Q: Can I use chicken breasts instead of thighs?

A: Yes, but thighs stay juicier. If using breasts, reduce cook time by 1 hour.

Q: How long does this last in the fridge?

A: Up to 4 days in an airtight container.

Q: Can I freeze leftovers?

A: Absolutely! Freeze for up to 3 months

Hawaiian Crockpot Chicken: A Sweet & Savory Slow-Cooked Delight

Ingredients

— The Main Ingredients —

2 lbs (900g) boneless, skinless chicken thighs (or breasts)

1 can (20 oz) pineapple chunks, undrained (you need the juice!)

1 large red bell pepper, chopped into 1-inch chunks

1 large green bell pepper, chopped into 1-inch chunks

1 medium onion, chopped

— The Sauce —

½ cup soy sauce (low sodium recommended)

½ cup brown sugar, packed

2 cloves garlic, minced

1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)

— To Thicken (The Slurry) —

2 tablespoons cornstarch

2 tablespoons cold water

— Garnish —

Green onions, sliced

Sesame seeds

Instructions

1. **Layer Ingredients:** Place the chicken thighs at the bottom of the slow cooker. Scatter the chopped onion, red bell pepper, and green bell pepper over the chicken.

2. **Add Pineapple:** Pour the entire can of pineapple chunks (including all the juice) over the chicken and vegetables.

3. **Make Sauce:** In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, and ginger until the sugar is mostly dissolved. Pour this mixture evenly over everything in the crockpot.

4. **Cook:** Cover and cook on **LOW for 6–7 hours** or **HIGH for 3–4 hours**. The chicken should be cooked through and tender.

5. **Thicken Sauce:** About 30 minutes before serving, whisk the cornstarch and cold water together in a small cup to make a slurry. Stir this gently into the liquid in the slow cooker.

6. Replace the lid and cook on HIGH for the final 20–30 minutes until the sauce thickens into a glossy glaze.

7. **Serve:** Serve the chicken, veggies, and pineapple sauce hot over steamed white rice. Garnish with green onions and sesame seeds.

Notes

Chicken Choice: Chicken thighs are preferred for slow cooking as they stay juicy and tender. If using chicken breasts, check them earlier (at the 3-hour mark on High) to prevent them from drying out.

Vegetable Texture: If you prefer your bell peppers to have a bit of ‘crunch,’ wait to add them until the last hour of cooking.

Spice It Up: For a spicy kick to balance the sweet, add 1 teaspoon of red pepper flakes or a squirt of Sriracha to the sauce.

Storage: Leftovers store beautifully in the fridge for up to 4 days and make for excellent meal prep lunches.

Author: Anna Lovae
Prep Time: 10
Cook Time: 240
Category: Dinner
Method: Slow Cooker
Cuisine: Hawaiian / Asian Fusion