Sweet Hawaiian Crock-Pot Chicken

Hello, dear readers! First and foremost, I want to express my heartfelt gratitude to each one of you. Your support and enthusiasm for my recipes mean the world to me. Today, I’m excited to share a recipe that’s not only incredibly delicious but also wonderfully simple to prepare. Sweet Hawaiian Crock-Pot Chicken! This dish is a perfect blend of savory and sweet, bringing a taste of the tropics right to your kitchen. Whether you’re a busy parent or just someone who loves good food without the fuss, this recipe is for you.

Ingredients

• 2 lbs chicken chunks (white, dark, or mixed)
• 1 cup pineapple juice
• 1/4 cup packed brown sugar
• 1/3 cup low sodium soy sauce
• 1 can (medium) pineapple chunks (optional)
• 1 small Vidalia onion, chopped (optional)
• Green pepper chunks (optional)

How to Make Sweet Hawaiian Crock-Pot Chicken

1. Prepare Your Ingredients: Start by chopping your chicken into bite-sized chunks if not already done. If you’re using the optional ingredients, chop the Vidalia onion and green pepper into chunks as well.
2. Mix the Sauce: In a bowl, combine the pineapple juice, packed brown sugar, and low sodium soy sauce. Stir until the sugar is completely dissolved.
3. Assemble in the Crock-Pot: Place the chicken chunks in the Crock-Pot. If you’re using the optional pineapple chunks, onion, and green pepper, add them in as well.
4. Pour the Sauce: Pour the prepared pineapple-soy sauce mixture over the chicken and vegetables.
5. Cook: Set your Crock-Pot to low and cook for 4-6 hours or on high for 2-3 hours. The chicken should be tender and the flavors well-blended.
6. Serve: Once cooked, give everything a good stir and serve hot. This dish pairs beautifully with steamed rice or a fresh green salad.

Helpful Tips

• Check for Doneness: Ensure the chicken is cooked through and reaches an internal temperature of 165°F.
• Adjust Sweetness: If you prefer a less sweet dish, you can reduce the amount of brown sugar or add a splash of vinegar for a slight tang.

Substitutions/Variations

• Chicken Options: Feel free to use boneless chicken breasts, thighs, or a mix of both.
• Vegetables: Add other vegetables like carrots, broccoli, or snap peas for added color and nutrition.
• Spicy Kick: If you enjoy a bit of heat, add some crushed red pepper flakes or a dash of hot sauce to the sauce mixture.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple can be a delightful addition. Just be sure to cut it into chunks and use the juice as well.

How can I thicken the sauce?

If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of water to create a slurry. Add this to the Crock-Pot during the last 30 minutes of cooking and stir well.

Can I make this recipe ahead of time?

Yes, this dish can be prepped ahead. Combine everything in the Crock-Pot, cover, and refrigerate overnight. In the morning, just turn on the Crock-Pot and cook as directed.

Storage Instructions

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This dish freezes well. Place cooled chicken and sauce in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

More Relevant Recipes

• Oven Fried Chicken
• Crock-Pot Honey Garlic Chicken
• Lemon Chicken with White Wine Skillet

Thank you for joining me on this culinary journey! I hope you love this Sweet Hawaiian Crock-Pot Chicken as much as I do. Don’t forget to share your creations and tag me – I can’t wait to see how your dish turns out! Happy cooking!

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