Crock Pot Hula Chicken

READY IN: 4hrs 5mins
Recipe by Nif

A tender pineapple chicken dish that is guaranteed to be gobbled up by kids and adults alike. You can also add peppers, they just aren't a big hit in our house. Toss everything in the crock pot (even frozen chicken breasts!) and come home to a complete meal that just needs to be served over rice. This was an entry in RSC #13. Enjoy!

Top Review by oneprimalscream

This was outstanding. I made the recipe as-is, except I didn't think it was enough liquid, so I doubled the sauce, which ended up being too much, and boiled over. Yikes! I also cut an onion and orange bell pepper into bite-sized chunks, and added those to the crockpot as well. The leftovers were great as well. I served this with coconut rice, and the sauce from this dish was amazing with the rice. This is a keeper!

Ingredients Nutrition

Directions

  1. Pour honey, soy sauce, brown sugar, garlic powder, ginger, bouillon and pineapple juice in the crock pot and stir.
  2. Lay chicken on bottom of pot and cover with carrots and pineapple chunks.
  3. Cook in your crock pot for 4-6 hours on low or 3-4 on high. If you are using frozen chicken breast, just add another hour on low or 1/2 hour on high.
  4. I actually like the thinner sauce for this one. A reviewer suggested thickening the sauce, so I will include CarrolJ's recommendation - after the meat, carrots and pineapple are removed, add 1/2 cup of water mixed with 4 Tablespoons of cornstarch. Then cook the sauce until thickened and smooth.

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