Slow-Cooker Hawaiian Chicken


I am a big fan of cooking chicken in the slow-cooker.  It always turns out moist and delicious and you literally plop it in with a little sauce or broth and forget about it for a few hours.  Genius!  I particularly like to use chicken thigh quarters as they are fall-off-the-bone-good after just a few hours.  Because of that, I have used those in this recipe although you can use any cut you would prefer including boneless chicken breasts or thighs.

As I've stated before, with J being home, meals like these are easy for me to prep the night before {this can also be prepped and frozen for an easy freezer meal}, and I leave instructions for him so he simply has to pour the contents of the bag into the slow-cooker and turn it on.  And just like that, he's cooked dinner!

This recipe is easily doubled, so feel free to throw in as many chicken pieces as your family will eat, trying to keep them single-layer if possible.  Increase the cooking time by a half hour if adding additional chicken, and by an hour or two if you are stacking the chicken, testing for doneness {falling off the bone} after the additional hour.


Slow-Cooker Hawaiian Chicken
source: adapted from a recipe by Living Well Spending Less
 
2 Bone-In Chicken Quarters {can use bone-in chicken thighs or breasts or boneless chicken thighs or breasts as a substitute}, fat trimmed
1/2 sweet onion, chopped
2 cloves garlic, minced
1/4 cup soy sauce
1 can pineapple chunks with juice
1/4 cup brown sugar
1/4 cup ketchup
2 Tablespoons cornstarch
Green onions for garnish, if desired
 
If prepping ahead, mix together the onion, garlic, soy sauce, pineapple chunks with juice, brown sugar and ketchup.  If you would prefer {I do}, blend in a blender or food processor until only small chunks remain, 5-10 seconds.  Add the cornstarch.  Combine with chicken parts in a gallon-size freezer bag or container.  If freezing, label with name and cooking instructions and toss into the freezer.
 
If using immediately, add chicken parts to the slow-cooker {single-layer}, and pour sauce over the top.  Cook for 4-5 hours on low for bone-in chicken quarters or bone-in thighs or breasts.  If using boneless breasts, cook for 3 hours on low and if using boneless thighs, cook for 3-4 hours on low.
 
Serve with sauce.
 



2 comments:

Mr Home Maker said...

The big side benefit of slow cooking is that is fills the home with the wonderful smells of delicious cooking, providing an entree of aromas and expectation.

Bobbie said...

Love my slow cooker during the harvest season. This sounds really good. I like meals that we can have two nights in a row. Thankfully, I have a husband who likes leftovers.
I made a huge batch of stew the other day, throwing in tons of our harvest produce along with some cut up beef. I used turkey broth from the pantry and some of our canned veggies. Boy, was that good! Seems the best meals come out of a crock pot where you simply throw things together and see what happens.
Thanks for sharing this recipe - it's next on my list. We are in the 3-digit temperatures here so crock pot cooking is the way to go.