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Sweet Hawaiian Crockpot Chicken
John

Sweet Hawaiian Crockpot Chicken

Tender chicken thighs in a sweet pineapple and brown sugar sauce, slow-cooked to perfection and served over rice.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into 2-inch chunks
  • 1 cup pineapple juice or juice from 20-oz can
  • 1/2 cup packed light brown sugar
  • 1/3 cup soy sauce low-sodium if preferred
  • 1 20-oz can pineapple chunks, drained reserve juice for sauce
  • 1 red bell pepper, cut into 1-inch pieces optional
  • 2 cloves garlic, minced or 1 tsp garlic powder
  • 1 tablespoon cornstarch mixed with 2 tbsp water for thickening
  • sliced green onions for garnish
  • toasted sesame seeds for garnish
  • cooked white or brown rice for serving

Equipment

  • 6-quart slow cooker
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Place chicken chunks in the bottom of a 6-quart slow cooker.
  2. Whisk together pineapple juice, brown sugar, soy sauce, and minced garlic in a medium bowl until sugar dissolves.
  3. Pour sauce mixture over chicken, coating all pieces evenly.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken reaches 165°F and is fork-tender.
  5. Add pineapple chunks and red bell pepper (if using) during the last 30 minutes of cooking.
  6. For thicker sauce, mix cornstarch with 2 tablespoons cold water and stir into slow cooker. Cook uncovered for 15-20 minutes until thickened.
  7. Serve over rice and garnish with sliced green onions and toasted sesame seeds.

Notes

    >Chicken thighs stay more moist than breasts during long cooking >Reserve pineapple juice from can for the sauce >Add cornstarch slurry in last 20 minutes for thicker sauce >Great for meal prep - stores up to 4 days refrigerated >Freezes well for up to 3 months