Description
Crockpot Hawaiian Chicken is a delicious, tender chicken dish slow-cooked with a sweet and tangy pineapple sauce. Coated in cornstarch and lightly seared before slow cooking, the chicken becomes perfectly juicy and infused with tropical flavors, making it an ideal meal to serve over rice or quinoa.
Ingredients
Scale
Chicken Preparation
- 2 lbs. chicken, cubed
- 1/3 cup cornstarch
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup olive oil
Sauce
- 2/3 cup packed brown sugar
- 1 cup pineapple juice
- 1/3 cup soy sauce or Tamari (gluten free)
- ½ cup crushed pineapple
Instructions
- Coat the chicken: In a gallon-size Ziploc bag, combine cornstarch, salt, and pepper. Add the cubed chicken and toss well until each piece is fully coated with the mixture.
- Sear the chicken: Heat olive oil in a skillet over medium heat. Add the coated chicken cubes and sear them for about 7 minutes, turning occasionally, until they are lightly browned on all sides.
- Prepare the sauce: In a small bowl, mix together brown sugar, pineapple juice, soy sauce or Tamari, and crushed pineapple until well combined.
- Layer in the slow cooker: Pour half of the sauce mixture into the slow cooker. Add the seared chicken on top, then pour the remaining sauce over the chicken. Set the slow cooker to low and cook for 4 to 6 hours until the chicken is tender and flavors are melded.
- Serve: This Hawaiian chicken is great served over steamed rice or quinoa to soak up the flavorful sauce.
Notes
- Using Tamari instead of soy sauce makes this recipe gluten-free.
- Searing the chicken before slow cooking helps lock in juices and adds depth of flavor.
- Cooking times can vary depending on your slow cooker; check chicken for doneness after 4 hours.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Add diced bell peppers or onions in the slow cooker for extra veggies and flavor.
