Crock Pot Cantonese Dinner
Experience a fusion of bold flavors and ultimate convenience with this Crock Pot Cantonese Dinner, a recipe perfect for busy weeknights or cozy family meals. Succulent, slow-cooked chicken thighs are bathed in a savory-sweet sauce made with soy sauce, hoisin, honey, and a hint of ginger, while vibrant red and green bell peppers, tender onions, and juicy pineapple chunks add a burst of freshness and natural sweetness. Thickened to perfection with a cornstarch slurry, this dish is an irresistible balance of tangy, sweet, and savory. Simply serve over fluffy jasmine rice and garnish with sliced green onions for a complete, satisfying meal. With minimal prep and the magic of a crock pot, this Cantonese-inspired dish proves that effortless cooking can still deliver bold, restaurant-quality flavors.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.5 cup soy sauce
- 0.25 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves minced garlic
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 1.5 cups pineapple chunks (in juice, drained)
- 3 cups cooked jasmine rice
- 2 stalks green onions, sliced (optional for garnish)
Instructions
Place the boneless, skinless chicken thighs into the bottom of your crock pot in a single layer.
In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, and ground ginger. Pour this sauce mixture over the chicken thighs.
Cover the crock pot with the lid and set it to cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F).
About 30 minutes before the cooking time is up, add the chopped red bell pepper, green bell pepper, onion, and pineapple chunks to the crock pot and gently stir to combine.
In a small bowl, mix the cornstarch and water to make a slurry. Add this to the crock pot, stirring gently to thicken the sauce. Let it cook for the remaining 30 minutes.
Once done, taste and adjust seasoning if necessary. Serve the Crock Pot Cantonese Dinner over warm jasmine rice.
Garnish with sliced green onions if desired and enjoy!
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 28.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 964 mg | 21% | |
*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.
