Sweet Hawaiian Crockpot Chicken (Print version)

Tender chicken slow-cooked in a sweet pineapple and soy sauce glaze with colorful vegetables for a flavorful meal.

# Ingredient List:

→ 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 (optional)

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

# How To Make It:

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.
05 - 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.
06 - 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.
07 - 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 -
  • The sauce balances sweet and savory so perfectly youll want to drink it straight from the ladle
  • Your slow cooker handles literally everything while you go about your day
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Dont skip draining the pineapple or your sauce will be way too thin and watery
  • If you use breasts check them after 3 hours on high to prevent drying out
  • The sauce continues to thicken as it stands so dont go overboard with the cornstarch
03 -
  • If you want extra heat add sriracha or red pepper flakes to the sauce before pouring it over
  • Toast your sesame seeds in a dry pan over medium heat watching closely so they dont burn

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