After many attempts to get this Crockpot Hawaiian Chicken just right, I am finally so happy with how it turned out!
If you have been ignoring your slow cooker, this is the recipe to dust off the cob webs and give a try. It is easy, delicious, and can be used so many different ways.
Over the Spoon for:
- high in protein
- naturally gluten and dairy free
- less than 10 ingredients
- Chicken breasts
- No Soyaki sauce - either from Primal Kitchens or Trader Joe's version, you could also use a favorite teriyaki sauce of choice
- Bell Pepper
- Cilantro to garnish
See recipe card for quantities.
- Start by cooking chicken breasts in crockpot with garlic and part of sauce.
- Remove chicken from crockpot, shred chicken and return to crockpot. Stir in bell pepper, quinoa, and more sauce and continue cooking.
- Serve with pineapple juice and pineapple chunks.
- Quinoa- instead of quinoa you can use quick cooking rice. The goal of the quinoa is to absorb excess liquid, which unfortunately means that cauliflower rice wouldn't work
- Bell pepper- No peppers? Try some zucchini instead
- Vegetarian -Try this with your favorite plant based protein instead
- Spicy - add chili pepper flakes while cooking or sriracha sauce after for some heat
- Deluxe - serve it in a sliced pineapple bowl!
I have been making this in the crockpot but you could make this by cooking chicken in the instant pot and then turning to sauté mode to cook the peppers and quinoa.
Store in a container in the fridge for 2-3 days.
Or freeze up to a month!
Ways to serve
You can serve this in a bowl, as is.
In a lettuce wrap or pita.
Over rice, quinoa, or cauliflower rice.
In a pineapple boat!
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
Crockpot Hawaiian Chicken
- Crock Pot
- 4 chicken breasts
- 1 tbsp minced garlic
- 1 cup Teriyaki sauce
- ½ cup quinoa
- 1 red bell pepper
- 1 lime
- 1 cup pineapple chunks
- Place chicken breast, garlic, and ½ cup sauce in a crockpot.
- Cook on high for 2.5 - 3 hours.
- Remove chicken and shred, then return to crockpot.
- Add quinoa, diced bell pepper, and the rest of sauce to crockpot.
- Cook for 1 more hour on high or until quinoa is cooked.
- Serve with lime juice and pineapple chunks.
- Garnish with cilantro and green onion (optional)