Crockpot Hawaiian Chicken (Printable Version)
Slow-cooked chicken thighs with pineapple, bell peppers, garlic, and a sweet-savory sauce for a tropical meal.
# What You'll Need:
→ Poultry and Vegetables
01 -
2 lb boneless skinless chicken thighs
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 red bell peppers, sliced and deseeded
05 -
1/2 cup yellow onion, diced
06 -
2 cups fresh pineapple, small cubes
07 -
3 garlic cloves, minced
08 -
1/2 tsp fresh ginger, grated
→ Sauce
09 -
1/4 cup coconut sugar (brown sugar as substitute)
10 -
3 tbsp soy sauce (tamari or coconut aminos as substitute)
11 -
2 tbsp honey
12 -
2 tbsp arrowroot starch (cornstarch as substitute)
13 -
2 tbsp water
→ Garnish
14 -
2 tbsp green onions, chopped
# Step-by-Step Guide:
01 -
Spray the crockpot interior with nonstick spray. Season chicken thighs with salt and pepper, then place evenly on the bottom of the crockpot.
02 -
Layer sliced red bell peppers, diced onion, cubed pineapple, minced garlic, grated ginger, and coconut sugar evenly over the chicken.
03 -
Whisk together soy sauce and honey until blended. Pour evenly over chicken and vegetables in the crockpot.
04 -
Cover and cook on LOW for 4 to 5 hours until chicken is tender and flavors meld.
05 -
Whisk arrowroot starch with water to make a slurry. Stir into crockpot contents, cook on LOW for an additional 30 to 40 minutes until sauce thickens.
06 -
Serve over cooked rice or steamed vegetables. Sprinkle chopped green onions on top before serving.
# Additional Notes:
01 -
For best results, use fresh ingredients and avoid lifting lid during cooking to preserve heat and moisture.