- 4-5 Boneless Skinless Chicken Breasts
- 18 oz. BBQ Sauce
- 10 oz. Crushed Pineapple
- Place chicken in Crockpot. You can use frozen or thawed.
- Pour in the BBQ sauce and pineapple. I left the juice in, but it can be drained as well.
- Turn on high and cook for 3-4 hours. Once done, you can shred it or serve the chicken breast whole.
- If shredded, serve on Sweet Hawaiian rolls and top it off with homemade or store bought coleslaw and Enjoy!
Recipe from Easy Family Recipe Ideas
Cherry Streusel Bars
Use substitutions in bold to make this gluten-free.
- 2 cups all-purpose flour (or gluten-free—I used Cup 4 Cup with great results)
- 1/3 cup Truvia baking blend (or 3/4 cup granulated sugar)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 3/4 cup unsalted butter (I use Kerrygold)
- 1 egg
- 1 Tbsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup water
- Juice from 3 fresh-squeezed lemons
- 4 Tbsp cornstarch
- 6 cups frozen dark cherries
- 1/3 cup Truvia baking blend (or 2/3 cup granulated sugar)
- 2 Tbsp unsalted butter
- Pinch of salt
- Almond extract, to taste
- 1 cups old-fashioned oats (I used Bob’s Red Mill)
- 3/4 cups almond meal
- 1/4 cup Truvia brown sugar blend (or 1/2 cup regular brown sugar)
- 1/2 cup butter, cold and cut into small pieces (I used Kerrygold, unsalted)
- Chopped almonds (optional)
- 1/3 cup powdered sugar
- 1-2 tsp milk
- Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside.
- Prepare sugar cookie dough:
- Cream butter and sugar in a large bowl.
- Beat in egg and both extracts.
- Add baking soda, cream of tartar, and salt.
- Slowly mix in flour.
- Press dough into bottom of the baking pan. Spread evenly. Set aside.
- Prepare cherry filling:
- Whisk water, lemon juice, and cornstarch in a medium saucepan.
- Add cherries, sugar, butter, and salt.
- Pour filling over cookie crust. Spread evenly. Set aside.
- Prepare crumble topping:
- Stir together oats, almond meal, and brown sugar in a mixing bowl.
- Cut in cold butter until well mixed and crumbly.
- Sprinkle over the cherry filling in small clumps. (It’s okay to have gaps; just make sure it’s spread evenly).
- Bake until the filling is beginning to bubble and the topping is light brown, about 25-30 minutes. Place the pan on a wire rack to cool completely.
- While pan is cooling, mix together powdered sugar and milk to make a thin icing glaze. Drizzle over cooled bars.
- Cut* into squares and enjoy!
*Remove from pan before slicing.