Sweet Hawaiian Crockpot Chicken (Printable)

Succulent chicken slow-cooked with pineapple and bell peppers for a sweet and tangy Hawaiian-inspired meal.

# What You'll Need:

→ Chicken

01 - 2.5 lbs boneless, skinless chicken thighs or breasts, cut into large chunks

→ Vegetables & Fruit

02 - 1 large red bell pepper, chopped
03 - 1 large green bell pepper, chopped
04 - 1 medium yellow onion, chopped
05 - 1 (20 oz) can pineapple chunks in juice, drained (reserve juice)

→ Sauce

06 - 3/4 cup pineapple juice (from reserved can)
07 - 1/2 cup low-sodium soy sauce
08 - 1/2 cup packed light brown sugar
09 - 1/4 cup ketchup
10 - 3 cloves garlic, minced
11 - 1 tablespoon freshly grated ginger
12 - 1 tablespoon rice vinegar (or apple cider vinegar)
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (only if thickening sauce)

→ Garnish

15 - 2 tablespoons sliced green onions
16 - 1 tablespoon toasted sesame seeds

# Step-by-step:

01 - Arrange chicken pieces in the bottom of your slow cooker.
02 - Scatter chopped bell peppers, onion, and pineapple chunks evenly over the chicken.
03 - In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, and rice vinegar.
04 - Pour the sauce mixture evenly over the chicken and vegetables. Cover and cook on HIGH for 4 hours or on LOW for 6-7 hours, until the chicken is tender and easily shredded with a fork.
05 - For a thicker sauce, whisk cornstarch and water together in a small bowl to make a slurry. In the last 20 minutes of cooking, stir the slurry into the slow cooker, cover, and cook until the sauce thickens.
06 - Taste and adjust seasoning if needed. Serve hot, garnished with green onions and sesame seeds, over steamed rice or with your favorite sides.

# Expert Advice:

01 -
  • Throw everything in and walk away while your slow cooker works magic
  • That perfect sweet and tangy balance that makes everyone reach for seconds
  • The kind of meal that makes people think you tried way harder than you actually did
02 -
  • Thighs really do perform better here but breasts work if you prefer leaner meat
  • The sauce tastes quite salty before cooking but balances out perfectly as it simmers
  • Reserving that pineapple juice is crucial because it provides the base for your sauce
03 -
  • Grate your ginger with a microplane so it almost dissolves into the sauce
  • Toast your sesame seeds in a dry pan for two minutes before serving for way more flavor

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