Crock Pot Kowloon Chicken
Transport your taste buds to the vibrant flavors of East Asia with this irresistibly savory-sweet Crock Pot Kowloon Chicken. Succulent, slow-cooked chicken thighs are bathed in a luscious sauce made from tangy pineapple juice, umami-rich soy and hoisin sauce, and a hint of brown sugar for balanced sweetness. Fresh ginger and garlic add an aromatic depth, while tender bell peppers and juicy pineapple chunks bring bursts of color and flavor. Thickened to perfection with a cornstarch slurry, this dish pairs beautifully with fluffy white or jasmine rice for a hearty, family-friendly meal. With minimal prep and the ease of a crock pot, Kowloon Chicken is the ultimate fuss-free dinner that doesn’t skimp on flavor. Perfect for fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 1 can (20 ounces) pineapple chunks (in juice)
- 0.25 cup soy sauce
- 0.25 cup hoisin sauce
- 0.25 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic cloves (minced)
- 1 teaspoon ginger (freshly grated)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 medium green bell pepper (sliced)
- 1 medium red bell pepper (sliced)
- 2 stalks scallions (chopped)
- 4 cups white or jasmine rice (cooked, for serving)
Instructions
Place the chicken thighs in the bottom of a crock pot in an even layer.
Drain the pineapple chunks, reserving the juice, and set the pineapple aside.
In a medium bowl, whisk together the reserved pineapple juice, soy sauce, hoisin sauce, ketchup, brown sugar, rice vinegar, minced garlic, and grated ginger.
Pour the sauce mixture over the chicken thighs, ensuring they are evenly coated.
Cover the crock pot with a lid and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
In the last 30 minutes of cooking, add the sliced green and red bell peppers to the crock pot, stirring gently to combine.
In a small bowl, whisk together the cornstarch and water to form a slurry. Stir the slurry into the crock pot to thicken the sauce.
Stir in the pineapple chunks and cook for an additional 10-15 minutes until heated through.
Serve the Kowloon Chicken over cooked white or jasmine rice, garnished with chopped scallions for a fresh touch.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 60.1 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2772 mg | 59% | |
*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.
