Sweet Hawaiian Crockpot Chicken
Sweet Hawaiian Crockpot Chicken combines fresh pineapple, soy sauce and brown sugar for a luscious sauce to serve over rice.
Servings 6
Calories 335kcal
Equipment
- 1 Crock Pot
Ingredients
- 4 chicken breasts boneless, skinless
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 6 oz pineapple juice one small can
- 1/3 cup light brown sugar
- 1/4 cup soy sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups fresh pineapple chopped
- 1 1/2 cups red bell pepper sliced
- green onions chopped
- rice
Instructions
- Follow my instructions for making a microwave roux (recipe link is in the post).
- Into the roux, whisk in the pineapple juice, brown sugar, soy sauce, garlic powder, salt and pepper.
- Add the boneless, skinless chicken breasts and the pineapple sauce to the insert of your Crock-Pot.
- Cover and cook on low heat for about 6 - 8 hours. The chicken will be fall-apart tender and register at lease 165 degrees F on a meat thermometer.
- During the final hour of cooking time, stir in some chopped red bell pepper and fresh pineapple and finish cooking on low heat.
- Serve the Sweet Hawaiian Crockpot Chicken over cooked rice. Garnish it with chopped green onions.
Nutrition
Calories: 335kcal | Carbohydrates: 27g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 960mg | Potassium: 769mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1413IU | Vitamin C: 72mg | Calcium: 35mg | Iron: 1mg