Crockpot Hawaiian Chicken
Servings 4
Calories
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.
Notes
Store leftovers in the fridge for 2-3 days. You can use any color pepper you like, green bell pepper would be amazing! You can also save time and a frozen pepper and onion mix.You can also use crushed pineapple or pineapple tidbits.
If you want to get fancy you can halve a pineapple and scoop out the middle and serve this inside the pineapple halves.