Crockpot Hawaiian Chicken
Easy Crockpot Chicken with pineapples, red peppers, bone-in chicken thighs, and served with a side of rice, this is a delectable dinner.
Ingredients
- 4 chicken thighs, bone-in skin on
- 2 cups pineapple, cut into 1 inch chunks
- 1 yellow onion, cut into 1 inch chunks
- 3 tbsp honey
- 2 tbsp soy sauce
- ¼ cup dark brown sugar
- 1 tbsp grated ginger or ½ tbsp ground ginger
- 2 garlic cloves, minced
- 2 tsp sesame seeds, optional
- 1 tbsp cornstarch
- 2 red peppers, cut into 1 inch pieces
- chopped parsley for garnish, optional
Instructions
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Over high heat, brown the chicken thighs for 3-5 minutes on each side in a large skillet.
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Turn your crockpot onto low and add the honey, soy sauce, brown sugar, ginger and garlic to the bottom. Mix sauce with wooden spoon.
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Add the pineapple and onion chunks to the bottom of your crockpot and mix in with sauce.
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With tongs, place the browned chicken thighs into crockpot on top of sauce/onion/pineapple mixture.
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Cook for 5 hours on low or 3 hours on high.
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Mix 1 tbsp of cornstarch with 1 tbsp of water, and mix into crockpot to thicken the sauce. Add chopped red peppers at this time. Cook for an additional 30 minutes.
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Serve with fluffy rice and you're all set for a delicious healthy family dinner.
Recipe Notes
Adapted from Dinner then Dessert