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This Sweet Hawaiian Crockpot Chicken is the perfect balance of savory and sweet, combining tender chicken thighs with vibrant pineapple, soy sauce, honey, and ginger. It’s a simple, set-it-and-forget-it recipe that results in a comforting, flavorful meal your family will request over and over again.
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Cuisine: American
Prep Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours and 10 minutes
Servings: 4 servings
Why You’ll Love Making It
- Effortless Cooking: With only 10 minutes of prep, the crockpot does all the hard work for you, making it perfect for busy weekdays.
- Family-Friendly: The sweet and savory flavors are sure to please even picky eaters.
- Healthy and Versatile: Made with wholesome ingredients and customizable to your dietary needs, this dish pairs well with rice, quinoa, or even cauliflower rice.
- Meal Prep-Friendly: Leftovers taste even better the next day, making it ideal for meal prepping.
Ingredients
- 1 ¼ pounds boneless, skinless chicken thighs: Cut into bite-sized pieces for even cooking. Chicken thighs stay juicy and tender, but chicken breasts can also be used if preferred.
- ⅓ cup low-sodium soy sauce: Provides a savory, umami flavor. Using low-sodium helps control the saltiness of the dish.
- 1 tablespoon tomato paste: Adds a hint of richness and depth to the sauce.
- 1 tablespoon Worcestershire sauce: Enhances the umami flavors while adding a subtle tanginess.
- 1 teaspoon garlic powder: A simple way to infuse the dish with garlic flavor.
- 2 tablespoons honey: Balances the savory ingredients with a touch of sweetness.
- ½ teaspoon ground ginger: Brings a warm, aromatic note that pairs beautifully with the pineapple.
- ¼ teaspoon red pepper flakes: Adds just a hint of heat; adjust to taste.
- 1 red bell pepper, diced: Adds a pop of color and crunch to the dish.
- 1 (20-ounce) can pineapple chunks with juices: The star ingredient! Adds sweetness and tropical flair to the dish.
- ¼ cup chicken broth: Helps create the sauce; can be substituted with water if needed.
- 2 teaspoons cornstarch: Thickens the sauce to coat the chicken and peppers beautifully.
- Sliced green onions: For garnish and a fresh burst of flavor.
Instructions
- Prepare the sauce: In a medium mixing bowl, whisk together the soy sauce, tomato paste, Worcestershire sauce, garlic powder, honey, ground ginger, and red pepper flakes until smooth and well combined. This flavorful base will infuse the dish with its signature sweet and savory taste.
- Assemble the slow cooker: Place the chicken thigh pieces and diced red bell pepper in the bottom of your crockpot. Pour the prepared sauce over the chicken and peppers, ensuring they are evenly coated.
- Add the pineapple: Drain the canned pineapple chunks, reserving the juice. Add the pineapple chunks to the crockpot and gently stir to distribute them throughout the mixture.
- Thicken the sauce: In a separate small bowl, whisk together the reserved pineapple juice, chicken broth, and cornstarch until no lumps remain. Pour this mixture into the crockpot and stir until everything is evenly combined.
- Cook to perfection: Cover the crockpot with the lid and cook on low for 5-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
- Taste and adjust: About 15 minutes before serving, taste the sauce. If desired, add more honey for sweetness or a pinch of red pepper flakes for heat.
- Serve and enjoy: Garnish with sliced green onions and serve the Sweet Hawaiian Crockpot Chicken over fluffy white rice, quinoa, or cauliflower rice. Enjoy the tropical flavors in every bite!
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used as a substitute for thighs. However, chicken thighs tend to remain juicier and more tender during slow cooking. If using breasts, monitor the cooking time closely to avoid overcooking.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of water or chicken broth to loosen the sauce if needed.
