Second Birthday Celebration!

It has been two years since I started Stitches by Ashley Nicole, formerly Onesie o'Clock on the Dot, and we're celebrating with a giveaway and a sale!

Thank you to all of the fans and supporters of Stitches by Ashley Nicole! Your support means a lot to me and I greatly appreciate it. 

If you head over to the shop by clicking on the Storenvy "Visit my Store" badge on the right hand side of the blog, you can take advantage of the birthday sale by using coupon code 2ndBday when checking out for a 22% discount. Mobile readers, you can click here to visit the shop. And don't forget to check back in the shop each day over the weekend because the plan is to add new items each day.

Use the widget below to enter the giveaway for a chance to win $5, $10 or $15 in store credit!

a Rafflecopter giveaway

Recipe Wednesday: Slow Cooker Pineapple Chicken with Rice

We recently had to switch to a dairy free diet in our house because the newest member of our family appears to have a sensitivity to it.  Really, I am the only one who can no longer eat any dairy because of breastfedding; PGS and my husband still can eat dairy. So a lot of times, I make the meal dairy free and take out my portion and add the cheese when it's a recipe that calls for cheese. Changing our menu plans to dairy free has required some creativity and forced trying out some new recipes. This slow cooker recipe is a recipe that I found a while ago and we've had a couple of times before. The last time that I made pineapple chicken, I added broccoli to the Crock-Pot and hoped for the best. Spoiler alert: it was a good decision. 

SLOW COOKER PINEAPPLE CHICKEN with RICE

Ingredients

2-3 chicken breasts

1 can of pineapple in juice (I used tidbits)

diced onion (approximately 1 medium)

¹/₂ cup chicken stock (chicken broth works, too)

2 Tbs soy sauce

¹/₂ cup uncooked rice

1 cup water

Directions

1. Layer onion (and any other veggies you add), chicken breast and pineapple. Make sure to add all the pineapple juice!

2. Add 2 Tbs of soy sauce and ¹/₂ cup chicken stock.

3. Cover and cook on LOW for 6-8 hours, or HIGH for 4-5 hours. Internal temperature of chicken should be at least 165°F.

4. About 30 minutes before the chicken is done, cook your rice.

5. [Optional] Shred the chicken and mix up.

6. Serve over the rice.

When I make this, I use frozen onion, frozen broccoli, and boneless, skinless chicken breasts. If I have fresh chicken breasts, then I use those, but I normally have frozen chicken breasts. I don't thaw the chicken and I cook it on low for 8 hours. Possibly too long, but with all the liquid in the recipe, the chicken has never been dry when cooked this way.

Both my husband and I like this meal, but I'm not sure about my two year old. He has refused to try it each time that I've made it. If he liked chicken or pineapple normally, then I would require that he at least try one bite, but he's never liked chicken and hasn't tried pineapple before.

I forgot to snap a picture of the plated meal before the Mr. took a couple
of bites. lol