Crockpot Pineapple Chicken
This recipe is a delicious and easy way to make tender chicken with a sweet and tangy pineapple sauce in your slow cooker.
Ingredients:
- 2 pounds boneless, skinless chicken breasts or thighs (cut into 1-inch cubes)
- 1 (20-ounce) can pineapple chunks in natural juice (not syrup)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Cooking Guide:
- In a large bowl, whisk together the soy sauce, brown sugar, cornstarch, garlic, ginger, sesame oil, and red pepper flakes (if using).
- Add the chicken cubes to the bowl and toss to coat them evenly in the sauce.
- Pour the coated chicken and sauce into your slow cooker.
- Top with the pineapple chunks and their juice.
- Season with salt and black pepper to taste.
- Cover the slow cooker and cook on LOW for 4-5 hours, or on HIGH for 1 1/2 – 2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
Tips:
- Chicken Options: You can use boneless, skinless chicken breasts or thighs in this recipe. Chicken thighs tend to be more flavorful and stay moist longer in the slow cooker.
- Thicken the Sauce: If you prefer a thicker sauce, you can whisk together a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and add it to the slow cooker during the last 30 minutes of cooking.
- Vegetables: For a more complete meal, add chopped vegetables like bell peppers, onions, or broccoli florets to the slow cooker with the chicken and pineapple.
- Serving Suggestions: Serve the crockpot pineapple chicken over rice, quinoa, or noodles. You can also shred the chicken and use it in tacos, sandwiches, or lettuce wraps.
- Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this easy and flavorful Crockpot Pineapple Chicken recipe!
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