Slow Cooker Hawaiian Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
4 servings
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Calories
766 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Hawaiian Chicken
Description
This recipe begins by searing boneless skinless chicken thighs to develop browning and flavor. The chicken is placed in a slow cooker and combined with a mixture of low-sodium soy sauce, lime and orange juice and zest, sesame oil, canned pineapple chunks with juice, diced red and yellow bell peppers, minced garlic, grated ginger, brown sugar, hoisin sauce, and optional red pepper flakes. These ingredients create a sweet, tangy, and slightly spicy Hawaiian-style sauce.
The slow cooker cooks the chicken and vegetables for several hours until tender and infused by the sauce. Near the end of cooking, a cornstarch slurry made with orange juice and cornstarch is added to thicken the sauce and enhance its glaze-like consistency. The finished dish is garnished with sliced green onions, sesame seeds, and slivered almonds, contributing fresh, crunchy, and nutty elements.
This dish serves well over white rice alongside steamed or stir-fried vegetables, making a balanced meal with both protein and produce. The leftovers reheat well and maintain the sauce’s flavor intensity.
Ingredients
Slow Cook:
- 2 lbs chicken thighs boneless and skinless - cut into 1-2 inch pieces, or chicken breasts
- 1/3 cup soy sauce low sodium
- 2 tablespoons lime juice
- 1/4 cup orange juice
- 1 tablespoon lime zest
- 2 tablespoons sesame oil
- 1 20 oz pineapple chunks do NOT drain, can
- 1 red bell pepper cut into 1-inch chunks
- 1 yellow bell pepper cut into 1-inch chunks
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 1/3 cup brown sugar
- 1/3 cup hoisin sauce
- 1 teaspoon red pepper flakes optional
Cornstarch Slurry:
- 4 tablespoons orange juice
- 2 tablespoons cornstarch
Garnish:
- 4 green onion sliced
- sesame seeds
- almonds slivered
Instructions
- Place a large skillet over high-heat and add some oil, once hot, sear the chicken pieces until browned.
- Place the thighs in the crockpot.
- Add the rest of the ingredients on top.
- Cover with the lid on the slow cooker, and cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
- During the last 30 minutes of cooking, add the cornstarch slurry. Close the lid and let it cook for 30 more minutes.
- Serve it warm over some white rice and veggies on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766kcal | 38% |
| Carbohydrates | 67g | 22% |
| Protein | 41g | 82% |
| Fat | 49g | 75% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 223mg | 74% |
| Sodium | 1273mg | 53% |
| Potassium | 973mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 50g | 100% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 128mg | 142% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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