The Magic Behind Hawaiian Crockpot Chicken
Okay, friend, let’s talk about why you’re going to LOVE this recipe. First, it’s practically effortless. We’re talking about a “dump and forget” kind of situation. Second, it’s a crowd-pleaser. Whether you’re feeding your family, hosting a potluck, or just want some amazing leftovers, this Hawaiian Crockpot Chicken delivers. And third, that flavor! The combination of sweet pineapple, savory chicken, and those colorful bell peppers is just…chef’s kiss! It’s way easier than ordering takeout and a whole lot healthier too.
Ingredients You’ll Need
Alright, let’s gather our ingredients. Don’t worry, you probably have most of these already!
Chicken
- 1.5 – 2 lbs boneless, skinless chicken breasts or thighs (I prefer breasts for this one!)
Veggies
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (20 ounce) can pineapple chunks, undrained
Sauce
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Optional: 1/4 teaspoon red pepper flakes (for a little kick!)
Step-by-Step Instructions: Hawaiian Crockpot Perfection
Ready to get cooking? Here’s how to make this amazing dish:
Step 1: Prep the Crockpot
- Lightly grease your crockpot with cooking spray. This helps prevent sticking and makes cleanup a breeze.
Step 2: Layer the Ingredients
- Place the chicken breasts or thighs in the bottom of the crockpot.
- Sprinkle the chopped red and green bell peppers over the chicken.
- Pour the undrained pineapple chunks (juice and all!) over the peppers and chicken.
Step 3: Mix the Sauce
- In a medium bowl, whisk together the ketchup, soy sauce, brown sugar, apple cider vinegar, cornstarch, garlic powder, and ginger. If you’re feeling spicy, add those red pepper flakes!
Step 4: Pour and Cook
- Pour the sauce evenly over the chicken and vegetables in the crockpot.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork.
Step 5: Shred and Thicken (If Needed)
- Once the chicken is cooked, use two forks to shred it directly in the crockpot.
- If the sauce seems a little thin, you can thicken it. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
- Pour the slurry into the crockpot, stir well, and cook on high for another 15-30 minutes, or until the sauce has thickened to your liking. Keep an eye on it, stirring occasionally!
Step 6: Serve and Enjoy!
- Serve your Hawaiian Crockpot Chicken over rice (white or brown both work great!), quinoa, or even cauliflower rice for a low-carb option.
- Garnish with chopped green onions or sesame seeds for a little extra flair.
Pro Tips for the BEST Hawaiian Crockpot Chicken
Okay, now for some insider tips to take your Hawaiian Crockpot Chicken from good to AMAZING:
- Don’t Overcook: Chicken breasts can dry out if overcooked. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). If using thighs, they are more forgiving and stay juicy even with longer cooking times.
- Customize Your Veggies: Feel free to add other veggies you love! Diced onions, sliced mushrooms, or even some broccoli florets would be delicious.
- Sweetness Level: Adjust the amount of brown sugar to your taste. If you prefer a less sweet sauce, start with 2 tablespoons and add more as needed.
- Spice It Up: If you like a little heat, don’t be afraid to add more red pepper flakes or a dash of hot sauce to the sauce.
- Make it Ahead: You can prep all the ingredients the night before and store them in the crockpot in the refrigerator. In the morning, just plug it in and let it cook!
- Leftovers: This chicken is fantastic leftover! Store it in an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions That Will Wow!
Want to really impress your family and friends? Here are some creative serving ideas:
- Hawaiian Chicken Bowls: Layer rice, Hawaiian Crockpot Chicken, chopped avocado, a sprinkle of macadamia nuts, and a drizzle of sriracha mayo for a complete and satisfying meal.
- Hawaiian Chicken Lettuce Wraps: Use large lettuce leaves (like butter lettuce or romaine) as wraps. Fill them with the chicken mixture and top with chopped peanuts and a squeeze of lime juice.
- Hawaiian Chicken Sliders: Serve the chicken on Hawaiian rolls with a scoop of coleslaw for a fun and flavorful party appetizer.
- Hawaiian Chicken Pizza: Use the chicken as a topping on homemade or store-bought pizza dough. Add some red onion, mozzarella cheese, and a sprinkle of parmesan for a unique twist.
