Our slow cooker chicken with pineapple juice and bell peppers is incredibly tender and simple to prepare. It takes about 10 minutes to assemble in the morning using boneless, skinless thighs and makes a flavorful dinner when served over rice.
Crockpot recipes are a favorite because they fill the house with delicious aromas and let everyone eat when they arrive home without the rush. Once the chicken is cooked, set the slow cooker to “keep warm” so each person can serve themselves when ready.
This recipe is similar to our Instant Pot Hawaiian chicken but adapted for slow, all-day cooking. Prepping in the morning and letting the thighs cook low and slow results in very tender, flavorful meat.
The sauce is a balanced sweet-and-savory mix with an Asian-inspired profile and is easy to whisk together. I typically use 1 to 1.5 pounds of thighs—dark meat stays juicy and flavorful as it cooks.
Ingredient Notes
Start with the main ingredient: chicken thighs. For the best result choose boneless, skinless thighs so the sauce penetrates the meat. You can use bone-in thighs if you prefer—the cooking time is about the same, but boneless cooks and shreds more easily.
Can you use chicken breasts?
Yes. Boneless, thin chicken breasts will work, but thicker breasts may need an extra hour or two in the slow cooker. White meat will shred with enough time, though it tends to be less rich in flavor than thighs.
I add one large bell pepper, cut into chunks, for texture and sweetness. Any color will do, though red or orange peppers are sweeter and pair nicely with the pineapple.
Pineapple Chicken Sauce
Start by reserving the pineapple juice from the can when draining the fruit. That juice becomes the base of the sauce.
To sweeten, whisk in light brown sugar. Add soy sauce for a savory, slightly salty depth, and include garlic and ginger for aromatic, Asian-style notes.
A small amount of cornstarch helps thicken the sauce; for a gluten-free option use arrowroot. A couple tablespoons of ketchup round out the flavor with additional sweetness and body, plus a pinch of salt and pepper to taste.
How Long to Cook
Using boneless, skinless thighs, cook on low for about 4 to 4.5 hours, depending on thickness. Avoid cooking longer than 6 hours, as the meat can become stringy if overcooked.
Can you double this?
Yes—if serving a larger group, increase the thighs to 2–2.5 pounds and double the sauce ingredients. You may need to add an extra 30 minutes to an hour of cooking time, depending on your slow cooker and how full it is.
If you enjoy this flavor profile, consider trying other dishes that combine fruit with savory meats, such as pork chops with pineapple.
Slow Cooker Chicken with Pineapple Juice Recipe
Print Recipe
Equipment
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1 slow cooker
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1 knife
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1 cutting board
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1 bowl
Ingredients
- 1-1.5 pound chicken thighs, boneless skinless preferred
- 1 can pineapple chunks, 14 oz., drained, juice set aside
- 1 large bell pepper, red used, cut into chunks
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tbsp ketchup
- 2 tbsp cornstarch
- 1 tsp ginger, ground
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp garlic, minced
Instructions
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Place the thighs in the bottom of the slow cooker, overlapping as little as possible. Add the drained pineapple chunks and the bell pepper pieces on top of the chicken.
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In a bowl, whisk the reserved pineapple juice with soy sauce, brown sugar, ketchup, cornstarch, ginger, garlic, salt, and pepper until smooth. Pour the sauce over the chicken and fruit.
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Cook on low for 4–4.5 hours, or until the meat pulls apart easily with a fork. Serve the chicken and sauce over a bed of cooked rice.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.