Chicken with Pepper and Pineapple Crock Pot
Transform dinnertime with this sweet and savory Chicken with Pepper and Pineapple Crock Pot recipe, a vibrant medley of tender chicken, colorful bell peppers, and juicy pineapple simmered to perfection. Infused with a tangy soy sauce blend sweetened by honey and accented with aromatic garlic and fresh ginger, this dish delivers bold flavors with minimal effort. Perfectly thickened with a cornstarch slurry, the rich sauce coats every bite, making it an irresistible pairing with fluffy rice. With only 15 minutes of prep time and the convenience of slow cooking, this one-pot wonder is ideal for busy weeknights or casual entertaining. Keywords: easy slow cooker chicken, chicken with pineapple, crockpot dinner recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 15-ounce can Pineapple chunks (canned, in juice)
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 2 teaspoons Minced garlic
- 1 teaspoon Ginger (freshly grated)
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 servings Cooked rice (optional, for serving)
Instructions
Slice the bell peppers into thin strips and set aside.
In a medium-sized bowl, combine the pineapple chunks (including juice), soy sauce, honey, minced garlic, and grated ginger. Stir well to form the sauce mixture.
Heat the vegetable oil in a skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then sear them in the skillet for 2-3 minutes per side until lightly browned. This step adds flavor but is optional.
Place the seared chicken breasts into the crock pot.
Add the sliced bell peppers and pour the sauce mixture over the chicken and vegetables.
Cover the crock pot with the lid and cook on low heat for 6 hours or high heat for 4 hours, or until the chicken is fully cooked and tender.
About 15 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the crock pot to thicken the sauce.
Serve the chicken, peppers, and pineapple mixture over cooked rice, if desired.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 272.8 g | 99% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 109.5 g | ||
| Protein | 240.3 g | 481% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3914 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
