Description
A sweet and savory crockpot chicken featuring pineapple and bell peppers cooked slowly for tender results. This easy slow cooker dish combines simple ingredients for a flavorful meal.
Ingredients
½ pound boneless skinless chicken breasts, cubed
2 tablespoons soy sauce or tamari for gluten-free
1 teaspoon tomato paste
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
½ teaspoon brown sugar
Black pepper to taste
1 red bell pepper, diced
8 ounces small can of pineapple chunks with juices
Scallions for garnish (optional)
Rice for serving (optional)
Instructions
1. In the slow cooker, combine the soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper. Stir well to mix.
2. Add the cubed chicken breasts, diced red bell pepper, and pineapple chunks along with their juice to the slow cooker.
3. Gently stir everything together, ensuring the chicken and bell peppers are evenly coated with the sauce.
4. Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.
5. About 30 minutes before serving, taste the sauce and adjust the seasoning if needed by adding more soy sauce or brown sugar.
6. If desired, garnish with sliced scallions and serve over rice.
Notes
Use tamari instead of soy sauce for gluten-free preference.
Adjust sweetness by varying the brown sugar amount.
Leftovers can be stored in the refrigerator for up to 3 days.
Serve over rice or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg