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crockpot hawaiian chicken

Crockpot Hawaiian Chicken: Sweet & Tangy Dinner Delight

Delight in this Crockpot Hawaiian Chicken that blends sweet pineapple and savory garlic for a tropical flavor experience.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Hawaiian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Chicken breasts Can substitute with shrimp, pork, or tofu.
  • 2 tbsp Cornstarch Can substitute with arrowroot powder or potato starch.
  • 1 tsp Salt Divided into two measures for different stages of cooking.
  • 1 tsp Black pepper
For the Sauce
  • 2 tbsp Olive oil Can substitute with avocado oil, grapeseed oil, or canola oil.
  • ¾ cup Pineapple chunks in juice Fresh or frozen pineapple can be used.
  • ⅓ cup Ketchup (low sugar) Can use regular ketchup for a sweeter profile.
  • 2 tbsp Coconut sugar Can substitute with brown sugar, maple syrup, or honey.
  • ¼ cup Soy sauce Use Tamari for gluten-free option.
  • 2 tbsp Rice vinegar Can substitute with apple cider or white vinegar.
  • 1 juice Juice of lime Lemon juice works as an alternative.
  • 3 cloves Garlic, minced Can replace with garlic powder (1/4 tsp).
  • 1 tbsp Sriracha sauce Can replace with chili garlic sauce or hot sauce.
For the Vegetables
  • 1 cup Bell peppers Can substitute with zucchini or snap peas.
  • 1 medium Red onion Can swap for yellow onion or leeks.

Equipment

  • Slow Cooker
  • Skillet
  • Blender
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the Chicken: Begin by cutting the chicken breasts into bite-sized cubes and placing them in a large mixing bowl. Sprinkle with cornstarch, ½ teaspoon salt, and black pepper, tossing until the chicken is evenly coated.
  2. Sear the Chicken: Heat a skillet over medium-high heat and add olive oil. Add chicken cubes in a single layer and sear for 2-3 minutes. Transfer the chicken to the crockpot.
  3. Make the Sauce: In a blender, combine pineapple chunks, pineapple juice, ketchup, coconut sugar, soy sauce, rice vinegar, lime juice, garlic, and Sriracha. Blend until smooth.
  4. Combine Ingredients: Pour the sauce over the seared chicken in the crockpot, mixing gently. Layer bell peppers and red onion on top without stirring.
  5. Slow Cook the Dish: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender.
  6. Add Pineapple Chunks: In the last 30 minutes, add remaining pineapple chunks to the crockpot, folding gently.
  7. Serve the Dish: Fluff the dish with a fork and serve over rice or quinoa. Garnish with chopped green onions.

Nutrition

Serving: 1dishCalories: 420kcalCarbohydrates: 45gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 14gVitamin A: 20IUVitamin C: 35mgCalcium: 5mgIron: 10mg

Notes

For best flavor, sear the chicken before adding it to the crockpot. Ensure to layer vegetables on top of the chicken to keep them crisp while cooking.

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