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Crockpot Hawaiian Chicken

Crockpot Hawaiian Chicken Recipe

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 can (20 oz) pineapple chunks in juice, drained
  • 1 red bell pepper, sliced
  • ½ cup ketchup
  • ⅓ cup low-sodium soy sauce
  • 2 tbsp brown sugar, packed
  • 2 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Whisk together the ketchup, soy sauce, brown sugar, garlic, and ginger in a bowl.
  2. Place the chicken in a 6-quart slow cooker and top with the bell pepper and pineapple. Pour the sauce over everything without stirring.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken shreds easily. Remove the chicken to a cutting board.
  4. Switch to high, whisk the cornstarch with the cold water, and stir it into the liquid. Cook uncovered for about 10 minutes, until thick and syrupy.
  5. Shred the chicken, return it to the sauce, and toss until coated. Serve right away over rice.

Notes

The cook time listed is for the low setting; high setting takes roughly 180 minutes. If the sauce tightens too much after the chicken sits, stir in a spoonful of water when you reheat it.