I’m always on the lookout for new crock pot recipes that will be good for Sunday lunches. I saw this picture on Pinterest with a list of ingredients in the description. There were no details, and I followed several links without finding an actual source. So I used the original picture, but put the recipe here. (To be honest, I’m pretty sure this picture was NOT from this recipe. I mean, you don’t get cooking marks and glaze like that from the crock pot)
Crock Pot Hawaiian Chicken
- 1 can (20 oz.) pineapple chunks, with juice
- ½ cup soy sauce
- ⅓ cup brown sugar
- 2 pounds chicken breast, tenderloins or boneless thighs
- 2 tbsp corn starch, optional
- Pour pineapple into slow cooker.
- Mix soy sauce and brown sugar in a small bowl
- Place chicken over pineapple and pour soy sauce mixture over it
- Cook on low for 3-4 hours
- To thicken the cooking juice for a sauce, pour it into a small saucepan and add corn starch. Simmer for a few minutes until it reaches desired thickness.
- Pour sauce over chicken and serve with white rice.
Update- I have made this several times now and I find the best way to get the chicken to soak up those juices is to cut the chicken breast or thigh into cubes. This will reduce cooking time (mine was done in just over an hour), so plan accordingly. Also, if you want to use the leftover juice as a sauce, remove the chicken when it’s done cooking and put 2-3 tsp of corn starch in to thicken it. Cook for another 20 minutes in the crock pot or simmer on the stove in a saucepan for a few minutes and then serve with the chicken and rice!
This may be the recipe that goes with the picture with the yummy looking glazed/grilled chicken on the striped plate.