VNiceFood

The Slow Cooker Hawaiian Chicken I Make Every Busy Weeknight

The Slow Cooker Hawaiian Chicken I Make Every Busy Weeknight
Prep
15 min
Cook
480 min
Total
525 min
Serves
4
Calories
766 kcal
Carbs
67.00 g

Ingredients

  • 2 lbschicken thighs (boneless and skinless - cut into 1-2 inch pieces)
  • 1/3 cuplow-sodium soy sauce
  • 2 tablespoonslime juice
  • 1/4 cuporange juice
  • 1 tablespoonlime zest
  • 2 tablespoonssesame oil
  • 1 20oz canpineapple chunks (do NOT drain)
  • 1red bell pepper (cut into 1-inch chunks)
  • 1yellow bell pepper (cut into 1-inch chunks)
  • 1 tablespoongarlic (minced)
  • 1 tablespoonginger (grated)
  • 1/3 cupbrown sugar
  • 1/3 cuphoisin sauce
  • 1 teaspoonred pepper flakes (optional)
  • 4 tablespoonsorange juice
  • 2 tablespoonscornstarch
  • —green onions (sliced)
  • —sesame seeds
  • —slivered almonds

Instructions

  1. 1

    Heat a large skillet over high heat and add oil. Once hot, sear the chicken pieces until browned.

  2. 2

    Place the thighs in the crockpot.

  3. 3

    Add the remaining ingredients on top.

  4. 4

    Cover the slow cooker with the lid, and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours.

  5. 5

    In the last 30 minutes of cooking, mix the cornstarch with the orange juice until it is dissolved, and then add the mixture to the slow cooker. Stir, close the lid, and continue cooking for an additional 30 minutes.

  6. 6

    Serve it warm alongside white rice and vegetables on the side.