Slow cooker meals are a lifesaver sometimes, and this Hawaiian Chicken is a tasty little godsend to have in your repertoire.
First things first. Have you heard of National Blog Posting Month (also known as NaBloPoMo)? It has been around, like, forever, but even though I’ve been blogging since 2005 (eeeks!), I have never done it. It’s when bloggers vow to blog (or try to blog!) every day during the month of November. Regular readers I’m sure have noticed that I don’t blog with the same consistency that I used to back in the day. I posted 6-7 days a week for the first few years, then I dropped to five days a week, and for the past few years, my goal has been 2-3 days a week. And even then, I struggle.
The struggle is for a variety of reasons. Over the years of this blog, I’ve had a baby. A miscarriage. Another baby. A divorce. A huge job change. In general, life has happened. And when something has to slip, it’s usually this space. I look at other successful bloggers and see they’re able to post crazy amounts of content weekly (like YoungHouseLove used to), and there are bloggers on the other end of the spectrum that only post a handful of times a year and still enjoy success (Orangette comes to mind). My posting frequency, or lack thereof, is just some arbitrary schedule that I started on my own, so, really, although I beat myself up about it sometimes, in the grand scheme of things … I’d rather blog because I’m inspired or passionate about something, not because I haven’t posted enough this week.
Ya feel me?
Some days I just don’t have anything to say (imagine that?!) and sometimes life just gets in the way. That being said, I’ve got some big goals for 2018, and this blog continues to be part of the journey. So when I saw a brief mention of NaBloPoMo in a facebook group I’m in, I thought it was just the motivation I needed to get back on track.
And! One of my oldest (and first) blogging friends is joining in the NaBloPoMo movement with me as well, so when you’re done here, be sure to visit Sarah at Sarah’s Cucina Bella to see how she’s kicking off the month.
So here goes!
Now for the main topic, this Slow Cooker Hawaiian Chicken. This summer, Madeline started competition cheer. And, I’m not gonna lie, the schedule is a little tough. More so on her than anybody, and she hasn’t complained one bit, but it has made dinnertime a bit of a challenge. Because of this, I have definitely broken out my slow cooker more regularly lately, and I have been relying on new recipes and tried-and-trues.
Both of my kids like pulled pork, so when I saw this recipe for Hawaiian Chicken, I figured it would get the thumbs up from both of them, and I was right. It’s sweet, and sticky, and an easy meal to customize. I had all the ingredients on hand except for pineapple juice, so it was quick to put together (and now that it’s in regular rotation, I have plenty of pineapple juice in my pantry). My kids like things on rolls, and although I do too, I served theirs with rolls, and mine without (trying to keep empty carbs at a minimum). Neither of them like coleslaw (weirdos!), but I do, so, extra for me (that recipe will be coming soon). Sliced pickles added on top of theirs gave it a nice crunch.
This one is an easy, solid crowd pleaser that is good to have in your cache of go-to crockpot recipes, and I’ve listed a few more below that we like as well. Feel free to drop a link to one of YOUR favorite slow cooker recipes. Sharing is caring.
Hungry for more slow cooker recipes?
I discovered this recipe for pot roast over the summer, and it’s crazy simple and delicious.
Don’t let the awful picture deter you, this Split Pea Soup is not to be missed.
This carnitas recipe is often requested by my son, and hits the table at least monthly.
Slow Cooker Hawaiian Chicken
Recipe courtesy of Lemon Tree Dwelling
3 lbs. boneless skinless chicken breasts
1 cup chopped onion
2 tablespoons butter
1/4 cup flour
2 c. pineapple juice
1/2 cup brown sugar
3/4 c. ketchup
1 tablespoon soy sauce (I used Braggs Aminos)
4 garlic cloves minced
1-1/2 teaspoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon ginger
Combine pineapple juice, brown sugar, ketchup, soy sauce, garlic, worcestershire sauce, and spices in a large measuring cup or mixing bowl. Mix until all ingredients are incorporated, then set aside. Heat 2 Tbsp. butter in a large skillet over medium-high heat. Add chopped onion and saute until onion begins to brown. Stir in 1/4 c. flour. Pour pineapple juice mixture into skillet and boil, stirring, 10-15 minutes or until sauce is thick. Place chicken in slow cooker and cover with sauce. Cook on low heat 8 hours.
*If sauce is not as thick as you’d like it to be, you can prop open the lid and let some additional liquid evaporate before shredding and serving.
*Note: sauce will thicken further as it cools.