Slow Cooker Hawaiian Chicken (Print Version)
# Ingredients:
01 -
¾ cup BBQ sauce
02 -
3 tablespoons soy sauce
03 -
¼ cup brown sugar
04 -
½ cup pineapple juice (from canned pineapple)
05 -
¼ teaspoon red pepper flakes
06 -
¼ teaspoon ginger powder
07 -
2 pounds boneless skinless chicken thighs
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
10 -
1 green bell pepper, seeded and chopped
11 -
1 red bell pepper, seeded and chopped
12 -
1 medium onion, cut into bite-sized pieces
13 -
3 cloves garlic, minced
14 -
2 tablespoons cornstarch
15 -
3 tablespoons water
16 -
1 (20-ounce) canned pineapple chunks
17 -
Green onion and sesame seeds for garnish (optional)
# Instructions:
01 -
In a small bowl, combine BBQ sauce, soy sauce, brown sugar, pineapple juice, red pepper flakes, and ginger powder until mixed evenly.
02 -
Add chicken thighs, salt, pepper, bell peppers, onion, and garlic to the slow cooker. Pour the prepared sauce over these ingredients, ensuring even coverage.
03 -
Cover the slow cooker and cook on high for 2–3 hours or on low for 5–6 hours.
04 -
In the last hour of cooking, mix cornstarch and water in a small bowl until smooth. Stir the mixture into the slow cooker along with the canned pineapple chunks. Continue cooking for the remaining time to allow the sauce to thicken.
05 -
For added color, transfer the chicken thighs to a foil-lined baking sheet and broil in the oven for 2–3 minutes. Return the chicken to the slow cooker once broiled.
06 -
Season with additional salt and pepper to taste. Serve over rice or pasta and garnish with green onion or sesame seeds, if desired.
# Notes:
01 -
Chicken breasts may be substituted for thighs, but cooking time may need to be reduced based on their size.