Sweet Hawaiian Crockpot Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 can (20 oz) pineapple chunks, drained (reserve the juice)
1/2 cup brown sugar, packed
1/4 cup soy sauce
1 tablespoon cornstarch (optional, for thickening)
1/4 cup water (if using cornstarch)
1 red bell pepper, chopped (optional for color and flavor)
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Green onions (optional for garnish)
Sesame seeds (optional for garnish)
Cooked rice for serving
Instructions:
1. Prepare the Chicken:
Place the chicken breasts in the bottom of your crockpot. Season lightly with salt and pepper if desired.
2. Add the Pineapple and Sauce:
In a medium bowl, whisk together the pineapple juice (reserved from the canned pineapple), brown sugar, soy sauce, garlic powder, and ground ginger until the sugar is dissolved.
Add the pineapple chunks and chopped red bell pepper (if using) to the crockpot, then pour the sauce over the chicken.
3. Cook:
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
4. Thicken the Sauce (Optional):
If you prefer a thicker sauce, remove about 1/4 cup of the sauce from the crockpot and whisk it with 1 tablespoon of cornstarch and 1/4 cup water until smooth.
Stir the cornstarch mixture back into the crockpot and cook on high for another 15-20 minutes to allow the sauce to thicken.
5. Serve:
Once done, remove the chicken from the crockpot and slice or shred it as desired. Spoon the sauce, pineapple, and peppers over the top.
Garnish with green onions and sesame seeds if desired.
Serve over cooked rice for a complete meal.