Crockpot Hawaiian Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Crockpot Hawaiian Chicken
Description
Crockpot Hawaiian Chicken uses chicken thighs that can be seared beforehand for a golden color or added directly to the slow cooker. The chicken simmers in a flavorful sauce combining pineapple chunks and juice, brown sugar, vinegar, chopped bell pepper, onion, garlic, ginger, and ketchup. Cooking low and slow allows the chicken to become tender and absorb the sweet-savory sauce.
Near the end of cooking, a cornstarch slurry mixed with reserved pineapple juice is added to thicken the sauce, resulting in a glossy coating for the chicken. The final dish is garnished with finely sliced green onions for a delicate bite of freshness. The chicken pairs well with rice, making it a hearty main dish that balances sweet and savory flavors.
The notes mention leaving the thighs whole for simple handling; the chicken becomes tender enough to shred easily when served. This method simplifies preparation and cooking steps.
Ingredients
- 8 chicken thighs approximately 2 pounds, boneless, skinless
- 1 tbsp olive oil
- 1 oz pineapple chunks reserve 3 Tablespoons for the cornstarch mixture at the end, or tidbits; with juice; canned
- 1/4 cup brown sugar
- 1/4 cup vinegar
- 1 bell pepper coarsely diced
- 1 yellow onion coarsely diced
- 1 garlic pressed, clove
- 1/2 tsp ginger
- 1/2 cup ketchup
- 2 tbsp cornstarch
- 1/4 cup green onions finely sliced
Instructions
- Lightly season chicken with salt and pepper. Sear the chicken quickly on high heat (both sides) in a frying pan using 1 Tablespoon olive oil. Do not cook through. Then place it in the slow cooker. You can absolutely skip this step and just go straight to placing the raw chicken into the slow cooker, I just prefer to sear my chicken a bit to add that golden, grilled look!
- In a bowl, mix pineapple with juice (reserve 3 Tablespoons for later) brown sugar, vinegar, bell pepper, onion, garlic ginger, and ketchup. Pour this mixture over the chicken
- Cook on low for 7-8 hours or high for 3-4 hours. See the next step regarding the last 30 minutes of cook time.
- Mix together the reserved 3 Tablespoons of pineapple juice with the 2 Tablespoons of cornstarch. During the last 30 minutes of cook time, gently stir this into the crockpot. It will help to thicken up the sauce.
- Top with green onions (and sesame seeds if you choose) and serve over rice.
Notes
- Cooking the chicken thighs whole keeps preparation simple; slow cooking makes the meat tender enough to shred effortlessly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 241mg | 10% |
| Potassium | 396mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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