This recipe is about as simple as weeknight dinners get. With only a handful of ingredients and about five minutes of hands-on prep, you can set it in the crockpot in the morning and enjoy a flavorful, comforting meal when you come home. It’s forgiving, tasty, and easy to customize to your family’s preferences.
Start by placing 2.5 lbs of boneless, skinless chicken breasts or thighs in the bottom of the crockpot. Sprinkle the chicken with garlic powder, onion powder, and salt and pepper to season evenly.
Add one green bell pepper, sliced into strips, over the seasoned chicken. The pepper lends freshness and a mild crunch that complements the sweet and tangy sauce.
In a bowl, combine an 18 oz bottle of your favorite BBQ sauce with a 20 oz can of crushed pineapple. The pineapple adds sweetness and a subtle tang that brightens the dish.
If you like a little heat, stir in about 1/2 cup of Sriracha or another hot sauce to taste. This step is optional, but it balances the sweetness and adds depth.
Pour the sauce mixture over the chicken and peppers, spreading it evenly so each piece is coated. The crockpot will do the rest, melding the flavors together while keeping the chicken moist and tender.
Cook on low for 6–8 hours, or on high for 3–5 hours, until the chicken is cooked through and easy to shred with a fork. For a more saucy result, you can remove the chicken near the end and simmer the sauce briefly on the stove to reduce it.
Serve the finished Hawaiian-style crockpot chicken over rice or pasta, and add a side of steamed or roasted green vegetables for a complete meal. Leftovers keep well and make great sandwiches or bowls the next day.
Crockpot Hawaiian Chicken
Ingredients
- 2.5 lbs Boneless skinless chicken breasts or thighs
- 1 Green bell pepper, sliced into strips
- 18 oz BBQ sauce (use your favorite)
- 20 oz can crushed pineapple
- 1/2 cup Sriracha (optional, to taste)
Seasonings
- Garlic powder, onion powder, salt and pepper
Instructions
- Place the chicken in the crockpot and season with garlic powder, onion powder, salt, and pepper. Arrange the sliced green bell pepper on top of the chicken.
- In a bowl, whisk together the BBQ sauce and crushed pineapple. If using, stir in Sriracha to add heat. Pour the sauce evenly over the chicken and peppers.
- Cover and cook on low for 6–8 hours or on high for 3–5 hours, until the chicken is tender and reaches a safe internal temperature. Shred the chicken with two forks if desired and stir to coat with sauce.
Notes
@whatsmomcookin This crockpot dinner is so easy to throw together and will have your house smelling so good when you get home! #crockpot #chickenrecipe #easyrecipe #familydinner
Music: In the Bosom – Sweet After Tears
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