Slow Cooker Hawaiian Chicken

Ultra-juicy, semi-sweet Hawaiian chicken cooked easily in a slow cooker to make an easy weeknight dinner or delicious meal prep.

Course dinner

Cuisine American

Keyword chicken dinner, slow cooker chicken dinner

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 232kcal

Author Shelby Stover

Equipment

1 7 Quart Slow Cooker

Ingredients

4 Chicken breasts or thighs
2 tablespoons Soy sauce gluten-free
1 can Pineapple
3 tablespoons Dijon mustard
½ teaspoon Dried ginger
2 cloves Garlic minced
½ cup Chicken broth
2 Bell peppers
Red pepper flakes optional and to taste

For the slurry

¼ cup liquid from the slow cooker
1.5 teaspoons Tapioca or arrowroot powder
Rice for serving

Instructions

Add the soy sauce, garlic, ginger, mustard, and chicken broth to the slow cooker and mix to combine.
Place the chicken into the sauce and flip each piece to coat them.
Layer the pineapple on top.
Cook on low for 4-6 hours.
In the last 30-45 minutes of cooking, flip the chicken with tongs and place the bell peppers on top.
If you’re making the slurry, remove ¼ cup of liquid from the slow cooker and place it in a bowl. Whisk in the tapioca starch or arrowroot powder until no clumps remain. Pour it back into the slow cooker and mix briefly.
Place the lid back on and continue to cook until peppers are tender (about 30 minutes).
Serve over rice, pasta, or salad.

Video

Notes

If you love a sweeter flavor, use some of the juice from the can of pineapples.

If making shredded chicken, it’s easier to use boneless, skinless, chicken breasts. Otherwise, you can use skinless chicken thighs or breasts. Know that having the skin on makes it more challenging to remove. You can use bone-in, you may just have to cook the dish longer until the chicken reaches 165F.

Nutrition