Crock-Pot Pineapple Chicken

This comforting slow-cooker pineapple chicken is perfect for busy families who want a delicious dinner without the stress! Kids and adults absolutely love the sweet and savory flavors that make this dish feel like a tropical vacation on your dinner table. The best part is you can throw everything in the crock pot and let it work its magic while you go about your day.

Recipe Details

Timing & Servings: Prep Time: 35 minutes, Additional Time: 2 hours, Total Time: 2 hours 35 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Dairy-Free, Healthy Aging, Healthy Immunity, Egg-Free

Nutrition Facts (per serving): 324 Calories, 10g Fat, 22g Carbs, 37g Protein

Ingredients You’ll Need

Boneless, skinless chicken thighs: You’ll need 1½ pounds, which is perfect for feeding your family. I love using thighs because they stay so tender and juicy in the slow cooker!

Low-sodium chicken broth: One cup gives us that savory base. The low-sodium version lets you control the saltiness just right.

Low-sodium soy sauce: Just ¼ cup adds that amazing umami flavor. This is what makes the sauce so rich and delicious!

Cornstarch: 4 teaspoons help thicken our sauce perfectly. It creates that glossy, restaurant-style coating we all love.

Toasted sesame oil: 2 teaspoons bring such a wonderful nutty flavor. A little goes a long way with this magical ingredient!

Fresh garlic: 3 large cloves minced up will fill your kitchen with the most amazing smell. Fresh garlic makes such a difference here!

Fresh ginger: 1 tablespoon minced gives us that warm, spicy kick. Look for ginger that’s firm and smooth at the store.

Crushed red pepper: Just ½ teaspoon adds a gentle heat. You can use more or less depending on your family’s taste!

Fresh pineapple: 2 cups cubed brings the tropical sweetness. Buy the pre-cut kind to save yourself time and effort!

Red bell pepper: One large pepper cut into 1-inch pieces adds beautiful color and crunch. Any color bell pepper works great!

Onion: One medium onion cut into 1-inch pieces gives us that perfect savory base. Yellow or white onions both work wonderfully.

Scallions: Sliced for garnish adds a fresh, bright finish. These make the dish look so pretty and professional!

How to Make Crock-Pot Pineapple Chicken

Step 1: Coat your 5- or 6-quart slow cooker with cooking spray. Place the chicken thighs in one layer at the bottom. This helps them cook evenly and prevents sticking.

Step 2: Grab a measuring cup and whisk together the broth, soy sauce, and cornstarch until smooth. Add the sesame oil, minced garlic, ginger, and crushed red pepper. Stir everything together until well combined.

Step 3: Pour this amazing sauce mixture right over the chicken. Then scatter the pineapple chunks, bell pepper pieces, and onion over the top. Cover and cook on Low for 4½ hours or High for 2 hours.

Step 4: Remove the chicken and vegetables to a bowl using a slotted spoon. Transfer all that delicious cooking liquid to a medium saucepan. Bring it to a boil over medium-high heat.

Step 5: Cook the sauce, stirring occasionally, until it reduces to about 1 cup. This takes about 10 minutes and makes the flavors so much more concentrated!

Step 6: Coarsely shred the chicken using two forks. Place the chicken and vegetables in a serving bowl. Add the reduced sauce and stir to combine. Garnish with sliced scallions if you want that extra pop of color!

Easy and Quick Crock-Pot Pineapple Chicken Version

Want to make this even simpler? You can skip the sauce reduction step entirely! Just shred the chicken right in the slow cooker and mix everything together. It won’t be quite as thick, but it’s still absolutely delicious and saves you 15 minutes of work.

Serving Ideas

This makes a complete meal that everyone will love! Serve it over fluffy brown rice or steamed jasmine rice to soak up all that incredible sauce. You can also try it with quinoa or cauliflower rice for a lighter option.

Storage

Store leftovers in the fridge for up to 4 days in an airtight container. To reheat, just pop it in the microwave for 1-2 minutes or warm it gently on the stove over medium heat. It tastes just as good the next day!

Substitutions

No chicken thighs? Chicken breasts work too, but reduce the cooking time to 3-4 hours on low. You can swap the fresh pineapple for canned chunks – just drain them first. If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead.

Pro Tips

• Don’t skip the sauce reduction: Those extra 10 minutes make the sauce so much richer and more flavorful!
• Cut vegetables evenly: 1-inch pieces ensure everything cooks at the same rate and looks beautiful.
• Use kitchen shears: They make shredding the tender chicken so much easier than forks.
• Taste and adjust: Add a pinch more crushed red pepper or a squeeze of lime juice to make it your own!

FAQs

Can I use chicken breasts instead of thighs?

You bet! Chicken breasts work perfectly fine, but they cook a bit faster. Reduce your cooking time to 3-4 hours on low or 1.5-2 hours on high. Just keep an eye on them so they don’t get dry.

Can I make this ahead of time?

Sure! You can prep all the ingredients the night before and store them in the fridge. In the morning, just dump everything in the slow cooker and you’re good to go. It’s perfect for busy weekdays!

Is this recipe spicy?

Not really! The ½ teaspoon of crushed red pepper gives it just a tiny kick, but it’s very mild. Kids usually love it just as it is, but you can always leave out the red pepper if you’re worried about heat.

Can I freeze the leftovers?

Absolutely! This freezes beautifully for up to 3 months. Just thaw it overnight in the fridge and reheat gently on the stove or in the microwave. The flavors actually get even better after freezing!

I hope your family loves this tropical twist on dinner as much as mine does! Let me know how it turns out for you – I always love hearing about your cooking adventures. Happy cooking, friend!