Name: Sweet Hawaiian Crock-Pot Chicken
Ingredients: 2 lbs chicken chunks – You can use a mix of white and dark meat for a rich flavor and moist texture.; 1 cup pineapple juice – The star of the dish, pineapple juice adds natural sweetness and acidity, helping to tenderize the chicken.; 1/4 cup packed brown sugar – This sweetener enhances the caramelization process, creating a delightful glaze.; 1/3 cup low sodium soy sauce – Soy sauce adds umami and saltiness, balancing the sweetness of the pineapple and sugar.; 1 can (medium) pineapple chunks (optional) – If you’re a pineapple lover, adding chunks provides texture and bursts of flavor.; 1 small Vidalia onion, chopped (optional) – Sweet onions bring an aromatic touch, enhancing the overall flavor profile.; Green pepper chunks (optional) – Green peppers contribute a slight crunch and bitterness that balances the sweetness.

Description

Enjoy Sweet Hawaiian Crock-Pot Chicken! Tender chicken in a sweet, tangy sauce with pineapple and soy, perfect for a flavorful, easy meal.

Ingredients

Scale

2 lbs chicken chunks – You can use a mix of white and dark meat for a rich flavor and moist texture.
1 cup pineapple juice – The star of the dish, pineapple juice adds natural sweetness and acidity, helping to tenderize the chicken.
1/4 cup packed brown sugar – This sweetener enhances the caramelization process, creating a delightful glaze.
1/3 cup low sodium soy sauce – Soy sauce adds umami and saltiness, balancing the sweetness of the pineapple and sugar.
1 can (medium) pineapple chunks (optional) – If you’re a pineapple lover, adding chunks provides texture and bursts of flavor.
1 small Vidalia onion, chopped (optional) – Sweet onions bring an aromatic touch, enhancing the overall flavor profile.
Green pepper chunks (optional) – Green peppers contribute a slight crunch and bitterness that balances the sweetness.

Instructions

Prepare Ingredients: Start by chopping the chicken into bite-sized chunks. If using the optional ingredients, chop the Vidalia onion and green pepper into similar-sized pieces for even cooking.
Mix Sauce: In a medium bowl, whisk together 1 cup of pineapple juice, 1/4 cup packed brown sugar, and 1/3 cup low sodium soy sauce until the mixture is smooth and the sugar is dissolved.
Assemble Crock-Pot: Place the chicken chunks and any optional veggies, like the chopped onion and green pepper, in the Crock-Pot. Pour the prepared sauce over the top, ensuring everything is coated evenly.
Cook: Set the Crock-Pot to low and let it cook for 4-6 hours, or on high for 2-3 hours. You can tell it’s ready when the chicken is tender and easily shredded.
Serve: Once cooked, stir the chicken and sauce mixture to combine and serve over steamed rice or alongside a fresh salad for a refreshing contrast.

To achieve the best results, make sure the chicken reaches an internal temperature of 165°F. Also, for those who prefer a thicker sauce, take 1 tablespoon of cornstarch and mix it with 2 tablespoons of water, then stir this into the sauce during the last 30 minutes of cooking.