Hawaiian Crockpot Chicken

A few weeks ago, I spent one Saturday afternoon doing what some call 'Batch Cooking'. Basically you buy all the ingredients  for several meals and spend a few hours prepping and bagging the meals for the freezer. I spent 3 hours and when all was said and done I had 16 different meals in bags, stuffed in my freezer. All I have to do now is pull it out and dump it in the crockpot to cook all day while I am at work. The great things is that all of these meals will last at least 2 nights, one meal on the day its cooked and another night for leftovers. So essentially I have at least 32 meals in my freezer, but only cook 16 times. I will post the recipes we try and like here.
This particular one I made previous to the batch cooking and included it again when because Adam loves it and it so simple! The first time I made it, I had everything I needed in my pantry!

Ingredients:

3 Boneless Skinless Chicken Breasts

1/2 c. Sugar

1/2 c. Vinegar

1/2  can of pineapple chunks (large)

1/2 c. pineapple juice (I just use the juice from the can of pineapples)

2 Tbsp. Soy sauce

3 cloves of garlic, minced

 

Directions:

Combine all ingredients in crockpot (or bag if you are freezing it). Cook on Low 6-8 hours or High 4 hours.

As you can see, I typically shred the chicken in the last 30 mins to an hour of cooking, it should be easy to shred, so it if it isn't, let it cook a little longer. We have eaten it over rice both times.