Hawaiian Slow Cooker Chicken
Transform your weeknight dinners with this irresistible Hawaiian Slow Cooker Chicken recipe, bursting with tropical flavors and savory sweetness. Tender, juicy chicken thighs are slow-cooked to perfection in a rich blend of pineapple juice, soy sauce, brown sugar, garlic, and fresh ginger, creating a luscious glaze that’s both sweet and tangy. Slices of red bell pepper add a pop of vibrant color and texture, while a quick cornstarch slurry ensures the sauce is perfectly thick and glossy. This hands-off meal comes together effortlessly in the slow cooker, making it a busy-cook's dream. Serve over fluffy white or nutty brown rice, and finish with a sprinkle of green onions for a delightful, island-inspired feast that your family will adore. Perfect for meal prep, dinner parties, or cozy nights in, this dish brings the taste of Hawaii straight to your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 can (20 ounces) pineapple chunks (with juice)
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 2 green onion, chopped (optional, for garnish)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 cups cooked white rice or brown rice (for serving)
Instructions
Place the chicken thighs in the slow cooker, arranging them in an even layer.
Pour the entire can of pineapple chunks, including the juice, over the chicken.
Add the soy sauce, brown sugar, minced garlic, grated ginger, and red bell pepper slices to the slow cooker. Stir gently to combine and coat the chicken.
Cover the slow cooker with the lid and cook on high for 4 hours or on low for 6-7 hours, until the chicken is tender and fully cooked.
Once cooked, remove the chicken and bell peppers from the slow cooker and set aside on a plate. Keep warm.
In a small bowl, mix the cornstarch and water to create a slurry. Add this mixture to the slow cooker and stir well with the remaining juices.
Turn the slow cooker to high heat and cook for an additional 10-15 minutes, or until the sauce thickens to your liking.
Return the chicken and bell peppers to the slow cooker, tossing them in the thickened sauce to coat evenly.
Serve the Hawaiian chicken over cooked white or brown rice, and garnish with chopped green onions if desired.
Nutrition Facts
Calories |
3541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5454 mg | 237% | |
| Total Carbohydrate | 366.2 g | 133% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 105.8 g | ||
| Protein | 273.0 g | 546% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 365 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3836 mg | 82% | |
*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.
