Description
A delightful dish featuring tender chicken in a sweet and tangy sauce, cooked effortlessly in a crockpot.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 2 tablespoons cornstarch (optional for thickening)
- Cooked rice or quinoa, for serving
- Optional: chopped green onions and sesame seeds for garnish
Instructions
- Start by placing your chicken breasts at the bottom of the crockpot.
- Combine the pineapple chunks, soy sauce, honey, brown sugar, minced garlic, and grated ginger in a bowl.
- Pour this mixture over the chicken in the crockpot.
- Add the sliced bell pepper and onion on top of the chicken.
- Cover the crockpot and set it on low for 4 to 6 hours or high for 2 to 3 hours.
- If you want a thicker sauce, mix the cornstarch with a bit of cold water to create a slurry and stir it into the sauce.
- Once done, shred the chicken right in the crockpot.
- Serve hot over a bed of cooked rice or quinoa, garnishing with green onions and sesame seeds.
Notes
For a vegetarian version, use tofu. For a low-carb option, substitute honey and sugar with stevia.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg