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Crockpot Hawaiian Chicken Recipe

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3.8 from 6 reviews

This Crockpot Hawaiian Chicken is a deliciously easy slow-cooked dish featuring tender chicken thighs simmered with sweet pineapple, bell peppers, and a flavorful blend of soy sauce, honey, and ginger. Perfect for a hands-off meal, it’s thickened to a luscious glaze and garnished with fresh green onions. Serve over rice or alongside your favorite veggies for a tropical-inspired dinner.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Hawaiian

Ingredients

Chicken and Vegetables

  • 2 lb. chicken thighs (boneless, skinless)
  • Salt and pepper, to taste
  • 2 red bell peppers, sliced (seeds removed)
  • 1/2 cup yellow onion, diced
  • 2 cups pineapple, cut into small cubes
  • 3 garlic cloves, minced
  • 1/2 tsp fresh ginger, grated

Sauce and Thickener

  • 1/4 cup coconut sugar (or substitute brown sugar)
  • 3 tbsp soy sauce (or substitute tamari)
  • 2 tbsp honey
  • 2 tbsp arrowroot (or cornstarch)
  • 2 tbsp water

Garnish

  • 2 tbsp green onions, chopped (or more to taste)

Instructions

  1. Prepare the Crockpot: Spray your crockpot with nonstick spray to prevent sticking. Season the chicken thighs all over with salt and pepper, then place them at the bottom of the crockpot.
  2. Add Vegetables and Pineapple: Layer the sliced red bell peppers, diced yellow onion, pineapple cubes, minced garlic, grated ginger, and coconut sugar evenly over the chicken in the crockpot. Whisk together the soy sauce and honey until combined, then pour this mixture evenly over the chicken and vegetables.
  3. Slow Cook the Chicken: Cover the crockpot and cook the chicken on LOW heat for 4 to 5 hours, allowing the flavors to meld and the chicken to become tender.
  4. Thicken the Sauce: In a small bowl, whisk together the arrowroot (or cornstarch) and water until smooth to create a slurry. Pour this into the crockpot and stir well to combine. Continue cooking on LOW for an additional 30 to 40 minutes until the sauce has thickened to a glossy consistency.
  5. Serve and Garnish: Once thickened, serve the Hawaiian chicken hot over cooked rice or your favorite vegetables. Garnish with chopped green onions for a fresh, vibrant finish. Enjoy your tropical-inspired meal!

Notes

  • For a gluten-free version, use tamari instead of soy sauce and ensure your arrowroot or cornstarch is gluten-free.
  • You can substitute chicken breasts if preferred, but thighs tend to stay moister and more flavorful in the crockpot.
  • Adjust sweetness by varying the amount of honey or coconut sugar according to your taste.
  • If you prefer a thicker sauce, you can add a little more arrowroot slurry but add gradually to avoid over-thickening.
  • Serving suggestions: This dish pairs wonderfully with steamed white rice, brown rice, or cauliflower rice for a low-carb option.

Find it online: https://cheftinaskitchen.com/crockpot-hawaiian-chicken-recipe/