Hawaiian Chicken

Updated at: Thu, 17 Aug 2023 06:32:59 GMT

Step 1

In a medium bowl, whisk together the honey, soy sauce, brown sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

Step 2

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook, stirring, until just softened, 4 to 5 minutes. (Freezing instructions start here).

Step 3

Transfer the onion to the slow cooker and add the chicken, pineapple, and bell peppers. Pour the honey sauce over the top.

Step 4

Cover and cook on low for 2.5 to 3.5 hours or until cooked through. (The chicken is done when it is no longer pink inside and/or registers 165F internally).

Step 5

Transfer the chicken to a cutting board and slide it on an angle. Set aside.

Step 6

Carefully transfer the veggies and juices from the slow cooker to a medium saucepan. In a small bowl, stir together the cornstarch and 2 tablespoons water until smooth, then add it to the pan with the veggies. Bring the mixture to a boil over high heat. Reduce the heat to maintain a simmer and cook, whisking, until thickened, about 3 minutes.

Step 7

Return chicken, thickened sauce, and veggies to the slow cooker and stir gently to combine. Serve over rice.

Step 8

Freeze for Later: Follow steps 1 and 2; let the onion cool. Transfer the sauce and onion to a gallon-size freezer bag or container and add the chicken, pineapple, and bell peppers. Seal and freeze.

Step 9

Prepare from Frozen: Have cornstarch and cooked rice on hand to complete this meal. Thaw. Place in the slow cooker. Follow steps 4 through 7.

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Easy

Kid-friendly

Makes leftovers

Sweet