Ingredients
Equipment
Method
How to Make Hawaiian Crockpot Chicken
- Whisk 1/2 cup (120ml) reserved pineapple juice, soy sauce, dark brown sugar, minced garlic, grated ginger, and rice vinegar directly in the slow cooker until the sugar dissolves.
- Submerge the boneless, skinless chicken thighs into the liquid mixture. Cover and cook on LOW for 4 hours, or until the chicken yields easily to a fork.
- Using two forks, shred the tender chicken thighs directly in the slow cooker liquids. In a small bowl, whisk the cornstarch and cold water until perfectly smooth, then stir the slurry into the slow cooker.
- Fold the diced red bell peppers and the yellow pineapple chunks into the chicken mixture. Turn the slow cooker to HIGH and cook for 30 to 45 additional minutes until the sauce transforms into a thick, glossy, dark amber glaze and the peppers are soft.
- Serve the sticky shredded chicken generously over a bed of fluffy steamed white rice. Garnish heavily with toasted white sesame seeds and finely chopped fresh green scallions.
Nutrition
Notes
Always use cold water when making your cornstarch slurry to prevent lumps.
Ensure you use dark brown sugar for that rich, dark amber color.
Do not add the bell peppers too early, or they will turn to mush during the long cook time.
Ensure you use dark brown sugar for that rich, dark amber color.
Do not add the bell peppers too early, or they will turn to mush during the long cook time.