Sweet Hawaiian Crockpot Chicken
Ingredients
½ pound boneless skinless chicken breasts cubed
2 tablespoons soy sauce or tamari for gluten-free
1 teaspoon tomato paste
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
½ teaspoon brown sugar
Black pepper to taste
1 red bell pepper diced
8 ounces small can of pineapple chunks with juices
Scallions for garnish (optional)
Rice for serving (optional)
Directions
Add the soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar black pepper to the slow cooker and mix together.
Add the diced chicken breasts, red bell pepper and a can of pineapple chunks (including the juice) into the slow cooker.
Gently stir the ingredients in the slow cooker, ensuring the chicken and bell peppers are evenly coated in the marinade.
Set your slow cooker to low and cover it with the lid. Cook for 4-6 hours. You can also cook on high for 2-3 hours.
About 30 minutes before serving, taste the sauce and adjust the seasoning if necessary. You can add more soy sauce or brown sugar if desired.
Optionally, garnish with sliced scallions and serve over rice.
