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.