How do you make Sweet Hawaiian Crockpot Chicken?

Making Sweet Hawaiian Crockpot Chicken is a breeze. Start by mixing soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper in your slow cooker. Add cubed chicken, diced red bell pepper, and pineapple chunks with juice, then gently stir to coat everything in the marinade. Cover and cook on low for 4-6 hours or on high for 2-3 hours. About 30 minutes before it's ready, taste and adjust the seasoning if needed. Serve with scallions and rice for a tropical touch.

What is Hawaiian chicken sauce made of?

The sauce for Sweet Hawaiian Crockpot Chicken combines savory and sweet elements. It includes soy sauce, tomato paste, Worcestershire sauce, and garlic powder for depth. Brown sugar adds sweetness, and the pineapple juice brings a tropical flair. This mix balances beautifully with the natural juices from the chicken, creating a flavorful and aromatic sauce.

Is it okay to put raw chicken in a slow cooker?

Yes, it's perfectly safe to put raw chicken in a slow cooker. The extended cooking time at a consistent low temperature ensures the chicken cooks thoroughly and safely. Always ensure your chicken reaches an internal temperature of 165°F. This slow-cooking method also helps infuse the chicken with the flavors of the sauce, making it tender and delicious.

What spices are in Hawaiian chicken?

In this Sweet Hawaiian Crockpot Chicken, the primary spices are garlic powder and black pepper, providing subtle heat and flavor. You can also customize the dish by adding red pepper flakes or diced jalapeños if you prefer extra spice. The combination of these spices with the sweet and savory sauce creates a deliciously balanced dish that captures the essence of Hawaiian cuisine.

Sweet Hawaiian Crockpot Chicken - Easy Recipe Delight

Description

You’ll love the tropical flavors in this sweet Hawaiian Crockpot chicken recipe.

Ingredients

Scale

1/2 pound boneless skinless chicken breasts, cubed

2 tablespoons soy sauce or tamari

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 pineapple chunks with juices

Scallions for garnish (optional)

Rice for serving (optional)

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Instructions

1. Add soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper to the slow cooker and mix together.

2. Add the diced chicken breasts, red bell pepper, and pineapple chunks with juice into the slow cooker.

3. Stir to ensure chicken and bell peppers are evenly coated in marinade.

4. Set slow cooker to low and cover. Cook for 4-6 hours or on high for 2-3 hours.

5. Taste the sauce 30 minutes before serving and adjust seasoning if necessary.

6. Optionally, garnish with sliced scallions and serve over rice.

Notes

Add red pepper flakes or diced jalapeños for spice.

Taste and adjust soy sauce gradually to prevent over-salting.

Monitor slow cooker on high setting to avoid overcooking.

Prep Time: 10
Cook Time: 240
Category: Main Course
Method: Slow Cooked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 235 kcal
Sugar: 21 g
Sodium: 1203 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 73 mg