Slow Cooker Chicken Hawaiian
A delicious and easy slow cooker recipe featuring tender chicken breasts cooked with pineapple chunks, bell peppers, and a tangy Hawaiian-inspired sauce. Perfect for a flavorful weeknight dinner served over rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4
Ingredients
4 boneless skinless chicken breasts
1 cup pineapple chunks in juice, drained
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 small onion, thinly sliced
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar, packed
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons chopped fresh cilantro (for garnish)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the pineapple chunks, sliced red and green bell peppers, and sliced onion on top of the chicken.
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, ground ginger, and black pepper until well combined.
Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
Cover and cook on low for 4 to 4.5 hours, or until the chicken is cooked through and tender.
Remove the chicken and vegetables from the slow cooker and place them on a serving platter, keeping warm.
In a small bowl, mix the cornstarch and water to create a slurry.
Pour the liquid from the slow cooker into a saucepan and bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Pour the thickened sauce over the chicken and vegetables.
Garnish with chopped fresh cilantro before serving.
Serve the Slow Cooker Chicken Hawaiian over steamed white rice or your preferred side.