Sweet Hawaiian Crockpot Chicken
Description
Tender juicy chicken with a tropical flavor will make everyone happy and content. It's made with colorful bell peppers in a sweet and tangy sauce and then served over rice. The only complaint you will have is that you didn't make enough for left overs.
Ingredients
1 c. pineapple juice*
1/2 c. packed brown sugar
1/2 c. soy sauce (or gluten free alternative)
1/2 c. hoisin sauce
1 T. minced garlic
1/2 T. minced ginger
2 lb. boneless, skinless chicken thighs
1 yellow bell pepper cut into 1 inch chunks
1 green bell pepper, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunks
1/4 c. orange juice
1/4 c. cornstarch
cooked rice, for serving
sliced green onions, sesame seeds, and/or red pepper flakes, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Grease a 6 quart crockpot with cooking spray.
In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, hoisin sauce, minced garlic, and minced ginger.
Pour half of the sauce into the greased crockpot; add the chicken and peppers; pour in the remaining sauce. Cover.
Cook on LOW for 7-8 hours or on HIGH for 3-4 hours.
Transfer chicken to a cutting board or platter; set aside.
In a small bowl, whisk together the orange juice and cornstarch until smooth; slowly whisk into the sauce until well combined.
Cut the chicken into large chunks; stir back into crockpot.
Cover; cook on HIGH for an another 30 minutes. Season to taste, if needed.
Serve over cooked rice with favorite garnishes, if desired.
6 servings.
* For a thicker sauce, reduce the pineapple juice to 1/2 cup or simmer the sauce on the stove after mixing in the cornstarch mixture until it thickens to your liking.