Slow Cooker Hawaiian Chicken
Indulge in a taste of paradise with this irresistible slow cooker recipe for shredded Hawaiian chicken infused with tangy pineapple and savory bell peppers. Flavorful and effortless, this easy crockpot recipe offers so many ways to serve.
Servings: 8 Servings
Calories: 272kcal
Ingredients
- 4 chicken breasts (about 2 pounds)
- 2 cups diced bell peppers I used red and orange bell peppers
- 1 cup barbecue sauce
- ¼ cup light brown packed sugar
- 2 tablespoons soy sauce
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon ground ginger
- 20 oz pineapple tidbits undrained
Instructions
- Place the chicken breasts into the slow cooker. Poke each one with a fork about 4-5 times.
- Add the diced bell peppers on top. Set aside.
- In a small bowl, whisk the BBQ sauce, brown sugar, soy sauce, onion powder, salt, and ground ginger. Whisk until all ingredients are combined.
- Add the pineapple juice from the can. Whisk until incorporated.
- Pour the sauce over the chicken and diced pepper in the slow cooker.
- Add the pineapple tidbits. Use a fork and try to spread the mixture evenly.
- Cover and cook on HIGH for 4 hours or LOW for 5 to 6 hours.
- After 4 hours, the chicken’s internal temperature should be 165 degrees F. (Time may vary depending on the side of your chicken breasts). Take the chicken breasts out and place them on a plate.
- Using 2 forks, shred the chicken.
- Place back into the slow cooker and continue cooking for 10-15 minutes.
- Serve and Enjoy!
Notes
- Storage: Once completely cooled, place in the fridge for up to 4 days.
- Re-warm: You can use the microwave or pour your portion of the shredded chicken into heat-proof ramekins and place in the air fryer at 300 degrees F and cook for 3-5 minutes or until the chicken is warmed up to your liking.
Nutrition
Serving: 1g | Calories: 272kcal | Carbohydrates: 43g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 51mg | Sodium: 1421mg | Fiber: 1g | Sugar: 38g