Slow Cooker Hawaiian Chicken Recipe
Sweet-and-savory slow cooker Hawaiian-style chicken with pineapple, bell peppers, and a tangy hoisin-soy sauce. Finish with a cornstarch-orange slurry to thicken and garnish with green onions, sesame seeds, and slivered almonds.
Equipment
- Large Skillet
- Slow Cooker
- Whisk
- Paper Towels
Ingredients
Ingredients
- 2 lbschicken thighsboneless and skinless – cut into 1-2 inch pieces or chicken breasts
- 1/3 cuplow-sodium soy sauce
- 2 tablespoonslime juice
- 1/4 cuporange juice
- 1 tablespoonlime zest
- 2 tablespoonssesame oil
- 120 ozcan pineapple chunksdo NOT drain
- 1 red bell peppercut into 1-inch chunks
- 1 yellow bell peppercut into 1-inch chunks
- 1 tablespoongarlicminced
- 1 tablespoongingergrated
- 1/3 cupbrown sugar
- 1/3 cuphoisin sauce
- 1 teaspoonred pepper flakesoptional
- 4 tablespoonsorange juice
- 2 tablespoonscornstarch
- 4 green onions sliced
- Sesame seeds
- Slivered almonds
Instructions
Instructions
- Cut the chicken thighs (or chicken breasts) into 1–2 inch pieces and pat dry with paper towels.
- Heat a large skillet over high heat and add 2 tablespoons sesame oil. When the oil is hot, sear the chicken in batches until browned on all sides (you do not need to cook it through). Transfer the seared chicken to the slow cooker.
- Add the remaining ingredients to the slow cooker: 1/3 cup low-sodium soy sauce; 2 tablespoons lime juice; 1/4 cup orange juice; 1 tablespoon lime zest; pineapple chunks with their juice (do NOT drain); 1 red bell pepper, cut into 1-inch chunks; 1 yellow bell pepper, cut into 1-inch chunks; 1 tablespoon garlic, minced; 1 tablespoon ginger, grated; 1/3 cup brown sugar; 1/3 cup hoisin sauce; and 1 teaspoon red pepper flakes (optional). Stir gently to combine.
- Cover and cook on LOW for 7–8 hours or on HIGH for 3–4 hours.
- About 30 minutes before the end of the cooking time, whisk together 2 tablespoons cornstarch and 4 tablespoons orange juice until smooth.
- Pour the cornstarch–orange juice mixture into the slow cooker, stir to incorporate, cover, and continue cooking for the remaining 30 minutes so the sauce thickens.
- After cooking, stir, then garnish with 4 sliced green onions, sesame seeds, and slivered almonds.
- Serve warm alongside white rice and vegetables on the side.
Notes
Always use low heat when cooking with the slow cooker whenever possible. This gives the meat the best flavor and texture.
Be sure to dump the juice from the can into the slow cooker. It needs the extra juices to stay hydrated, and it also helps tenderize the meat.
The chicken should be cooked to a temperature of 160°F before serving it.
For a less sweet taste, omit the brown sugar.
Making your own orange juice, lime juice, and lime zest makes a difference.
Make a double batch and freeze some for later use. It freezes well and will last for up to three months.
Be sure to dump the juice from the can into the slow cooker. It needs the extra juices to stay hydrated, and it also helps tenderize the meat.
The chicken should be cooked to a temperature of 160°F before serving it.
For a less sweet taste, omit the brown sugar.
Making your own orange juice, lime juice, and lime zest makes a difference.
Make a double batch and freeze some for later use. It freezes well and will last for up to three months.