Transport your taste buds to the tropics with this Hawaiian Crock-Pot Chicken recipe. Juicy chicken breasts are slow-cooked with sweet pineapple, bell peppers, and a savory-sweet sauce infused with soy and brown sugar. Easy to prepare and full of vibrant flavors, this dish is perfect for busy weeknights or lazy weekends. Serve over rice for a complete meal the whole family will enjoy.
Ingredients:
- Chicken and Vegetables:
- 4 chicken breasts (about 800g), boneless and skinless
- 1 can pineapple chunks (400g, with juice)
- 1 medium onion, sliced (about 150g)
- 1 medium red bell pepper, sliced (about 120g)
- 1 medium green bell pepper, sliced (about 120g)
- Sauce:
- ½ cup soy sauce (120ml)
- ⅓ cup brown sugar (70g)
- 2 garlic cloves, minced (about 6g)
- Optional Thickener:
- 2 tablespoons cornstarch (16g)
- 2 tablespoons water (30ml)
Instructions:
- Layer the Crock-Pot: Place the chicken breasts in the bottom of your Crock-Pot. Top with the sliced onion, red bell pepper, green bell pepper, and pineapple chunks (including the juice).
- Mix the Sauce: In a small bowl, whisk together soy sauce, brown sugar, and minced garlic.
- Slow Cook: Cover the Crock-Pot and cook on low heat for 6–7 hours or high heat for 3–4 hours, until the chicken is tender and cooked through.
- Thicken the Sauce (Optional): For a thicker sauce, remove ½ cup of the cooking liquid from the Crock-Pot about 30 minutes before serving. In a small bowl, combine cornstarch and water to form a slurry. Stir the mixture into the reserved liquid and return it to the Crock-Pot. Let it cook on high for 20–30 minutes, stirring occasionally, until the sauce reaches your desired consistency.
- Serve Over Rice or Noodles: Remove the chicken and shred or serve whole. Ladle the flavorful sauce with the vegetables over the chicken.
Conclusion:
This Hawaiian Crock-Pot Chicken combines sweet and savory flavors with a tropical twist. The slow-cooking process ensures tender, juicy chicken while the bell peppers and pineapple add bursts of vibrant color and flavor. It’s a delicious, fuss-free dish that’s sure to become a family favorite.
Hawaiian Crock-Pot Chicken
Tender chicken slow-cooked with pineapple, bellpeppers, and a sweet and savory Hawaiian-inspired sauce, perfect served overrice.
Chicken and Vegetables:
- 4 chicken breasts (about 800g, boneless and skinless)
- 1 can pineapple chunks (400g, with juice)
- 1 medium onion (sliced (about 150g))
- 1 medium red bell pepper (sliced (about 120g))
- 1 medium green bell pepper (sliced (about 120g))
Sauce:
- ½ cup soy sauce (120ml)
- ⅓ cup brown sugar (70g)
- 2 garlic cloves (minced (about 6g))
Optional Thickener:
- 2 tablespoons cornstarch (16g)
- 2 tablespoons water (30ml)
- Layer the Crock-Pot: Place the chicken breasts in the bottom of your Crock-Pot. Top with the sliced onion, red bell pepper, green bell pepper, and pineapple chunks (including the juice).
- Mix the Sauce: In a small bowl, whisk together soy sauce, brown sugar, and minced garlic.
- Slow Cook: Cover the Crock-Pot and cook on low heat for 6–7 hours or high heat for 3–4 hours, until the chicken is tender and cooked through.
- Thicken the Sauce (Optional): For a thicker sauce, remove ½ cup of the cooking liquid from the Crock-Pot about 30 minutes before serving. In a small bowl, combine cornstarch and water to form a slurry. Stir the mixture into the reserved liquid and return it to the Crock-Pot. Let it cook on high for 20–30 minutes, stirring occasionally, until the sauce reaches your desired consistency.
- Serve Over Rice or Noodles: Remove the chicken and shred or serve whole. Ladle the flavorful sauce with the vegetables over the chicken.