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sweet hawaiian crockpot chicken recipe
- Total Time: 390 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This sweet Hawaiian crockpot chicken recipe offers a hassle-free, comforting family meal with the aroma of sweet pineapple and savory spices slow-cooking all day. It’s perfect for busy parents craving flavorful food without the fuss, ensuring clean plates and happy smiles.
Ingredients
- 2.5 lbs boneless, skinless chicken thighs, cut into 2 inch pieces
- 1 medium fresh pineapple, cored and sliced into 0.4 inch thick rings
- 1 large red bell pepper, deseeded and cut into 1 inch pieces
- 1 large green bell pepper, deseeded and cut into 1 inch pieces
- 1 medium sweet onion, cut into 1 inch pieces
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 0.5 cup low-sodium soy sauce
- 0.33 cup light brown sugar, packed
- 0.25 cup rice vinegar
- 0.25 cup ketchup
- 1 tablespoon toasted sesame oil
- 1 teaspoon five-spice powder
- 0.25 cup cornstarch, divided
- 1 tablespoon vegetable oil
- 0.5 cup fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
Instructions
- Prepare Glaze and Vegetables: In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, ketchup, toasted sesame oil, five-spice powder, minced garlic, and grated ginger until well combined for your primary glaze. Cut chicken thighs into 2 inch pieces, and both red and green bell peppers, along with the sweet onion, into 1 inch pieces.
- Combine Ingredients in Slow Cooker: Place the cut chicken thighs, bell pepper pieces, and onion pieces into a 6-quart (5.7 L) slow cooker. Pour about two-thirds of the prepared glaze over the chicken and vegetables, stirring gently to coat everything evenly.
- Slow Cook Chicken: Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the chicken is very tender and easily shreddable.
- Char Pineapple: Approximately 30 minutes before the end of the cooking time, heat 1 tablespoon of vegetable oil in a large cast-iron skillet or grill pan over medium-high heat. Add the fresh pineapple rings in a single layer and cook for 2-3 minutes per side until distinct char marks appear and the pineapple is slightly caramelized.
- Thicken Sauce and Finish Dish: Once the chicken is cooked, remove the pieces and shred them into bite-sized pieces with two forks, then return the shredded chicken to the slow cooker, stirring it into the sauce and vegetables. In a small bowl, whisk the remaining one-third of the glaze with 2 tablespoons of the cornstarch until a smooth slurry forms; pour this into the slow cooker, stirring constantly to incorporate it thoroughly into the sauce. Increase the slow cooker to HIGH and cook for an additional 15-20 minutes, or until the sauce has thickened to a glossy consistency.
- Serve: Stir in the charred pineapple rings, then serve the sticky glazed sweet Hawaiian crockpot chicken over fluffy jasmine rice, garnished with fresh chopped cilantro.
Notes
To prevent dry chicken, always ensure you don’t overcook it; cooking on the low setting usually helps keep chicken moist and tender. If reheating, add a splash of broth. For a soy-free option, use coconut aminos instead of soy sauce. For a lower-carb version, use granular erythritol for brown sugar and serve over cauliflower rice. Add carrots, snap peas, or broccoli florets during the last hour of cooking for extra veggies. If the sauce is too thin, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, stir it into the sauce, and cook on high for another 15-20 minutes.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 450 calories
- Sugar: 30 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg