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A white bowl of Slow Cooker Hawaiian Chicken.
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Slow Cooker Hawaiian Chicken

Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

  • 2 large boneless, skinless chicken breasts, cut in half lengthwise 
  • 1 20-ounce can pineapple chunks 
  • 1 red bell pepper, chopped
  • 1 orange or yellow bell pepper, chopped
  • 1 cup barbecue sauce
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon olive oil
  • ¼ cup cornstarch slurry, (2 tablespoons cornstarch + 2 tablespoons water)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  • Season the chicken breasts with salt and pepper on both sides.
  • Sear the chicken breasts in a skillet over medium-high heat with olive oil. Let each side cook for about 2-3 minutes, until it has a crust.
  • In a medium bowl, combine the barbecue sauce, soy sauce, brown sugar, minced garlic, grated ginger, and the pineapple juice from the can. Stir until the sauce is evenly combined.
  • Place the seasoned chicken breasts in the bottom of the slow cooker.
  • Add the chopped bell peppers on top of the chicken.
  • Pour the sauce over the chicken and vegetables so that it covers everything evenly. 
  • Place the cover on the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be very tender and cooked through. 
  • When there is about 30 minutes left, add the cornstarch slurry to the sauce and stir in. Add the pineapple chunks and cover and cook for 30 more minutes.
  • Serve the Hawaiian Chicken over cooked white or brown rice. Garnish with sliced green onions and sesame seeds.

Notes

  • Adding extra vegetables such as snap peas, broccoli, or carrots will make for an even more delicious and nutritionally dense meal.
  • If you prefer a less sweet dish, reduce the amount of brown sugar or use a sugar substitute.
  • For a spicier kick, add some red pepper flakes or a chopped jalapeño to the sauce.
  • You can use whatever bell peppers you have available. They can be the same colors or different colors.
  • When searing the chicken, allow each side to get a crust and caramel coloring. Usually 2-3 minutes is plenty of time over medium-high heat.