Best Crock Pot Waikiki Chicken Recipes

CROCK POT HAWAIIAN CHICKEN

Steps:

• Spray the inside of the slow cooker with nonstick cooking spray.
• In a medium-size mixing bowl, combine the brown sugar, lemon juice, liquid from can of pineapple and mandarin oranges, ginger, salt, and pepper. Stir until well mixed.
• Add the cornstarch to the mixture and whisk until it is mixed.
• Place the chicken inside the Crock Pot. Top the chicken with the mandarin oranges and pineapple slices.
• Pour the seasoning mixture over the chicken.
• Cover the Crock Pot and cook on low for 4 hours or until the chicken is done.
• Serve over rice.

SLOW COOKER HAWAIIAN CHICKEN

Steps:

• Place a large skillet over high-heat and add some oil, once hot, sear the chicken pieces until browned.
• Place the thighs in the crockpot.
• Add the rest of the ingredients on top.
• Cover with the lid on the slow cooker, and cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
• During the last 30 minutes of cooking, add the cornstarch slurry. Close the lid and let it cook for 30 more minutes.
• Serve it warm over some white rice and veggies on the side.

CROCK POT WAIKIKI CHICKEN

Steps:

• Dump all in crock pot cook on high for 1 hour.
• Cook on low for 7 hours.
• Serve over rice.
• Enjoy.

HAWAIIAN CROCK POT CHICKEN

Steps:

• Place breasts in crock pot, pour pineapple on top of chicken and then pour sauce over all. Cook on low for 6 hours.

CROCK POT - HAWAIIAN CHICKEN

Steps:

• In a skillet lightly brown chicken pieces slowly in vegetable oil. Remove from skillet and place in bottom of crock pot.
• In same skillet cook onion and celery just until tender, but not browned.
• Add remaining ingredients and simmer about 1 minute. Pour sauce over chicken in crock pot.
• Turn crock pot on high for 1st hour and then to low for 3-4 hours.
• Note: If you want sauce thicker, add 1 tablespoon of cornstarch during last 30 minutes.
• Wonderful served over buttered rice!
• Enjoy!

WAIKIKI BEACH CHICKEN

Steps:

• Heat oven to 350*.
• Coat chicken with flour.
• Heat oil in large frying pan and brown chicken on all sides.
• Remove to a shallow roasting pan.
• Arrange pieces skin side up.
• Sprinkle with salt and pepper.
• Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup.
• Add water to make 1 1/4 cups.
• Mix in cornstarch to dissolve.
• In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube.
• Bring to a boil for 2 minutes.
• Pour over chicken.
• Bake uncovered for 30 minutes.
• Add pineapple slices and peppers.
• Bake 30 minutes more.
• Serve with rice and enjoy!