Description
Skip the takeout and make this Hawaiian crockpot chicken instead. One bite of this sweet and savory dish will transport you straight to the islands.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup pineapple juice
- 1 can (20oz) pineapple chunks in juice, drained (reserve juice)
- 1/2 cup low-sodium soy sauce
- 1/2 cup packed brown sugar
- 1/4 cup chicken broth
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, cut into chunks
- 1 medium onion, sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Green onions and sesame seeds for garnish (optional)
Instructions
- Trim chicken and cut into 2-inch pieces if using larger pieces.
- Place sliced onions at the bottom of a 6-quart crockpot.
- Arrange chicken pieces on top of the onion layer.
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, chicken broth, minced garlic, rice vinegar, and grated ginger.
- Pour the sauce mixture over the chicken in the crockpot.
- Add the drained pineapple chunks and bell pepper pieces over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
- About 30 minutes before serving, mix cornstarch with cold water and stir into the crockpot.
- Continue cooking for 30 minutes until sauce has thickened.
- Serve over rice and garnish with sliced green onions and sesame seeds.