


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Tips for next time:

  • Accompany with a carb-y side to neutralize the sweetness. We ate our chicken with brown rice on the side. The recipe author shows the chicken in sloppy joe format between buns. It’s definitely still good a la carte, but when I ate the leftovers for lunch yesterday, I tended to pick the chicken pieces out and let each bite drain a bit first.
  • Add more vegetables. The red peppers were a good compliment to the pineapple, but I think broccoli and celery could be a nice addition and up the heartiness factor.

Stay tuned for the next recipe: Bang Bang Shrimp!




Chili & Brown Sugar Chicken Bacon Wraps

I wrapped Lil’ Smokies with crescent rolls in back high school (“Baby Jesus in a Blanket,” anyone!?), but have honestly felt too intimidated to try “gourmet” wrapping recipes with ingredients such as olives, figs, and raw meat … too grown up! However, this recipe from Paula Deen felt grown up (two kinds of raw meat!), yet simple at the same time (4 ingredients).

Chili & Brown Sugar Chicken Bacon Wraps

Makes 12-15 wraps

4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

1. Preheat oven to 350 degrees F.

2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick.

3. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.

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4. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Et Voila!

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This recipe was just as easy and it sounds, and tasted great. Since each bite is rich in flavor, I would definitely pair with a veggie if eating as a main course. We chose roasted asparagus.

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What are you favorite “wrapped” recipes?