Sweet Hawaiian Crockpot Chicken
You'll love the tropical flavors in this sweet Hawaiian Crockpot chicken recipe. This dish is easy to make and guaranteed to please.
Servings (Adjustable):
Calories: 237kcal
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Ingredients
- ½ pound boneless skinless chicken breasts cubed
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon tomato paste
- 1 teaspoon Worcestershire sauce I use a homemade gluten-free one
- ¼ teaspoon garlic powder
- 1 teaspoon brown sugar adjust to taste
- Black pepper to taste
- 1 red bell pepper diced
- 8 ounces small can of pineapple chunks with juices
- Scallions for garnish (optional)
- Rice for serving (optional)
Instructions
- Add the soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar black pepper to the slow cooker and mix together.
- Add the diced chicken breasts, red bell pepper and a can of pineapple chunks (including the juice) into the slow cooker.
- Gently stir the ingredients in the slow cooker, ensuring the chicken and bell peppers are evenly coated in the marinade.
- Set your slow cooker to low and cover it with the lid. Cook for 4-6 hours. You can also cook on high for 2-3 hours.
- About 30 minutes before serving, taste the sauce and adjust the seasoning if necessary. You can add more soy sauce or brown sugar if desired.
- Optionally, garnish with sliced scallions and serve over rice.
Notes
You can include some red pepper flakes or diced jalapeños to spice up the dish.
Be careful with the soy sauce as it can be salty; taste and adjust gradually.
Keep an eye on the slow cooker, especially if you're cooking on high, to prevent overcooking and drying out the chicken.
Use a cornstarch slurry for a thicker sauce. Mix 1 tablespoon of cornstarch into 1 to 2 tablespoons cold water. Stir into the hot sauce near the end of cooking. Cover and cook on high for 15 to 30 minutes, until thickened.
Use boneless, skinless thighs instead of breast meat. They tend to stay juicier than breasts during slow cooking. Avoid cooking either cut longer than needed.
Mix in rice vinegar to add tang. I like to use 1 teaspoon, with more to taste after cooking. The vinegar will balance the pineapple and brown sugar. Taste and adjust the sweetness or tang before serving by adding a little more brown sugar or vinegar.
Nutrition
Calories: 237kcal | Carbohydrates: 26g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1204mg | Potassium: 785mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2002IU | Vitamin C: 89mg | Calcium: 38mg | Iron: 2mg
Equipment
