Description
Sweet Hawaiian Crockpot Chicken is a flavorful and tender slow-cooked dish that combines juicy chicken breasts with a sweet and tangy pineapple sauce, bell peppers, and a hint of ginger and garlic. Perfect for a comforting weeknight meal, it’s easy to prepare and ideal for serving over rice, noodles, or cauliflower rice for a low-carb option.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 cup pineapple juice
- ½ cup brown sugar
- â…“ cup low-sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
Vegetables and Thickeners
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- Sliced green onions (optional)
- Sesame seeds (optional)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of your crockpot, ensuring they are evenly spread out.
- Make the Sauce: In a bowl, whisk together the pineapple juice, brown sugar, low-sodium soy sauce, minced garlic, and grated fresh ginger (if using) until well combined.
- Combine and Cook: Pour the sauce mixture evenly over the chicken in the crockpot. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is fully cooked and tender.
- Add Vegetables and Pineapple: About 30 minutes before cooking ends, add the chopped red and green bell peppers along with the pineapple chunks to the crockpot, stirring gently to combine.
- Thicken the Sauce: In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the crockpot, cover again, and cook for the remaining 30 minutes to allow the sauce to thicken slightly.
- Serve: Once cooked, shred or slice the chicken before serving. Garnish with sliced green onions and sesame seeds if desired for extra flavor and presentation.
Notes
- Serve over rice, noodles, or cauliflower rice for a lower-carb option.
- For extra heat, add a pinch of red pepper flakes to the sauce before cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Use gluten-free soy sauce to keep the recipe gluten-free.
