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Sweet Hawaiian Crockpot Chicken

A cozy, sweet, and impossibly easy dish featuring tender chicken slow-cooked with pineapple, peppers, and a savory sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb Chicken tenderloins Quick-cooking, tender pieces.
  • 2 cups Bell peppers Mix colors for sweetness.
  • 1 large Onion Sliced, yellow or white.
  • 1 can Pineapple chunks Fresh or canned, drained.
  • 1/2 cup Soy sauce Use low-sodium if preferred.
  • 1/4 cup Brown sugar Light or dark for caramel depth.
  • 1/4 cup Pineapple juice Adds brightness and thinness to sauce.

Method
 

Preparation
  1. Arrange the chicken tenderloins in the slow cooker in an even layer.
  2. Scatter the sliced bell peppers, onions, and pineapple over the top.
  3. Whisk soy sauce, brown sugar, and pineapple juice in a bowl until smooth and glossy.
  4. Pour the sauce evenly over the chicken and vegetables. Scrape the bowl to get every sweet bit into the cooker.
Cooking
  1. Cover and cook on low for 6–8 hours, or on high for 3–4 hours.
  2. Check at the end; the chicken should flake easily and register 165°F, and the peppers should be soft with slightly caramelized edges.
  3. Stir gently so the sauce coats everything.
  4. Serve warm over rice, or tuck into wraps for a handheld dinner.

Notes

For crisp reheated leftovers, try techniques like using a crispy air fryer. Store in an airtight container for 3–4 days in the fridge or freeze in meal-sized portions for up to 3 months.