Sweet Hawaiian Crockpot Chicken

 

2 lb. boneless, skinless chicken thighs or chicken breast tenderloins, cut into bite-sized chunks

1 C. pineapple juice (from a can or carton)

½ C. packed light brown sugar

⅓ C. low-sodium soy sauce

2 T. cornstarch (for thickening)

2 bell peppers (any color – red, yellow, orange, green work well), seeded and chopped

Optional: 1 onion, diced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated

 

Cut your chicken into uniform bite-sized pieces. Chop the bell peppers and onion (if using). Mince the garlic and grate the ginger (if using). Place the chicken pieces and chopped bell peppers (and onion, if using) into the bottom of your slow cooker. In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger until the sugar is mostly dissolved. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C). If you prefer a thicker glaze, create a cornstarch slurry. In a small bowl, whisk together the 2 T. cornstarch with 3-4 T. of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for another 15-30 minutes, or until the sauce has thickened into a glossy glaze. Let the chicken rest in the sauce for a few minutes before serving. This allows the flavors to meld beautifully.