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.