1 Cut chicken into 1-inch strips. In a large skillet with hot oil, cook chicken (half at a time) over medium heat until brown. 2 Drain off fat. Place chicken in a 3 1/2- or 4-quart slow cooker. Top with pineapple and sweet pepper. Combine in a small bowl the barbecue sauce, salad dressing and oregano. Pour over mixture in cooker.
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Ok guys. I go through recipes and I get mind boggled. It seems that J's sugars soar after lunch as he is having a hard time finding things for lunch that are good for him...