Hawaiian Crockpot Chicken
Enjoy the tropical flavors of tender, slow-cooked chicken with pineapple and bell peppers in a savory sweet sauce perfect for busy weeknights.
Equipment
- Slow Cooker
Ingredients
Essential Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs cut into large chunks
- 1 can crushed pineapple 20 oz can in juice
- 2 bell peppers 1 red and 1 green, sliced
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 2 tbsp hoisin sauce
- 2 tbsp cornstarch for thickening, optional
- ¼ cup chicken broth optional for extra saucy chicken
Instructions
- Chop the bell peppers and mince the garlic and ginger. Cut the chicken into large chunks and prepare the pineapple if using fresh. Gather all ingredients before starting.
- In a mixing bowl, whisk together the soy sauce, pineapple juice from the can, brown sugar, garlic, ginger, and hoisin sauce to make the flavorful sauce.
- Place the chicken in the slow cooker, then add the bell peppers and pineapple on top. Pour the sauce evenly over the ingredients and add a splash of chicken broth if desired.
- Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours until the chicken is fork-tender.
- If a thicker sauce is preferred, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking.
Notes
This recipe is perfect for meal prep and busy weeknights. Adjust the spice level and ingredients as desired for your taste.