4 tablespoons butter, divided
4 chicken breast halves
Flour seasoned with salt and pepper
1 (14 ounce) can sliced pineapple
Hot buttered rice
Chop onions using only 1 inch of green tops. Sauté in 1 tablespoon butter until glazed. Transfer to crockpot. Coat chicken breasts in seasoned flour. Sauté in 2 tablespoons butter until brown on both sides. Transfer to crockpot. Drain pineapple. Pour juice over chicken. Cover and cook on LOW 3 to 4 hours or on HIGH for 1 1/2 to 2 hours or until breasts are tender.