Hawaiian Crockpot Chicken (Print Version)
Bell peppers, tangy pineapple, and chicken stew together for a dreamy sweet and savory meal you’ll keep craving.
# Ingredients:
→ Main
01 -
Sliced green onions for topping
02 -
1 bell pepper, sliced up
03 -
1 teaspoon ground ginger
04 -
1 teaspoon garlic powder
05 -
1/4 cup soy sauce
06 -
1/4 cup brown sugar
07 -
1/2 cup teriyaki sauce
08 -
1 cup pineapple pieces
09 -
4 boneless chicken breasts, no skin
# Steps:
01 -
Sprinkle those green onions over everything once you're ready to eat and give things a good stir so the flavor spreads around.
02 -
Pop on the lid and let it go on low for 6 to 8 hours or turn it up to high for about 3 or 4 hours till your chicken is soft.
03 -
Drop the bell pepper slices on top of the chicken and sauce mixture, don’t stir yet.
04 -
Gently swirl the ingredients together so the seasonings and sauces coat all the chicken and fruit.
05 -
Throw the garlic powder and ground ginger right on top, add the brown sugar and soy sauce, pour in that teriyaki sauce, then top it all with the pineapple chunks.
06 -
Put the chicken breasts in a single layer so they sit flat at the bottom of your slow cooker.
# Notes:
01 -
Fresh pineapple tastes way better than the can, so go for that if you can find it.
02 -
This goes awesome with noodles or some white rice underneath.
03 -
Like it sweeter? Toss in more or less brown sugar, however you’re feeling.