Slow Cooker Polynesian Chicken
This Slow Cooker Polynesian Chicken is a tropical delight! Tender chicken, vibrant veggies, and a sweet, tangy sauce make for a hassle-free meal!
Equipment
- Slow Cooker
- Cutting Board
- Chef’s knife
- Measuring cups and spoons
- Mixing Bowl
Ingredients
- 1.5 pounds boneless, skinless chicken breasts cut into 2-inch cubes
- 1 each red bell pepper cored, seeded, and sliced into 1-inch strips
- 20 ounces pineapple chunks canned in natural juice
- 2 tablespoons tamari or Bragg Liquid Aminos
- 2 cloves garlic minced
- 2 teaspoons ginger grated
- ⅓ cup honey
- 2 tablespoons cornstarch or arrowroot
Instructions
- Start by cutting the chicken breasts into 2-inch cubes for even cooking and easy serving. Slice the red bell pepper into 1-inch strips, and mince the garlic and grate the ginger.
- In your slow cooker, combine the cubed chicken, sliced bell pepper, and pineapple chunks (with their juice).
- In a mixing bowl, whisk together the tamari or Bragg Liquid Aminos, minced garlic, grated ginger, and honey until well combined. Pour this sauce over the chicken and vegetables in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- About 30 minutes before serving, mix the cornstarch or arrowroot with a small amount of water to create a slurry. Stir this mixture into the slow cooker and let it cook on high for the final 30 minutes to thicken the sauce.
- Once cooked, give everything a gentle stir and serve your Slow Cooker Polynesian Chicken over steamed rice, quinoa, or in lettuce wraps for a fresh twist. Enjoy!
Notes
- For extra flavor, marinate the chicken in the sauce overnight before cooking.
- Feel free to add other vegetables such as snap peas or carrots for more color and nutrition.
- If you prefer a spicier kick, add a sprinkle of red pepper flakes to the sauce.