Aloha, flavor lovers! Are you ready to escape to a tropical paradise without leaving your kitchen? Look no further! This Crockpot Hawaiian Chicken recipe is a sweet and savory getaway for your taste buds, featuring tender chicken, juicy pineapple, and a hint of island magic. So grab your favorite Hawaiian shirt, pour yourself a fruity drink, and let’s get this luau started! 😉
How to Make Hawaiian Chicken in the Slow Cooker
You’ll need just a few simple ingredients to get this party started. Grab 2 pounds of boneless, skinless chicken breasts (or thighs), cut them into 1 ½ inch cubes, and add them to your slow cooker. Next, pour in a 20-ounce can of pineapple chunks with juice, 1 ¼ cups of sweet and sour sauce, 1 medium red bell pepper, and ½ large yellow onion. Stir everything together, cover the slow cooker, and let the magic begin!
Cook the mixture on low for 3 hours or until the chicken reaches 165°F. During the last 30 minutes of cooking, remove 1 cup of the liquid and whisk in 1 tablespoon of cornstarch. Return the mixture to the crockpot and finish cooking. The result? A sweet, sour, and savory sauce that’s perfectly thickened and coating every piece of chicken and vegetable. Time to Serve! Garnish with green onions and serve warm over rice! This Hawaiian-Style Slow Cooker Chicken is a true crowd-pleaser, and it’s so easy to make.
Can I use Chicken Thighs instead?
When it comes to slow cooking, chicken thighs reign supreme over breasts in the crockpot. If you don’t have chicken breasts, use thighs because they retain their moisture and tenderize beautifully, thanks to their higher fat content. This means you’ll end up with juicy, fall-apart chicken that’s infused with all the flavors of your slow cooker recipe.
Crockpot Hawaiian Chicken
Ingredients
- 2 lb Boneless skinless chicken breasts cut into 1 ½ inch cubes (chicken thighs work too)
- 1 20 oz Can pineapple chunks with the juice
- 1 ¼ cup sweet and sour sauce
- 1 medium red bell pepper cut into 1 -1 ½ inch pieces
- ½ large yellow onion cut into 1- 1 ½ inch pieces
- 1 Tablespoon cornstarch
- Green onions optional garnish
- Rice for serving
Instructions
- In the basin of your slow cooker, add the cubed chicken breast, pineapple chunks with juice, sweet and sour sauce, red bell pepper, and onion.
- Stir well to combine.
- Place the lid over the slow cooker and cook on low for 3 hours or until the chicken reaches 165°F.
- During the last 30 minutes of cooking, remove 1 cup of the liquid and whisk in the cornstarch.
- Return the mixture to the crockpot and finish cooking.
- Garnish with green onions and serve warm, over rice.
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