Sweet Hawaiian Crockpot Chicken (Print Version)
# Ingredients:
→ Proteins
01 -
2 pounds boneless, skinless chicken thighs
→ Fruits & Vegetables
02 -
1 cup pineapple chunks (fresh or canned)
03 -
1 medium onion, sliced
04 -
1 red bell pepper, sliced
05 -
1 green bell pepper, sliced
06 -
3 cloves garlic, minced
07 -
1 tablespoon fresh ginger, grated
08 -
Sliced green onions (for garnish)
→ Sauce & Seasonings
09 -
1/2 cup soy sauce
10 -
1/2 cup packed brown sugar
11 -
1/4 cup ketchup
12 -
1/4 cup apple cider vinegar
13 -
1 tablespoon sesame oil
14 -
Salt and pepper to taste
15 -
Sesame seeds (for garnish)
→ For Serving
16 -
Cooked rice
# Instructions:
01 -
Season chicken thighs with salt and pepper on both sides and arrange them in an even layer at the bottom of the slow cooker.
02 -
In a medium bowl, whisk together soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, grated ginger, and sesame oil until sugar is completely dissolved.
03 -
Distribute the sliced onions and bell peppers evenly over the chicken in the slow cooker.
04 -
Scatter pineapple chunks over the vegetable layer.
05 -
Pour the prepared sauce evenly over all ingredients, ensuring chicken and vegetables are well coated.
06 -
Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until chicken is tender and fully cooked through.
07 -
Serve over cooked rice, garnished with sliced green onions and sesame seeds.
# Notes:
01 -
For best results, avoid lifting the slow cooker lid during cooking as this releases heat and extends cooking time.
02 -
The sauce will naturally thicken during cooking, but if you prefer a thicker consistency, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the last 30 minutes of cooking.