Crock Pot Hawaiian Chicken
Looking for a simple and delicious dinner recipe that the whole family will love? Look no further than Crock Pot Hawaiian Chicken! This recipe is not only tasty, but it’s also easy to make and requires minimal prep work.
Servings: 6
Calories: 262kcal
Ingredients
- 1 8-ounce can crushed pineapples in juice
- 1/2 cup low sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon grated fresh ginger
- 1 small garlic clove, minced
- 1 1/2 pounds chicken breasts, bone-in and skinless
- 1 pound chicken thighs, boneless and skinless
Instructions
Crock Pot Hawaiian Chicken:
- Place the crushed pineapple with juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.
- Place the chicken in the slow cooker, pour the sauce over and turn to coat.
- Cook on low 4 hours or on high 2 hours, or until chicken is cooked through.
- Serve over rice and top with extra sauce. Instructions to thicken the sauce if desired are below.
Thickening the Sauce (optional):
- Combine 1 cup leftover juice, 1 teaspoon corn starch, and 1 teaspoon soy sauce in a sauce pan over medium high heat. Bring to a boil then reduce to a simmer until thickened.
Video
Notes
Storage Instructions: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
Freezing Instructions: This recipe freezes easily. Just transfer to an airtight freezer container or bag. Freeze for up to 3 months. When you're ready to eat, thaw in the refrigerator overnight before reheating. I like to reheat in the oven!
Nutrition
Calories: 262kcal | Carbohydrates: 16g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 130mg | Sodium: 939mg | Potassium: 655mg | Fiber: 1g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg