The Hawaiian Slow-Coor Chicken has such a beautiful balance of flavours; you have it all in just one dish, all in there, working harmoniously together. A must try now, kind of recipe!

If you have seen the classic scene from “When Harry met Sally”, where Sally (Meg Ryan), fakes an orgasm while sitting at Kat’s Deli in NY, you would’ve been the lady saying: – I’ll have what she is having!” straight after seeing me trying Hawaiian Slow-Cooker Chicken! …

Well, not really but, Oh boy! Wasn’t I surprised by the combination of the citric lime, ginger, soy sauce, pineapple and so on?

What do I need to make Hawaiian Slow-Cooker Chicken?

To prepare this delicious Hawaiian Slow Cooked Chicken you will need the following ingredients and accessories:

A slow-cooker or a cast iron pan to go in the oven, 3/4 cup pineapple preserves or jam, one 20-ounce can pineapple chunks, drained; set aside pineapple chunks,  1/2 cup of ketchup (can use tomato paste instead),  1/3 cup low-sodium of soy sauce,  1/3 cup light brown sugar,  2 tablespoons rice wine vinegar,  1 tablespoon lime juice,  1 tablespoon sesame oil,  1 to 2 tablespoons Asian chilli-garlic sauce or can be substituted by Sriracha sauce.  

2 cloves of garlic, peeled and finely minced or pressed with a garlic press,  2 teaspoons ground ginger or for the extra spiciness, the same amount but fresh and grinded. You will also need salt to taste,  1/2 teaspoon pepper,  1 tablespoon olive oil,  1.75 to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces but you can also use chicken thighs as a replacement.

You need  1/3 cup cornstarch to coat the chicken,  3 tablespoons fresh cilantro leaves, finely minced for garnishing and if you want,  3 tablespoons green onions, sliced into thin rounds for garnishing too.

How to make Hawaiian Slow-Cooker Chicken

This dish is really straight forward, only six easy steps to follow.

1. First, you will make the sauce: In a bowl, add the pineapple preserves, pineapple juice from the can without the chunks (set aside for late), ketchup, soy sauce, brown sugar, rice wine vinegar, lime juice, sesame oil, chilli-garlic sauce( or any other chilli sauce), garlic, ginger, salt, pepper, and whisk to combine. St the sauce aside for now.
2. Drizzle olive oil over the bottom of the slow cooker or if you don’t have one, you can use a cast-iron dish with a lid and set aside.
3. Put the chicken and the corn starch into the large plastic bag, seal it and toss around until the chicken is evenly coated. Evenly distribute the chicken to slow cooker/pan. And add the pineapple chunks over the chicken.
4. Now, pour the sauce that you prepared earlier all over the chicken, use a spoon if necessary. Make sure it’s all covered.

If using a Slow Cook, cover and cook for about 1 hour and 40 minutes in high or on low for 4 hours. If cooking on high, check at 90 minutes and if cooking on low, checking at 3 hours. Because slow cookers are different from each the time may vary, just check the chicken if it’s cooked. If using a cast-iron pan, place in the oven for 3 hours at 302°F (150°C).

Serve your Hawaiian Slow-Cooker Chicken with white rice and garnish with some chopped cilantro.

TIP
1. If you want to get ahead and make the most of your time, you can prepare the Hawaiian Slow-Cooked Chicken the night before and cook only the next day. The chicken will marinate on the sauce for the night and will taste even more delicious!
2. If your chicken has dried out a little, you can always add a bit of water at the end, because of the corn starch, you will have more sauce without compromising in flavour and thickness.
3. You can freeze it for up to 3 months in a sealed container or for 5 days in the fridge, heat up slowly to make sure it retains all the freshness.

Sweet Hawaiian Crockpot Chicken Recipe

Yield: 6

Prep Time: 25 minutes

Cook Time: 3 hours

Total Time: 3 hours 25 minutes

The Hawaiian Slow-Coor Chicken has such a beautiful balance of flavours; you have it all in just one dish

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Ingredients

• 3/4 cup pineapple preserves or jam
• one 20-ounce can pineapple chunks, drained; set aside pineapple chunks
• 1/2 cup of ketchup (can use tomato paste instead)
• 1/3 cup low-sodium of soy sauce
• 1/3 cup light brown sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 to 2 tablespoons Asian chilli-garlic sauce or can be substituted by Sriracha sauce
• 2 cloves of garlic, peeled and finely minced or pressed with a garlic press
• 2 teaspoons ground ginger or for the extra spiciness, same amount but fresh and grinded.
• ½ salt or to taste
• ½ teaspoon pepper
• 1 tablespoon olive oil
• 1.75 to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces but you can also use chicken thighs as replacement.
• 1/3 cup cornstarch to coat the chicken
• 3 tablespoons fresh cilantro leaves finely minced for garnishing.
• 3 tablespoons green onions, sliced into thin rounds for garnishing.

Instructions

1. First, you will make the sauce: In a bowl, add the pineapple preserves, pineapple juice from the can without the chunks (set aside for late), ketchup, soy sauce, brown sugar, rice wine vinegar, lime juice, sesame oil, chilli-garlic sauce( or any other chilli sauce), garlic, ginger, salt, pepper, and whisk to combine. St the sauce aside for now.
2. Drizzle olive oil over the bottom of the slow cooker or if you don’t have one, you can use a cast-iron dish with a lid and set aside.
3. Put the chicken and the corn starch into a large plastic bag, seal it and toss around until the chicken is evenly coated. Evenly distribute the chicken to a slow cooker/pan. And add the pineapple chunks over the chicken.
4. Now, pour the sauce that you prepared earlier all over the chicken, use a spoon if necessary. Make sure it’s all covered.
5. If using a Slow Cook, cover and cook for about 1 hour and 40 minutes in high or on low for 4 hours. If cooking on high, check at 90 minutes, and if cooking on low, checking at 3 hours. Because slow cookers are different from each the time may vary, just check the chicken if it’s cooked. If using a cast-iron pan, place in the oven for 3 hours at 302°F (150°C).
6. Serve your Hawaiian Slow-Cooker Chicken with white rice and garnish with some chopped cilantro.

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