Have a busy day ahead and know you won’t have time to cook dinner later? My crockpot is my timesaver and what has helped me to continue to eat healthy among all the chaos of quarantine homeschooling. I love that I can just dump stuff in, turn it on and wah la it’s done a few hours later.
“My crockpot is my timesaver and what has helped me to continue to eat healthy during the chaos of quarantine homeschooling.”
Raspberry Vinaigrette Is The Dressing That Keeps On Giving.
One of my favorite salad dressings is Kraft’s Raspberry Vinaigrette. I love the tangy fruity flavor. Plus, I love everything raspberry! By using this as a marinade on your chicken in a crock pot, it makes the chicken so tender, flavorful all while keeping it healthy. I love to get creative with the veggies I add in so each time it’s a little different but still oh so tasty!
Crock Pot Raspberry Pineapple Chicken with Spinach and Veggies
Equipment
- Medium Sized Crock Pot
- Measuring Cup
Ingredients
- 2-3 frozen or fresh chicken breasts
- 1 cup raspberry balsalmic dressing (1/2 a bottle)
- 1 1/2 cup fresh spinach
- 1/2 cup fresh zucchini cut into slices
- 1/2 cup fresh yellow squash cut into slices
- 1/2 cup frozen broccoli florrets green beans can be a substitute
- 1/2 cup pineapple chunks drained
- avocado oil cooking spray
Instructions
- Spray crockpot with non stick cooking spray or line with a crockpot slow cooker liner
- Put chicken breasts in the bottom of slow cooker
- Pour raspberry dressing on top of chicken. You can add more to taste
- Cover chicken with vegetables then spinach
- Top with pineapple chuncks on top of spinach
- Turn on low for 4 hours if using fresh chicken and 5-6 hours or until chicken is fully cooked and tender on high if using frozen chicken.
Notes
This recipe is also enticing when substituting the raspberry dressing with Italian dressing. Vegetables can also be swapped to any of your favorite vegetables.
