Slow Cooker Hawaiian Chicken
Tasty chicken main dish that you can bake in the oven or make in your slow cooker. The tangy sauce is made from ketchup, vinegar, sugar, soy sauce and crushed pineapple. This gluten free recipe is terrific for family or company dinners. Serve over rice.
Ingredients
- 2 lbs. chicken breasts boneless, skinless or use thighs or whole chicken, cut up
- garlic salt as needed
- 2 large eggs well beaten
- 1 cup Bob’s Red Mill gluten free all-purpose flour or use regular flour
- 1 1/2 cups catsup
- 3/4 cup sugar
- 1/2 cup apple cider vinegar
- 1/3 cup crushed pineapple and juice
- 1 tsp. salt
- 1 tsp. soy sauce (I use San-J Tamari gluten free soy sauce)
Instructions
- Wash and drain chicken.
- Sprinkle liberally with garlic salt.
- Let stand 15-30 minutes.
- Meanwhile, combine catsup, sugar, vinegar, pineapple, salt and soy sauce in saucepan and bring to a boil.
- Remove sauce from heat and set aside.
- Dip chicken in beaten egg and then flour.
- Fry chicken in skillet in a little oil until nicely browned.
- Place in baking pan (or toss in crock pot).
- After boiling sauce, cover chicken with sauce.
- Put on low in crockpot 6-8 hours or bake covered at 350° for 45-60 minutes.
Notes
NOTE: This recipe can be cooked in the crockpot or baked in the oven - both ways work wonderfully.
NOTE: Start preparing rice about 30-40 minutes before chicken is done so both are ready at the same time.
NOTE: You can use regular flour to make this recipe.
© Can’t Stay Out of the Kitchen
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