Sweet Hawaiian Crockpot Chicken Recipe
In Sweet Hawaiian Crockpot Chicken Recipe, chicken thighs are slow-cooked in a thick, syrupy, and sour pineapple brown sugar sauce along with a vibrant mix of bell peppers. The tropical flavor emerges when it is served with rice.
Ingredients
- 1 cup Pineapple juice
- 1/2 cup Packed Brown sugar
- 1/2 cup soy sauce or a gluten-free substitute
- 1/2 cup Hoisin sauce
- 1 tablespoon Minced garlic
- 1/2 tablespoon Minced ginger
- 2 pounds Boneless, skinless chicken thighs
- 1 Yellow bell pepper , (diced into 1-inch slices)
- 1 Green bell pepper, (diced into 1-inch pieces)
- 1 Red bell pepper, (Diced into 1-inch pieces)
- 1/4 cup Orange juice
- 1/4 cup Cornstarch
- Cooked rice, for serving
- Green onions, for garnish
- Sesame seeds, for garnish
- Red pepper flakes, for garnish
Instructions
- Coat a 6-quart slow cooker with cooking spray, then place it aside. Mix the soy sauce, hoisin sauce, brown sugar, pineapple juice, minced ginger, and garlic in a medium-sized bowl.
- Cover the chicken thighs and peppers with half of the sauce, then pour the remaining sauce into the preheated crockpot.
- For 7-8 hours on LOW or 3–4 hours on HIGH, cook using a cover. For a thicker gravy, you can cook it without cover for some time. (This will cause some liquid to evaporate.)
- Take out and keep the chicken aside.
- Combine the orange juice and cornstarch in a small bowl and mix them well to get a smooth mixture. Gradually incorporate it into the sauce until thoroughly blended.
- Cut the chicken into big chunks and add it to the slow cooker. Cook on high heat for a further thirty minutes while covered.
- Taste again, add more seasoning if needed.
- Serve with rice along with optional garnishes.
- Relish and enjoy!