Description
This Slow Cooker Hawaiian Chicken recipe features tender chicken pieces lightly browned before being slow-cooked in a sweet and tangy sauce made from BBQ sauce, pineapple juice, and brown sugar. Garnished with green onions, this dish offers a delicious balance of flavors and is perfect served over rice for an easy, comforting meal.
Ingredients
Scale
Chicken and Coating
- 1 to 1 1/2 pounds chicken tenderloins, cut into bite-size pieces
- 1/3 cup cornstarch
- 3 eggs
- 1 cup vegetable oil (for frying)
Sauce
- 18 ounces BBQ sauce (bottle of your favorite)
- 1 cup pineapple juice
- 1/3 cup brown sugar
Garnish
- Green onions or scallions (for garnish, optional)
Instructions
- Prepare the Coating: In a mixing bowl, whisk together the eggs and cornstarch until smooth to create a thick batter for coating the chicken pieces.
- Coat the Chicken: Dip and evenly coat each chicken piece in the egg and cornstarch mixture, making sure all sides are covered to help achieve a slightly crispy exterior after frying.
- Heat the Oil: Pour the vegetable oil into a large skillet and heat it over medium-high heat until hot but not smoking, ready for quick frying.
- Braise Chicken Lightly: Quickly brown the coated chicken pieces in the hot oil, turning them to get a golden color on each side. The goal is to add color and seal the chicken, not to cook through at this stage.
- Transfer to Slow Cooker: Place the browned chicken pieces into the slow cooker evenly in a single layer to prepare for slow cooking.
- Make the Sauce: In a separate bowl, combine the BBQ sauce, pineapple juice, and brown sugar. Mix well until the sugar is dissolved and the sauce is uniform.
- Add Sauce to Chicken: Pour the prepared sauce over the chicken in the slow cooker and gently stir to coat all pieces evenly with the sauce.
- Cook Slowly: Cover the slow cooker with its lid and cook on LOW heat for 3 to 4 hours. About halfway through cooking, check and stir the chicken to prevent burning and to ensure even cooking and sauce coating.
- Garnish and Serve: Once cooked, garnish the Hawaiian Chicken with chopped green onions or scallions if desired, and serve hot over rice for a complete meal.
Notes
- Do not overcook the chicken during frying; just a quick browning is needed to seal in juices.
- Slow cooker temperatures vary; stir occasionally and check to prevent sauce from burning at the bottom.
- You can substitute chicken breasts or thighs if tenderloins are unavailable, adjusting cooking times as needed.
- For a thicker sauce, remove the lid in the last 30 minutes of cooking to reduce liquid slightly.
- Serve with steamed rice or cauliflower rice for different dietary preferences.
