Crockpot Hawaiian Chicken Recipe (Freezer Meal)
Servings: 4
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Ingredients
- 2 pounds boneless skinless chicken thighs
- salt and pepper
- 1 onion cut into 1-inch chunks
- 1 red bell pepper cut into 1-inch chunks
- 20 ounce can pineapple chunks in juice drained
- ⅓ cup brown sugar
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon grated ginger
- 2 garlic cloves minced
- 1 tablespoon cornstarch + 1 tablespoon water
Instructions
- Pat chicken dry with paper towel. Season with salt and pepper. Add chicken to slow cooker.
- Add onion, bell pepper, and pineapple chunks to slow cooker.
- In a small bowl, mix together sugar, honey, soy sauce, ginger, and garlic. Pour thick sauce into slow cooker.
- For Slow Cooking: Cook on LOW for 5 hours or on HIGH for 3 hours.For Freezer Meal: Place all ingredients in a freezer bag, freeze for up to 3 months. Thaw overnight before cooking as directed.
- Mix cornstarch and water until smooth and add to the slow cooker. Gently stirring a bit to incorporate into the liquid.
- Cook for an additional 30 minutes.
- Serve with cooked rice and garnish with parsley or green onion, if desired.
Preparing for the Freezer:
- Place seasoned raw chicken into a large resealable bag. Add the pineapple chunks, chopped onion, chopped bell pepper, and sauce. Freeze. (Keep cornstarch on hand for when ready to cook.)
Prepare After Freezing:
- Let thaw in fridge for 24 hours. Then dump contents of bag into slow cooker and cook, as instructed above.
Notes
If you prefer slightly more crisp bell pepper pieces, add the chopped bell pepper to the slow cooker later on, when you add the cornstarch.
Nutrition
Calories: 508kcal | Carbohydrates: 61g | Protein: 46g | Fat: 10g | Sodium: 479mg | Fiber: 3g | Sugar: 54g