Crock Pot Waikiki Chicken
Transport your taste buds to a tropical paradise with Crock Pot Waikiki Chicken, a sweet-and-savory Hawaiian-inspired dish perfect for busy weeknights or a crowd-pleasing dinner. Tender, slow-cooked chicken thighs are smothered in a tangy pineapple-infused sauce made with brown sugar, apple cider vinegar, and soy sauce, then paired with vibrant strips of red and green bell peppers. Cooking in the crock pot allows the flavors to meld beautifully, creating juicy chicken that practically melts in your mouth. Serve it over fluffy white rice to soak up the thickened sauce for a meal that’s equal parts comforting and exotic. With minimal prep and just 15 minutes of hands-on time, this easy slow-cooker recipe is your ticket to a no-fuss dinner with big, bold flavors. Perfect for fans of pineapple chicken or tropical-inspired recipes!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 20 ounces pineapple chunks (with juice)
- 1 medium green bell pepper
- 1 medium red bell pepper
- 0.5 cups light brown sugar
- 0.25 cups apple cider vinegar
- 0.25 cups soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups cooked white rice (for serving, optional)
Instructions
Prepare the chicken by trimming any excess fat from the thighs. Season them with salt and black pepper and set aside.
Drain the pineapple chunks but reserve the juice in a small bowl. Slice the green and red bell peppers into strips.
In a medium bowl, combine the reserved pineapple juice, light brown sugar, apple cider vinegar, and soy sauce. Whisk until the sugar dissolves to form the sauce base.
Arrange the seasoned chicken thighs in the bottom of the crock pot in a single layer.
Layer the pineapple chunks and bell pepper strips over the chicken.
Pour the prepared sauce evenly over the chicken, pineapple, and peppers.
Cover the crock pot with its lid and cook on the LOW setting for 4-5 hours or until the chicken is tender and fully cooked through (internal temperature of 165°F).
About 15 minutes before serving, make the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth.
Carefully remove about 1 cup of the cooking liquid from the crock pot and transfer it to a saucepan. Bring the liquid to a simmer over medium heat.
Whisk the cornstarch slurry into the saucepan and continue to cook, stirring constantly, until the liquid thickens into a sauce (about 1-2 minutes).
Pour the thickened sauce back into the crock pot and gently stir to coat the chicken, pineapple, and peppers. Cook on LOW for an additional 10-15 minutes to allow the flavors to meld.
Serve the Waikiki Chicken over cooked white rice, if desired, and garnish with additional sauce from the crock pot.
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5530 mg | 240% | |
| Total Carbohydrate | 433.2 g | 158% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 174.6 g | ||
| Protein | 268.1 g | 536% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 376 mg | 29% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4024 mg | 86% | |
*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.
