Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Slow Cooker Hawaiian Chicken Rice Bowls
Course:
Main Course
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
2
minutes
minutes
Total Time:
12
minutes
minutes
Servings:
6
Calories:
297
cal
Author:
Ashley Fehr
Slow cooker Hawaiian chicken, pineapple, peppers and rice make the perfect meal-in-one for summer! No need to turn on the oven for these Hawaiian Chicken Rice Bowls!
Print Recipe
Ingredients
3
chicken breasts
2
sweet bell peppers
sliced
1 540
ml
can pineapple chunks with juice
1/4
cup
soy sauce
1/4
cup
brown sugar
1/4
cup
ketchup
1
teaspoon
minced garlic
1/4
teaspoon
ground ginger
2
tablespoons
corn starch
3
cups
cooked rice
fresh green onion or cilantro and other toppings to garnish as desired
Instructions
In a lightly greased 4-6 quart slow cooker (mine was 4qt), lay chicken breasts evenly on the bottom. Top with sliced peppers.
In a medium bowl, combine pineapple chunks and juice, soy sauce, brown sugar, ketchup, garlic, ginger, and corn starch. Pour over chicken and peppers.
Cover and cook on high for 2-3 hours or low for 4-6 hours (this depends a lot on your slow cooker and how hot it is!).
Serve with cooked rice, and garnish as desired.
Notes
This is an easily gluten-free dish but you have to be sure that your condiments and ingredients are gluten-free.
Nutrition
Calories:
297
cal
|
Carbohydrates:
53
g
|
Protein:
16
g
|
Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
702
mg
|
Potassium:
496
mg
|
Fiber:
2
g
|
Sugar:
25
g
|
Vitamin A:
1355
IU
|
Vitamin C:
60.5
mg
|
Calcium:
38
mg
|
Iron:
1.1
mg