Crockpot Hawaiian Chicken Recipe

4.65 from 56 votes

Crockpot Hawaiian chicken with pineapple, bell peppers, and a sweet and savory sauce. An easy weeknight dinner recipe full of flavor!

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: asian

Servings:

Calories: 420kcal

Add the pineapple, soy sauce, rice vinegar, ketchup, onion, brown sugar, garlic, and ground ginger to the slow cooker. Whisk to combine.
20 ounces pineapple chunks, ¼ cup low-sodium soy sauce, ¼ cup rice vinegar, ¼ cup ketchup, ¼ cup finely chopped onion, 1 tablespoon brown sugar, 2 cloves garlic, ½ teaspoon ground ginger
Add the chicken and bell peppers and give everything a good stir.
2 pounds boneless, skinless chicken breasts, 2 bell peppers
Cover and cook on HIGH for 3-4 hours; or on LOW for 4-6 hours.
During the last 20-30 minutes of cooking, combine the cornstarch with 2 tablespoons of the cooking liquid.
2 tablespoons cornstarch
Pour the mixture into the slow cooker, and continue cooking for 10-15 minutes until the liquid has thickened.
Serve with rice. Sprinkle chopped green onions and sesame seeds on top.
chopped green onions, sesame seeds, cooked white rice

*Use a can of pineapple chunks with juice, and be sure to add the juice to the Crockpot.

**If you're gluten-free, use an equal amount of tamari or coconut aminos in place of the soy sauce.

***White wine vinegar can be used as a substitute.

****Boneless thighs can be used instead.

Tips:

I like to serve this dish with plain white rice and garnish with chopped green onions.
Nutritional information does not include rice or optional garnishes.

Storage: Store crockpot Hawaiian chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.