Crockpot Hawaiian Chicken

 

Crockpot Hawaiian Chicken

The tropical flavors of this Crockpot Hawaiian Chicken will transport you to the islands, even in winter! Made with chicken thighs, pineapple and bell pepper, everything is cooked in your slow cooker for an easy weeknight dinner recipe.

Prep Time5minutes mins

Cook Time5hours hrs

Total Time5hours hrs 5minutes mins

Course: dinner

Cuisine: American

Diet: Gluten Free

Keyword: crockpot hawaiian chicken, hawaiian chicken, slow cooker hawaiian chicken

 

Servings: 6

 

Calories: 435kcal

 

Author: Erin

Ingredients

• 2 lb. chicken thighs boneless, skinless (or can use breasts)
• salt and pepper
• 2 red bell peppers sliced, seeds removed
• ½ cup yellow onion diced
• 2 cups pineapple cut into small cubes (recommend fresh) 
• 3 garlic cloves minced
• ½ teaspoon fresh ginger grated
• ¼ cup coconut sugar or sub brown sugar
• 3 tablespoon soy sauce or sub tamari
• *BBQ Sauce
• 2 tablespoon honey
• 2 tablespoon arrowroot or cornstarch
• 2 tablespoon water
• 2 tablespoon green onions or more to taste; chopped
• Have Rice for the base

Instructions

• Spray your crockpot with nonstick spray. Then, season the chicken with salt and pepper and place it into the bottom of the crockpot.
• Add the bell peppers, onion, pineapple, garlic, ginger, and sugar to the crockpot as well. Next, whisk the soy sauce and honey together in a small bowl, then pour that over top of the chicken and veggies.
• Cook the chicken on LOW for 4-5 hours. Then, whisk the arrowroot/cornstarch and water together to create a paste, and pour it into your crockpot, giving everything a good stir. Continue cooking for 30-40 more minutes until the sauce as thickened.
• Serve chicken over rice or with your favorite vegetables and garnish with green onions. Enjoy!

Notes

*Calories are per serving and are an estimation; serving size is 4-6 servings 

*Substitutions: you can use brown sugar instead of coconut sugar; you can use cornstarch instead of arrowroot; you can use tamari OR coconut aminos instead of soy sauce

*I recommend using fresh pineapple in this recipe; if you do use canned pineapple, be sure to drain any of the liquid from the can before adding it to your crockpot

from here

Storage

• Refrigerator - Keep leftover crockpot Hawaiian chicken in an airtight container in the fridge for up to 4 days. You can reheat them for a few minutes in the microwave or in a skillet on the stove until warmed through.

Expert tips and FAQs

• • Prefer barbecue Hawaiian chicken? Add ½ cup of your favorite bbq sauce in with the other ingredients.  *(Yes I love BBQ sauce)
  • You’ll know the chicken thighs are ready when they reach an internal temperature of 165ºF.
  • Don’t skip the starch slurry. It will thicken the sauce so it can stick to the chicken and rice.

Nutrition

Calories: 435kcal | Carbohydrates: 26g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 636mg | Potassium: 508mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1412IU | Vitamin C: 79mg | Calcium: 32mg | Iron: 2mg

Chicken Pesto Stuffed Shells

 

From the Girl who ate Everything cookbook.

yummy stuffed pasta shells alternative ~

Turkey Meatball subs

 

I love a sauce meatball sub sandwich.

I love that you use ground turkey as well.

Makes 6 servings:

prep 20 min.  bake 375 for 30 min. broil for 3 min.

1 1/3 pounds ground turkey

1/2 cup seasoned bread crumbs

2 eggs lightly beaten

1/2 cup grated parm. cheese

3/4 teaspoon garlic salt

1/2 teaspoon dried Italian season.

6 crusty artisan rolls

3/4 cup prepared marinara sauce, get expensive sauce not cheap

6 slices provolone cheese about 1 oz. each

1) Heat oven to 375

coat a 15x10 inch rimmed baking pan with nonstick cooking spray

2) in a large bowl mix together the turkey, bread crumbs, eggs, parm. cheese, garlic salt and Italian seasoning until well combined.  Form into 24 meatballs about 1 inch well rounded tablespoon each. (I used a medium scoop) 12 min. each side turn more if needed

Bake in the middle rack 

remove from oven

3) Place 4 meatballs inside each sub

spoon 2 tablespoons of sauce over the meatballs

top each with a slice of cheese.  lace sandwiches on a baking pan and cook on the middle rack in the oven for 3 min or until lightly browned and browned and cheese melts. 

