Crockpot Hawaiian Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs 30 mins
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Total Time
6 hrs 40 mins
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Servings
6
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Calories
314 kcal
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Course
Main Course
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Cuisine
American
Crockpot Hawaiian Chicken
Description
This recipe uses diced chicken thighs placed in a crockpot with canned pineapple chunks (including juice). A sauce made from lime juice, minced garlic, orange juice, hoisin sauce, soy sauce, ground ginger, salt, and black pepper is whisked and poured over the chicken and pineapple. The mixture is slow-cooked on low for 6-8 hours or high for 3-4 hours until the chicken is cooked and tender.
Bell peppers are added near the end along with a slurry of cold water and cornstarch to thicken the sauce, and the crockpot continues to cook until the peppers soften and the sauce thickens. The dish is topped with sesame seeds before serving.
Crockpot Hawaiian Chicken can be served on its own or over rice to soak up the flavorful sauce. The slow cooking melds the savory, sweet, and tangy flavors, making the chicken moist and infused with the pineapple and sauce. Leftovers keep well in the refrigerator for up to five days.
Ingredients
- 2 lbs chicken thigh diced into 1 inch pieces, boneless, skinless
- 1 can pineapple chunks 20 oz can, not drained
- 1 lime Juiced
- 1 Tbsp garlic minced
- 1/2 cup orange juice
- 1/4 cup hoisin sauce
- 1/3 cup soy sauce
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 tsp black pepper
- 1 red bell pepper Diced
- 1 yellow bell pepper Diced
- 2 Tbsp cornstarch
- 1/4 cup water cold
- 1 Tbsp sesame seeds
Instructions
- Place the diced chicken thighs and the pineapple chunks in a crock pot.
- In a medium size bowl, whisk together the lime juice, minced garlic, orange juice, hoisin sauce, soy sauce, ground ginger, salt and pepper. Pour this mixture over the other ingredients in the crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- In a small bowl, whisk together the cold water and cornstarch, Stir this mixture and the bell peppers into the crock pot. Cover and cook on high for 20-40 minutes until the peppers are tender and the sauce has thickened.
- Top with the sesame seeds and enjoy!
Notes
- This dish is delicious served hot over rice to absorb the flavorful sauce.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 1238mg | 52% |
| Potassium | 684mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 794IU | 16% |
| Vitamin C | 85mg | 94% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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