4 boneless skinless chicken breast halves, cut the halves in half
1 (20 ounce) can pineapple slices, drained, reserve juice
1 (8 ounce) bottle creamy French dressing
1 (1 1/4 ounce) envelope dry onion soup mix
1 tablespoon grated lemon rind
1 small green bell pepper, cut into thin strips
1 teaspoon soy sauce
1 tablespoon brown sugar
Place the chicken in crock pot. In a bowl, combine the pineapple juice, salad dressing, onion soup mix, soy sauce, brown sugar and lemon peel. Pour over the chicken. Cover and cook on low for 6-7 hours. 1 hour before serving, arrange pineapple slices and green pepper strips over chicken continue to cook for 1 hour.
