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