Slow Cooker Pineapple Chicken

Slow Cooker Pineapple Chicken is everything you need in a sweet and sour chicken meal.  Served hot over rice you will never have to think about takeout again.  

Slow Cooker Pineapple Chicken

Making life easier is always a challenge, but cooking with your slow cooker can definitely make life that much better.  It is the best feeling to know you can plan dinner, place it all in one pot, and walk away and let your slow cooker do all the work.  This Pineapple Chicken is all the yummy flavors of sweet and sour chicken you will need.  Say “bye-bye” to take out and hello to eating in and making life a little healthier too.

The pineapple sauce is sticky and sweet and sour and delicious.  Full of robust flavors, Pineapple Chicken tastes amazing and goes perfect over sticky white rice.  So if you want to save some time and money,  don’t think about takeout, think about your slow cooker and making this Slow Cooker Pineapple Chicken.

How do you make Pineapple Chicken in the Slow Cooker?

• Cut boneless, skinless chicken thighs into 1 inch pieces, place in a zip lock bag and  toss with cornstarch to coat.
• Heat vegetable oil in a skillet on medium high heat and brown chicken, just so it is lightly brown on both sides.
• Place chicken in a 6qt slow cooker that has been lightly sprayed with non-stick cooking spray.
• In a separate bowl combine the pineapple juice, packed brown sugar, ketchup, garlic, rice vinegar, and soy sauce and pour over chicken in slow cooker.
• Cover and cook on low 3-4 hours, or high 1.5-3 hours.  ( I cooked mine on low and it was done in 2.5 hours, so it may depend on how your slow cooker heats).
• 20 minutes before chicken is done, put sliced peppers, fresh pineapple chunks, and cornstarch slurry into slow cooker, mix, cover, and cook until peppers are tender and sauce thickens.
• Serve over rice and garnish with green onions and sesame seeds and a fortune cookie.

Tips for making Slow Cooker Pineapple Chicken:

• Can you use boneless, skinless chicken breast instead of boneless, skinless chicken thighs?  Yes.  Either one is great to use.
• Make sure to use vegetable oil or canola oil when browning chicken in skillet because they have a high smoke point, giving the chicken a nice crisp texture.  Olive oil does not have a high smoke point and your chicken will have a soft texture.
• Can I put the pineapple and peppers in the slow cooker with the sauce?  I wouldn’t recommend it.  The peppers and the pineapple will get very soft and loose their crisp texture.
• Do you have to brown your chicken before putting it into the slow cooker?  No.  If you want to save some time you can cut your chicken into 1 inch pieces and place them directly into the slow cooker.  The chicken will not have a crisp texture, but still will be delicious.
• Do you have to use fresh pineapple?  No.  You can use the pineapple that comes in the can of pineapple juice with chunks.  So just separate the juice from the pineapple and reserve the pineapple until the last 30 minutes of cooking.

Looking for more Slow Cooker Recipes?

• Slow Cooker Hot Apple Cider
• Slow Cooker Cranberry Meatballs
• Slow Cooker Beef Tips with Mushrooms
• The Best Slow Cooker Ribs

Slow Cooker Pineapple Chicken

Yield: 6-7 servings

Total Time: 4 hours 10 minutes

Prep Time: 10 minutes

Cook Time: Low 3-4 hours, High 1.5-3 hours

Slow Cooker Pineapple Chicken is the perfect alternative to takeout, and tastes amazing!

Print Recipe

Ingredients:

• 8 boneless, skinless chicken thighs, or 5 boneless skinless chicken breast but into 1″ pieces
• 2/3 cup cornstarch
• 1/4 teaspoon seasoned pepper
• 1/4 teaspoon garlic salt
• 2 Tablespoons vegetable oil
• 1 red pepper cut into thin slices
• 1 green pepper cut into thin slices
• 1 cup diced fresh pineapple (optional)
• Green onion and sesame seeds to garnish (optional)

For The Sauce:

• 1/4 cup packed light brown sugar
• 1 can pineapple juice with pineapple chunks, separated.  Reserve pineapple chunks for last 30 minutes of cooking.
• 3 Tablespoons ketchup
• 2 cloves garlic, minced
• 1-1/2 Tablespoons rice wine vinegar
• 1/3 cup light soy sauce
• 1/2 teaspoon ginger

Cornstarch Slurry:

• Combine 2 Tablespoons cornstarch with 3 Tablespoons of water, mix well to combine.

Directions:

1. In a ziplock bag combine diced chicken, cornstarch, pepper, and salt.  Shake to coat and set aside.
2. In a small mixing bowl combine all the sauce ingredients and set aside.
3. Heat oil in a skillet and cook chicken on medium-high until just brown on all sides.  Place into slow cooker and pour sauce over the top.  Cover and cook on low for 3-4 hours, or high 1.5-3 hours.
4. 30 minutes before chicken is done, mix in the cornstarch slurry, red and green peppers and pineapple chunks (reserved from pineapple juice, fresh or both).  Stir then cover and cook until thickens and peppers are tender, but not too soft.
5. Serve over rice and garnish with green onion and sesame seeds.

All images and text ©The Food Cafe.