Sweet Hawaiian Crockpot Chicken

Craving a taste of the tropics without leaving your kitchen? This Sweet Hawaiian Crockpot Chicken is your answer! Tender chicken and vibrant bell peppers swim in a luscious, sticky-sweet, and tangy pineapple brown sugar sauce, all made effortlessly in your slow cooker. Serve it over fluffy rice for an easy, crowd-pleasing dinner any night of the week.

Forget complicated cooking! Get ready for a delicious “dump and go” meal that fills your home with irresistible tropical aromas.

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Why You’ll Love This Recipe

This isn’t just another chicken dinner; it’s a busy weeknight lifesaver and a flavor sensation! Here’s why this Sweet Hawaiian Crockpot Chicken will become a family favorite:

• Effortless Ease: It’s a true “set it and forget it” recipe. Simply combine the ingredients in your slow cooker and let it work its magic while you go about your day.
• Tropical Flavor Explosion: The perfect balance of sweet pineapple, tangy soy sauce, and rich brown sugar creates a glaze that’s absolutely addictive. It’s sunshine in a bowl!
• Tender, Juicy Chicken: Slow cooking ensures the chicken stays incredibly moist and tender, soaking up all that delicious sauce.
• Pantry Staple Ingredients: You likely have most of the items in your pantry already, making this a convenient and budget-friendly option.
• Kid-Friendly: The sweet and savory profile is a hit with picky eaters, making dinner time a breeze.
• Minimal Cleanup: Cooking everything in one pot means less washing up later – hooray!

Ingredients

Gather these simple ingredients for your tropical escape:

• 2 lbs boneless, skinless chicken thighs or chicken breast tenderloins, cut into bite-sized chunks
• 1 cup pineapple juice (from a can or carton)
• ½ cup packed light brown sugar
• ⅓ cup low-sodium soy sauce
• 2 tbsp cornstarch (for thickening)
• 2 bell peppers (any color – red, yellow, orange, green work well), seeded and chopped
• Optional: 1 onion, diced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated

Yields: 4-6 servings Prep time: 10 minutes Cook time: 6-8 hours on LOW or 3-4 hours on HIGH

Step-by-Step Instructions

Making this delicious dish couldn’t be easier!

1. Prepare Ingredients: Cut your chicken into uniform bite-sized pieces. Chop the bell peppers and onion (if using). Mince the garlic and grate the ginger (if using).
2. Add to Slow Cooker: Place the chicken pieces and chopped bell peppers (and onion, if using) into the bottom of your slow cooker.
3. Whisk the Sauce: In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger until the sugar is mostly dissolved.
4. Pour Over: Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
5. Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C).
6. Thicken the Sauce (Optional but Recommended): If you prefer a thicker glaze, create a cornstarch slurry. In a small bowl, whisk together the 2 tbsp cornstarch with 3-4 tbsp of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for another 15-30 minutes, or until the sauce has thickened into a glossy glaze.
7. Rest and Serve: Let the chicken rest in the sauce for a few minutes before serving. This allows the flavors to meld beautifully.

You Must Know

• Always cook chicken to an internal temperature of 165°F (74°C) for food safety. Use a meat thermometer to check the thickest part.
• Slow cookers vary. Your cook time may be slightly shorter or longer. Check for doneness towards the end of the suggested time range.
• Adding the cornstarch slurry at the end is key to achieving that delicious, sticky glaze. Don’t skip this step if you want a thicker sauce!

Make Ahead and Storage

This recipe is fantastic for meal prep and leftovers!

• Make Ahead: You can whisk the sauce ingredients together up to 2 days in advance and store it in an airtight container in the refrigerator. You can also chop the vegetables ahead of time.
• Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
• Freezing: This dish freezes beautifully. Allow the chicken and sauce to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating

• Reheating: Reheat gently in the microwave or on the stovetop over medium heat until warmed through.

Seasonal Variations

While perfect year-round, you can adapt this dish slightly:

• Summer: Serve over coconut rice and top with fresh pineapple chunks or a simple mango salsa for an extra burst of tropical freshness.
• Fall/Winter: Serve with roasted root vegetables like broccoli or sweet potatoes on the side, or alongside a comforting mac and cheese.

Serving Suggestions

Elevate your Sweet Hawaiian Crockpot Chicken with these tasty pairings:

• Fluffy steamed white, brown, jasmine, or basmati rice.
• Quinoa or cauliflower rice for a lighter option.
• Steamed or roasted broccoli, green beans, or snap peas.
• A simple side salad with a light vinaigrette.
• Hawaiian Macaroni Salad (for an authentic plate lunch experience!).
• Garnish with sesame seeds, sliced green onions, or fresh cilantro.

No-Bake Alternative (Stovetop Method)

Don’t have a slow cooker or prefer a faster method? Make a similar dish on the stovetop!

1. Cut chicken into smaller, uniform pieces (about 1-inch).
2. Heat 1-2 tbsp oil in a large skillet or Dutch oven over medium-high heat.
3. Add chicken and cook until browned on all sides.
4. Add the chopped bell peppers and onion (if using) and cook for 5-7 minutes until slightly softened.
5. Whisk together the pineapple juice, brown sugar, soy sauce, garlic, and ginger. Pour into the skillet.
6. Bring to a simmer, then reduce heat, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through.
7. Whisk cornstarch with cold water to make a slurry. Stir into the simmering sauce and cook, stirring constantly, until thickened to a glaze consistency.

Pro Tips

• Chicken Thighs vs. Breasts: While breasts work, thighs are more forgiving and tend to stay juicier during the long cooking time.
• Customize Sweetness/Tanginess: Adjust the amount of brown sugar or soy sauce to suit your preference. Add a splash of rice vinegar for extra tang.
• Add Heat: Want a little kick? Add a pinch of red pepper flakes or a drizzle of Sriracha to the sauce.
• Don’t Overfill: Ensure your slow cooker is no more than two-thirds full for optimal cooking.
• Use Fresh Pineapple: While canned juice is easy, adding chunks of fresh or frozen pineapple along with the sauce can add extra flavor and texture.

Frequently Asked Questions

Q: Can I use frozen chicken? A: While technically possible, it’s generally not recommended for safety reasons in slow cookers as the meat spends too long in the “danger zone” temperature range. For best results and safety, use thawed chicken.

Q: Is this recipe gluten-free? A: As written, no, due to the soy sauce. You can easily make it gluten-free by substituting tamari or a certified gluten-free soy sauce blend.

Q: Can I add other vegetables? A: Absolutely! Diced carrots, snap peas, or broccoli florets can be added along with the peppers. Keep in mind harder vegetables might need to cook longer.

Q: Why is my sauce thin? A: You likely need to add the cornstarch slurry and let it simmer for the recommended time. Ensure your cornstarch is fresh and you’ve mixed it thoroughly with cold water before adding.

Q: How can I make the sauce thicker without cornstarch? A: You could reduce the sauce on the stovetop after removing the chicken, simmering it uncovered until it thickens. This takes more time and isn’t done in the slow cooker itself.

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This Sweet Hawaiian Crockpot Chicken is proof that amazing flavor doesn’t require hours in the kitchen. Give it a try tonight and bring a little bit of paradise to your dinner table!

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