Hawaiian Crock-Pot Chicken

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Ingredients:

  • 1 cups sliced bell peppers (any color)
  • 1 cups sliced onion
  • 2-oz. pineapple chunks packed in juice (not drained)
  • 5 oz. raw boneless skinless chicken breast, cut into strips
  • Dash each salt and black pepper
  • 1 tbsp. reduced-sodium/lite soy sauce
  • 1 tsp. brown sugar (not packed)
  • 1/4 tsp. chopped garlic
  • 1/4 tsp. chopped ginger
  • 1 tsp. cornstarch

Directions:

Add veggies and pineapple (including juice) to a crock pot. Season chicken with salt and black pepper, and add to the crock pot.

In a small bowl, mix all remaining ingredients except cornstarch. Add mixture to crockpot, and stir to coat.

Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.

Transfer about 1/4 cup of the liquid from the crock pot into a small bowl. Once it cools slightly (after about 1 minute), add cornstarch, and stir to dissolve. Stir mixture into the liquid in the crock pot. Stirring occasionally, cook uncovered until thickened, about 10 minutes.

Nutritional Information:

  • Calories: 288
  • Fat: 2 g
  • Sodium: 655 mg
  • Carbs: 31 g
  • Fiber: 4 g
  • Sugars: 17.5 g
  • Protein: 35.5 g

Hawaiian Crock-Pot Chicken

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