Is there something easier than the crock pot??

For some reason I was extra exhausted this Sunday after church. I tell you...aside from the Bishopric, I think Nursery Leader is the most exhausting Sunday calling. Even crock pot recipes seem to be to much work for me these days. I'm trying to figure out a way to cook a good meal where the dishes will do themselves, and I can come home and absolutely do nothing but lay on the couch! The closest idea I've come up with is tin-foil dinners. I may be doing some experimenting in the near future.

In the mean time...this crock pot recipe is something I came up with last Sunday. It's a combination of a couple baked oven recipes I had. It turned out pretty well.


CROCK POT PINEAPPLE CHICKEN
(Mindi Original)

1 ¼ C. white sugar
4 T. soy sauce
½ C. pineapple juice
½ C. ketchup
2 T. red wine vinegar
2 T. prepared mustard
4-6 boneless, skinless chicken breasts (2 or 3 large Costco breasts)
1 16 oz. can pineapple tidbits or crushed, drained (use drained juice for above)
1 C. sticky or whole grain rice, uncooked

1. In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.
2. Place chicken in the crock pot and pour the sauce over top.
3. Cook on high for 4 hours or low for 6 hours
4. One hour before the chicken is done, add pineapple and rice.

*If using minute rice, add the pineapple at 1 hour but add the rice just 10 minutes before serving.