Description
A delicious and easy slow cooker recipe featuring tender chicken in a sweet and tangy pineapple sauce, perfect for busy days.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs (Thighs stay extra juicy.)
- 1 can pineapple chunks plus juice (Can also use fresh pineapple with a splash of juice.)
- 1/2 cup soy sauce (Regular or low sodium.)
- 1/2 cup brown sugar (Light or dark works.)
- 1/4 cup ketchup (Adds to the sweet tangy vibe.)
- 2 cloves garlic, minced (Fresh or jarred.)
- 1 teaspoon ginger, optional (Fresh or powdered.)
- 2 cups bell peppers, sliced (Any color.)
- 1 medium onion, sliced or chopped
- 2 tablespoons cornstarch (For thickening at the end.)
- to taste salt and pepper (Use lightly since soy sauce brings salt.)
Instructions
Preparation
- Spray the slow cooker with nonstick spray (not required but recommended for cleanup).
- Add the chicken to the bottom of the slow cooker and season lightly with pepper.
- In a bowl, stir together pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger. Pour it over the chicken.
- Add pineapple chunks, bell peppers, and onion on top.
- Cover and cook on LOW for about 5 to 6 hours, or HIGH for about 2.5 to 3.5 hours until chicken is cooked through and easy to shred or slice.
Thickening Sauce
- In a small bowl, mix 1 to 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth.
- Scoop out some hot sauce from the slow cooker and stir it into the cornstarch mixture.
- Pour the slurry back into the slow cooker and stir.
- Cover and cook on HIGH for 10 to 15 minutes until the sauce thickens.
Notes
For extra flavor, consider adding a spoonful of sriracha for heat or a squeeze of lime for more tang. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat with a splash of water or pineapple juice if the sauce thickens in the fridge.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: dinner, Main Course
- Cuisine: American, Hawaiian