Sweet Hawaiian Crockpot Chicken
Craving a taste of the tropics? Try this Sweet Hawaiian Crockpot Chicken—tender, juicy, and bursting with pineapple-infused flavor, it’s the perfect feel-good meal for any day of the week!
Ingredients
- 1/2 pound boneless skinless chicken breasts, cubed
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/2 teaspoon brown sugar
- Black pepper to taste
- 1 red bell pepper diced
- 8 ounces small can of pineapple chunks with juices
- Scallions for garnish (optional)
- Rice for serving (optional)
Instructions
- In the slow cooker, combine soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper. Mix well.
- Add the cubed chicken breasts, diced red bell pepper, and pineapple chunks (with juice) into the slow cooker.
- Gently stir to coat the chicken and bell peppers evenly in the marinade.
- Set the slow cooker to low and cover with the lid. Cook for 4-6 hours on low or 2-3 hours on high.
- About 30 minutes before serving, taste the sauce and adjust seasoning if needed. Add more soy sauce or brown sugar if desired.
- Optionally, garnish with sliced scallions and serve over rice.
Notes
Notes:
For a sweeter taste, you can add more brown sugar to the sauce.
For a sweeter taste, you can add more brown sugar to the sauce.