Crockpot Hawaiian Chicken
Recipes Chicken Main Dish Meal ideas Other ethnic food Slow Cooker
Description
Fresh pineapple is recommended, but if using canned pineapple, drain the liquid from the can before adding it to the crockpot.
Ingredients
2 lb. boneless, skinless chicken thighs
salt and pepper
2 red bell peppers sliced, seeds removed
1/2 c. yellow onion, diced
2 c. fresh pineapple, cubed*
3 garlic cloves, minced
1/2 t. freshly grated ginger
1/4 c. brown sugar or coconut sugar
3 T. soy sauce or tamari
2 T. honey
2 T. corn starch or arrowroot
2 T. water
2 T. chopped green onions, or to taste
cooked rice or vegetables, for optional serving
Directions
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Spray the crockpot with non-stick cooking spray.
Season chicken with salt and pepper; place in the crockpot.
Add the bell peppers, onion, pineapple, garlic, ginger, and sugar.
Whisk the soy sauce and honey together in a small bowl; pour over the chicken and vegetables.
Cook on Low for 4-5 hours.
Whisk the corn starch or arrowroot and water together to create a paste; pour into the crockpot; stir. Cook 30-40 minutes until the sauce has thickened.
Serve chicken, garnished with green onions over rice or with favorite vegetables.
6 servings.
*Fresh pineapple is recommended, but if using canned pineapple, drain the liquid from the can before adding it to the crockpot.