Serve immediately

554 calories per serving.  From Family Circle magazine, page 152  October 11, 2009 made first

Gingered short ribs with green rice

 

A taste of home recipe here

Ingredients

• 1/2 cup reduced-sodium beef broth
• 1/3 cup sherry or additional reduced-sodium beef broth
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon minced fresh gingerroot
• 3 garlic cloves, minced
• 4 medium carrots, chopped
• 2 medium onions, chopped
• 3 pounds bone-in beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups uncooked instant brown rice
• 3 green onions, thinly sliced
• 3 tablespoons minced fresh cilantro
• 2 tablespoons chopped pickled jalapenos
• 3/4 teaspoon grated lime zest
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Total Time Prep: 35 min. Cook: 8 hours

Directions

1. In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top.
2. Cook, covered, on low 8-10 hours or until meat is tender.
3. Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest.
4. Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.

Nutrition Facts

1 serving: 444 calories, 12g fat (5g saturated fat), 55mg cholesterol, 714mg sodium, 56g carbohydrate (14g sugars, 5g fiber), 24g protein.

Panini Sandwhiches

 If you have a press it's great to make these sandwiches.  I fell in love visiting Vancouver Canada / Seattle on a trip once and have never looked back with these yummy sandwiches.  If you don't have a grill cover a brick with a few layers of heavy duty aluminum foil.  Cook the sandwhiches in a normal skillet and press it with the brick to create the same effect.

Servings 6:

1 loaf crusty artisan bread

1 cup prepared marinara sauce

8-10 oz. fresh mozzarella sliced into 1/8'' thick slices

1/2 cup fresh basil leaves

olive oil

1. Preheat panini press or skillet with a break over medium high heat

2. stack several basil leaves together and then roll tightly like a cigar. With a sharp knife slick the basil "cigar" in very fine slices across the roll, making a chiffonade thin confetti type strips of basil.

3. spread two slices of bread with marinara sauce. Layer one slice with cheese, and some of the basil.  Top with the other slice of bread.

4. Lightly brush the outsides of the sandwich with olive oil.  Press on the preheated panini press or skillet and brick until the cheese is melted and the outside of the sandwich is deep and golden brown.

5. repeat with remaining ingredients

I also love:

6 Canadian Bacon slices

4 tsp. honey mustard

4 slices country white bread

 8 slices pepper jack

18 baby spinach leaves.

Spread 1 teas of honey mustard on each slice of bread.  On two slices layer cheese, Canadian bacon and spinach.  Place remaining bread slices mustard side down over spinach.

Grill - enjoy

 

French Toast Splendor! girls weekend

 

1 loaf of French bread (you'll gently tear into pieces)

8 oz. cream cheese (cube into squares)

8 eggs

2.5 cups of milk

6 T. butter

one half cup of maple syrup

Blend and pour over broken layers. Squish into bread until soaked up.  Cover and let sit 2-24 hours.  (Best to prep the night before)

Cook:

325 for 35-40 min. check at 35 min., bottom of pan needs to be stiff and touched with the back of fork bounces.)

Sauce:

1 cup apple juice

1 T. lemon juice

teasp. cinnamon

4 T. corn starch

cup sugar

2 T. butter

Cook sauce over stove @ medium until thick.  Add in butter until mixed well and melted.  I like to add more apple juice to dilute the sauce until your "perfect consistency" is reached.

Enjoy with sauce or sauce + syrup.  Enjoy

sloppy joes

 

Easy and delicious

1 lb. hamburger (browned and drain off any fat)- I add dried onion to mine

1 can chicken gumbo soup (can be hard to find)

catsup and mustard to taste about 1/4 cup each - go by color and taste preference

buns

Mix all ingredients together and heat for 5 minutes.

Serve on buns, top with tomatoes, mayo, etc. . . I usually just eat plain.

I like to serve with tots, fries, or a salad.

Recipe from Terrie Coleman - Olivia's grandma.  A fam easy favorite

Wedge Salad

 

I love how this speaks for itself but the Wedge Salad is delicious.  Have fun with your own fav combos and mix it up to your fav mix in's.  Base below:

serves 8 generous wedges

2 heads iceberg lettuce

12 slices bacon, crisp cooked and halved or broken into bits (I like to cook bacon in the oven (pan 400 place bacon down on foil lined pan side by side and back 18-21 min or until crisp. drain well on paper towels).

6 carrots Thinly biased sliced

4 green onions / or a red onion small pieces

radishes, sliced/chopped (optional)

blue cheese crumbles (buy at the store)

dressing: as follows or use chunky lighthouse blue cheese

1/2 cup olive oil or salad oil such as a canoloa

1/2 cup red wine vinegar

6 gloves mashed

1/2 tsp. salt

1/2 tsp coarse ground black pepper

1. Trim stem from lettuce while leaving the core intact.  Cut lettuce in quarters then place the wedges on individual serving plates.  Arrange bacon, carrots, green onions, and radishes on and around each wedge.

2. In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper, Cover tightly and shake until combined.  Immediately drizzle over salad. 

Makes 8 servings