If you’re craving sweet and sour chicken but don’t want to eat out, this Sweet Hawaiian Crockpot Chicken is the perfect recipe for you. It’s easily made in the crockpot, freeing up the amount of time you need to spend in the kitchen. It’s also easy to prepare, thanks to the boneless, skinless chicken thighs. We think your family will love the tropical pineapple flavor!
Hawaiian cuisine is a diverse melting pot of delicious flavors influenced by Japan, Chinese, Filipino, Tahitian and Portuguese food. Beautifully balanced and a pleasure to eat, this recipe is a great introduction to Hawaiian-style chicken that’s easily made in a crockpot.
The great thing about this recipe is all of the ingredients are easily found in your grocery store. So, get your crockpot out of the cupboard – it’s time to make Sweet Hawaiian Crockpot Chicken!
What is Hawaiian Chicken?
If you love sweet and sour chicken, Hawaiian Chicken is perfect for you! It’s a cross between pineapple chicken, sweet and sour chicken, and brown sugar chicken, and includes juicy chunks of fresh pineapple and colorful bell peppers, served on a bed of white rice. In other words, it’s full of sweet and tangy flavors!
How Long Does It Take to Cook Chicken in the Crockpot on High?
Depending on the type of chicken you’re using and the cut, it can take roughly 4 to 5 hours to cook chicken in the crockpot at the high setting. Boneless chicken breasts take less time, about 3 to 4 hours, and a ground chicken chili would take about 4 hours. To ensure your chicken is fully cooked, use an instant read thermometer to ensure it has reached the temperature of 165℉.
Ingredients You’ll Need
- Chicken thighs,boneless and skinless: You can also use chicken breasts.
- Bell peppers: Mix up red, green and yellow bell peppers.
- Pineapple
- Green onions
- Sesame seeds
How to Cook Sweet Hawaiian Crockpot Chicken
- Cut up the chicken into 1-inch cubes.
- In a skillet over medium-high heat, add the olive oil and sear the chicken until it browns.
- Into a crockpot, toss in the chicken, bell peppers, and pineapple.
- Gently mix in the soy sauce, sugar, vinegar, ginger, garlic, barbecue sauce and pineapple juice. With the lid closed, cook on low for 4 to 5 hours, or on high for 3 hours.
- In a bowl, mix the cornstarch and water, and add it to the crockpot during the final 30 minutes of cooking.
- Serve garnished with chopped green onions or sesame seeds.
Tips & Tricks
- Use chicken thighs for a more tender and juicy chicken: Because chicken thighs are fattier than chicken breasts, they are more tender and juicy. They are also more forgiving and won’t overcook as easily as chicken breasts would.
- Searing the chicken before adding it to the crockpot for extra flavors: When you sear meat, it adds an extra layer of rich flavor that carries through as it cooks. Searing the chicken before you add it to the crockpot will also give it a nice, brown color.
- Avoid overcooking the chicken: Be sure to quickly sear the chicken – you don’t want it to cook too long. It’s also important to follow the timelines outlined in the recipe for juicy and tender chicken.
- Thicken the sauce with cornstarch slurry: Adding a slurry of cornstarch and water towards the end of the cooking time will beautifully thicken the sauce.
Can You Overcook Hawaiian Chicken in the Slow Cooker?
Yes, it is possible to overcook chicken in the slow cooker. It’s always best to use the guidelines provided in the recipe you’re using, and to check for doneness using an instant read thermometer. If you have finished cooking your chicken but aren’t ready to eat it, switch the setting of the crockpot to warm.
Should I Use Chicken Thighs or Chicken Breasts for this Recipe?
Chicken thighs are the best selection for this recipe because they are tender, juicy and stand up well to slow cooking. If you prefer, boneless chicken breasts or even chicken drumsticks can be used as well.
How to Serve Slow Cooker Hawaiian Chicken?
With its sweet and tangy sauce, Hawaiian Chicken would pair well with fluffy white or brown rice.
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Best Hawaiian Slow Cooker Chicken Recipe
Ingredients
- 2 lbs boneless and skinless chicken thighs (you can also use chicken breasts)
- 2 cups diced bell peppers (mix of red, orange, and yellow bell peppers)
- 1 fresh pineapple diced
- Optional green onions and sesame seeds for garnish
Sauce
- 3 tablespoons soy sauce low sodium recommended
- 1 tablespoon olive oil
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon ground ginger
- 1 tablespoon minced garlic
- 1/2 cup barbecue sauce
- 1/2 cup pineapple juice
Cornstarch Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Cut up the chicken into 1-inch cubes.
- In a skillet over medium-high heat, add the olive oil and sear the chicken until it browns.
- Add the chicken, bell peppers, and pineapple into the crockpot.
- Add all the sauce ingredients into the crockpot. Mix gently.
- Cover with the lid and cook on LOW for 4-5 hours, or HIGH for 3 hours.
- In a small mixing bowl, mix together cornstarch and water.
- Add the cornstarch slurry into the crockpot during the final 30 minutes.
- Garnish with green onions and sesame seeds. Serve and enjoy!
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