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Healthy Hawaiian Crockpot Chicken

A delightful dish combining tender chicken with Hawaiian-inspired flavors like pineapple, ginger, and soy sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs Can substitute with chicken breasts.
  • 1 can pineapple chunks in juice, drained (reserve juice)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey or maple syrup
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 piece bell pepper, sliced (red or yellow for color)
  • 1 piece onion, sliced
  • Salt and pepper to taste
  • Cooked rice for serving (optional)
  • Chopped green onions and sesame seeds for garnish (optional)

Method
 

Preparation
  1. Spray your slow cooker with cooking spray to prevent sticking.
  2. In a small bowl, mix the reserved pineapple juice, soy sauce, honey or maple syrup, ginger, and garlic until well combined.
  3. Place the chicken thighs at the bottom of the slow cooker, seasoning with a pinch of salt and pepper.
  4. Layer the sliced onions and bell peppers over the chicken, then top with the pineapple chunks.
  5. Pour the prepared sauce over the chicken and vegetables, making sure everything is well coated.
Cooking
  1. Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is tender and easily shredded with a fork.
Serving
  1. Once cooked, serve the chicken over cooked rice, drizzle with extra sauce from the slow cooker, and top with green onions and sesame seeds.

Notes

Substitutions for chicken legs and timing tips; avoid overcrowding the slow cooker. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.