COOKIN’ WITH CAPITAL

Crockpot Hawaiian Chicken

INGREDIENTS
  • 6 chicken thighs, boneless skinless
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 onion, chopped (I use sweet onion)
  • 1 small red bell pepper chopped  (I use an assortment of mini sweet peppers – yellow, red, orange – and cut up as many of each until my heart is content)
  • 20 oz can pineapple chunks w/ juice
  • 1 Tbsp soy sauce
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • 1 Tbsp cornstarch
  • Rice for serving
DIRECTIONS

STEP 1

In your slow cooker place the chicken thighs. Season with salt and pepper. On top of the chicken place the onion, bell pepper, soy sauce, barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve the rest) and 1 cup of the pineapple chunks. (when I get to this step and I have a full package of chicken in, I just add the whole can of pineapple chunks with juice, not reserving any for later).

STEP 2

Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours.

STEP 3

Roughly 15 minutes before serving, mix the cornstarch with ½ cup of the reserved pineapple juice and stir into the slow cooker to thicken up the sauce. (when I get to this step and I have a full package of chicken in, I just add cornstarch directly into the slow cooker and stir).

STEP 4

Serve over rice.

NOTES

When I make this, I use a whole package of chicken thighs (probably around 10 thighs I’m guessing) because we like leftovers in my house! So I followed the recipe, but added extra ingredients. I look at most seasoning/spices as “use to your liking” when cooking. Tip: Invest in Crockpot Liners – they make for much easier clean-up!

 

Submitted by:
Rachael Osborn

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