Slow Cooker Hawaiian Chicken
A delicious and easy dish combining shredded chicken with sweet pineapple and colorful bell peppers, perfect for busy weeknights or casual weekends.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- ½ cup soy sauce (low-sodium recommended)
- ½ cup pineapple juice
- ¼ cup brown sugar, packed
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked rice or noodles, for serving
- Chopped green onions, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
Preparation
- Place the boneless chicken breasts directly at the bottom of your slow cooker.
- Add the sliced red and green bell peppers on top.
- In a small bowl, combine the soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger if using.
- Pour the sauce over the chicken and bell peppers.
Cooking
- Cover the slow cooker and set it on low for 4 to 6 hours or high for 2 to 3 hours.
- Once cooked, remove the chicken and shred using two forks.
- If you prefer a thicker sauce, mix cornstarch and water in a bowl until smooth, then stir back into the slow cooker 30 minutes before serving.
- Return the shredded chicken to the slow cooker, mixing it well with the sauce and vegetables.
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Notes
For best flavor, use fresh pineapple when possible and adjust seasoning to taste. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.