Description
- Hawaiian chicken crockpot made with tender chicken thighs, pineapple, honey, and soy sauce. This sweet and savory slow cooker dinner creates a thick glossy glaze perfect over rice.
Ingredients
Scale
- 2 lb boneless, skinless chicken thighs Salt and black pepper to taste
- 2 red bell peppers, sliced
- 1/2 cup yellow onion, diced
- 2 cups fresh pineapple chunks
- 3 garlic cloves, minced
- 1/2 teaspoon fresh grated ginger
- 1/4 cup coconut sugar or brown sugar
- 3 tablespoons soy sauce (or tamari)
- 2 tablespoons honey
- 2 tablespoons arrowroot or cornstarch
- 2 tablespoons water
- 2 tablespoons green onions, chopped
Instructions
- Spray crockpot with nonstick cooking spray.
- Season chicken thighs with salt and pepper and place in bottom of slow cooker.
- Layer bell peppers, onion, pineapple, garlic, ginger, and sugar over chicken.
- Whisk soy sauce and honey together and pour evenly over ingredients.
- Cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3 hours.
- Mix arrowroot or cornstarch with water to create slurry.
- Stir slurry into crockpot and cook 30 to 40 minutes until sauce thickens.
- Garnish with green onions and serve over rice.
Notes
- Drain canned pineapple thoroughly if using.
- Chicken breasts may be substituted but reduce cook time slightly.
- Store leftovers up to 4 days refrigerated.
- Freeze up to 3 months in airtight container.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 18g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 135mg