Crock Pot Sticky Hawaiian Chicken

Transport your taste buds to the tropics with this Crock Pot Sticky Hawaiian Chicken! This easy and flavorful recipe features tender chicken thighs marinated in a luscious, sticky sauce with pineapple juice, soy sauce, and a touch of sweetness. Perfect for busy nights or gatherings, it's a one-pot wonder that requires minimal cleanup. Serve it over rice or in wraps for a delightful meal that impresses every time! #CrockPot #HawaiianChicken #EasyRecipes #SlowCookerMeals #TropicalFlavors

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Ingredients

2 lbs boneless, skinless chicken thighs

1 cup pineapple juice

1/2 cup soy sauce

1/4 cup brown sugar

1/4 cup honey

1 tablespoon minced garlic

1 teaspoon ground ginger

1 tablespoon cornstarch

2 tablespoons cold water

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup diced pineapple (fresh or canned)

1/4 cup chopped green onions (for garnish)

Instructions

In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, honey, garlic, and ginger until well combined to form the marinade.

Place the chicken thighs in the Crock Pot and pour the marinade over them, ensuring they are well coated.

Add the sliced red and green bell peppers and diced pineapple on top of the chicken.

Cover the Crock Pot and cook on low for 6 hours or on high for 3 hours until the chicken is tender and fully cooked.

Once cooking is complete, remove the chicken from the pot and set aside.

In a small bowl, mix the cornstarch and cold water to create a slurry.

Stir the slurry into the remaining sauce in the Crock Pot and cook on high for an additional 15-20 minutes, until the sauce thickens.

Shred the chicken with two forks and then return it to the pot, mixing it well with the thickened sauce.

Serve the sticky Hawaiian chicken over steamed rice and garnish with chopped green onions.

Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 4-6