Crockpot Hawaiian Chicken Bowl
Just because it’s cold outside, doesn’t mean you can’t feel like you’re on an island. Our Crockpot Hawaiian Chicken Bowl will do just that!
Course: Main
Servings
4
servingsPrep time
10
minutesCook time
8
hoursIngredients
2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2″ pieces
1/3 cup soy sauce
2 tablespoons lime juice
1/4 cup orange juice
1 tablespoon lime zest
2 tablespoons sesame oil
1 container Crazy Fresh Pineapple Chunks, 20 ounces
1 container Crazy Fresh Diced Stoplight Peppers
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1/3 cup brown sugar
1/3 cup hoisin sauce
1 teaspoon red pepper flakes
4 tablespoons orange juice
2 tablespoons cornstarch
4 green onions, sliced
Sesame seeds
Slivered almonds
Directions
- Sear chicken pieces in a hot pan with oil.
- Place the chicken in the crockpot. Add the rest of the ingredients on top (ending with red pepper flakes).
- Cover the crockpot with the lid and cook on low for 7-8 hours OR high for 3-4 hours.
- Mix together the 4 tablespoons of orange juice and 2 tablespoons of cornstarch to create a slurry. Add that to the crockpot during the last 30 minutes of cooking. Close the lid, and let it cook for 30 more minutes.
- Serve it warm over rice, and top with green onions, sesame seeds and slivered almonds.
