Description

Slow Cooker Hawaiian Chicken is made with tender chicken thighs cooked in a sweet and savory sauce that is bursting with tropical flavors.

Ingredients

Scale

2 lbs chicken thighs (boneless and skinless – cut into 1–2 inch pieces, or chicken breasts)
1/3 cup low-sodium soy sauce
2 tablespoons lime juice
1/4 cup orange juice
1 tablespoon lime zest
2 tablespoons sesame oil
1 20oz can pineapple chunks (do NOT drain)
1 red bell pepper (cut into 1-inch chunks)
1 yellow bell pepper (cut into 1-inch chunks)
1 tablespoon garlic (minced)
1 tablespoon ginger (grated)
1/3 cup brown sugar
1/3 cup hoisin sauce
1 teaspoon red pepper flakes (optional)
4 tablespoons orange juice
2 tablespoons cornstarch
4 green onions sliced
Sesame seeds
Slivered almonds

Instructions

Step: Heat a large skillet over high heat and add oil. Once hot, sear the chicken pieces until browned.
Step: Place the thighs in the crockpot.
Step: Add the remaining ingredients on top.
Step: Cover the slow cooker with the lid, and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours.
Step: In the last 30 minutes of cooking, mix the cornstarch with the range juice until it is dissolved, and then add the mixture to the slow cooker. Stir, close the lid, and continue cooking for an additional 30 minutes.
Step: Serve it warm alongside white rice and vegetables on the side.

Notes

Prefer boneless chicken for ease, but bone-in chicken can be used and the meat removed after cooking. Use low heat for best flavor and texture. Include the juice from the pineapple can to tenderize the meat. Ensure chicken reaches an internal temperature of 160°F. Omit brown sugar for a less sweet taste.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 766 kcal
Sugar: 50 g
Sodium: 1273 mg
Fat: 49 g
Saturated Fat: 12 g
Unsaturated Fat: 37 g
Trans Fat: 0 g
Carbohydrates: 67 g
Fiber: 4 g
Protein: 41 g
Cholesterol: 223 mg

Keywords: Slow Cooker Hawaiian Chicken