Healthy Recipe – Crockpot Pineapple Chicken


  • 1 ½ pounds boneless, skinless chicken thighs 
  • 1 cup low-sodium chicken broth
  • ¼ cup low-sodium soy sauce
  • 4 teaspoons cornstarch
  • 2 teaspoons toasted sesame oil
  • 3 large cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon crushed red pepper
  • 2 cups cubed fresh pineapple
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces 
  • Sliced scallions for garnish


  • Coat a 5- or 6-quart slow cooker with cooking spray. Place chicken in one layer in the bottom of the cooker. Whisk broth, soy sauce and cornstarch in a measuring cup until smooth. Add sesame oil, garlic, ginger and crushed red pepper; stir to combine. Pour the mixture over the chicken, then scatter pineapple, bell pepper and onion over the top. Cover and cook on Low for 4 1/2 hours or on High for 2 hours.
  • Remove the chicken and vegetables to a bowl. Transfer the liquid to a medium saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to about 1 cup, about 10 minutes. Coarsely shred the chicken; place the chicken mixture in a serving bowl. Add the sauce and stir to combine. Garnish with scallions, if desired.