Variations to Keep Things Interesting
Feeling adventurous? Try these variations to customize your Hawaiian Crockpot Chicken:
- Pineapple Salsa Chicken: Add a can of drained black beans and a can of drained corn to the crockpot for a southwestern-inspired twist. Top with your favorite salsa and a dollop of sour cream.
- Creamy Hawaiian Chicken: Stir in 1/2 cup of heavy cream or coconut milk during the last 30 minutes of cooking for a richer, creamier sauce.
- Spicy Mango Hawaiian Chicken: Replace the pineapple with diced mango and add a diced jalapeno pepper to the crockpot for a sweet and spicy flavor combination.
More Delicious Crockpot Chicken Recipes to Explore
If you’re as obsessed with crockpot chicken as I am (and who isn’t?!), you HAVE to try these other amazing recipes!
- Looking for a zesty kick? Try this Pot Cilantro Lime Chicken.
- Craving something sweet and savory? You’ll adore this Caramelized Brown Sugar Pineapple Chicken.
- For a comforting and creamy meal, check out Creamy Garlic Parmesan Crockpot Chicken & Potatoes.
- Want something with a bit of a kick? Crock Pot Bourbon Chicken is where it’s at!
- Another take on a classic? The Crockpot Garlic Parmesan Chicken Potatoes is a must-try.
- And for a truly effortless meal, you can’t beat Crockpot Honey Garlic Chicken.
Final Thoughts: Your Ticket to Easy, Delicious Dinners
So there you have it, friend! My go-to recipe for Hawaiian Crockpot Chicken. It’s easy, flavorful, and totally customizable. I truly believe this is one of those recipes that will become a staple in your kitchen. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs. Chicken thighs are more forgiving and tend to stay juicy even with longer cooking times.
How long should I cook the Hawaiian Crockpot Chicken?
Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork.
How can I thicken the sauce if it’s too thin?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the crockpot, stir well, and cook on high for another 15-30 minutes, or until the sauce has thickened to your liking.
What are some serving suggestions for the Hawaiian Crockpot Chicken?
You can serve it over rice, quinoa, or cauliflower rice. It’s also great in Hawaiian chicken bowls, lettuce wraps, sliders, or even on pizza.
Easy Hawaiian Crockpot Chicken
This Hawaiian Crockpot Chicken recipe offers a tropical getaway in your kitchen with juicy, tender chicken infused with pineapple and bell pepper flavors. It’s an effortless “dump and forget” recipe that is a crowd-pleaser, perfect for family dinners or potlucks.
Equipment
- crockpot
- Slow cooker
- Medium bowl
- Whisk
- Small bowl
- Fork
Ingredients
- 1.5 – 2 lbs boneless, skinless chicken breasts or thighs
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ cup ketchup
- ¼ cup soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
- Cooked rice, quinoa, or cauliflower rice for serving
- Chopped green onions or sesame seeds for garnish optional
Instructions
- Lightly grease your crockpot with cooking spray.
- Place the chicken breasts or thighs in the bottom of the crockpot.
- Sprinkle the chopped red and green bell peppers over the chicken.
- Pour the undrained pineapple chunks (juice and all!) over the peppers and chicken.
- In a medium bowl, whisk together the ketchup, soy sauce, brown sugar, apple cider vinegar, cornstarch, garlic powder, and ginger. Add red pepper flakes if desired.
- Pour the sauce evenly over the chicken and vegetables in the crockpot.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork.
- Once the chicken is cooked, use two forks to shred it directly in the crockpot.
- If the sauce seems a little thin, thicken it. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
- Pour the slurry into the crockpot, stir well, and cook on high for another 15-30 minutes, or until the sauce has thickened to your liking. Keep an eye on it, stirring occasionally!
- Serve over rice, quinoa, or cauliflower rice.
- Garnish with chopped green onions or sesame seeds if desired.
Notes
Chicken breasts can dry out if overcooked; use a meat thermometer. Customize your veggies with diced onions, sliced mushrooms, or broccoli. Adjust brown sugar to taste. For extra spice, add more red pepper flakes or hot sauce. Prep ingredients the night before and store in the crockpot in the refrigerator. Leftovers can be stored in the refrigerator for 3-4 days. Try variations like Pineapple Salsa Chicken, Creamy Hawaiian Chicken, or Spicy Mango Hawaiian Chicken. Serving suggestions include Hawaiian Chicken Bowls, Lettuce Wraps, Sliders, or Pizza.
