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slow cooker aloha chicken

slow cooker aloha chicken

This Slow Cooker Aloha Chicken brings a taste of the tropics right to your dinner table with minimal effort. Tender chicken is simmered in a sweet and savory pineapple sauce with colorful bell peppers and onions, making it a perfect easy meal for busy weeknights.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 20 oz canned pineapple chunks drained, juice reserved for another use
  • 1 large red bell pepper sliced
  • 1 large green bell pepper sliced
  • 0.5 medium yellow onion sliced

For the Sauce

  • 0.5 cup low-sodium soy sauce
  • 0.25 cup brown sugar packed
  • 2 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.5 tsp red pepper flakes optional, for a kick
  • 2 tbsp cornstarch
  • 2 tbsp cold water for slurry

Instructions
 

Preparation Steps

  • In a medium bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using) until well combined. This is your Aloha sauce.
  • Place the boneless, skinless chicken thighs in the bottom of your slow cooker. Evenly distribute the drained pineapple chunks, sliced red bell pepper, green bell pepper, and yellow onion over the chicken.
  • Pour the prepared Aloha sauce evenly over the chicken and vegetables in the slow cooker.
  • Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, or until the chicken is very tender and cooked through.
  • About 30 minutes before serving, in a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a smooth slurry. Stir the slurry into the slow cooker to thicken the sauce.
  • Serve the Slow Cooker Aloha Chicken hot over steamed white rice, brown rice, or quinoa. Garnish with fresh chopped cilantro if desired.

Notes

This recipe is incredibly versatile! Feel free to add other vegetables like snap peas or carrots during the last hour of cooking. For a complete meal, serve alongside a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.