Dinner Transformed: Hawaiian Crockpot Chicken

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This Hawaiian Crockpot Chicken is a great way to keep the kitchen cool during this crazy heatwave. There are just a handful of simple ingredients, making this one a perfect recipe to have the kids help with.

I served this delicious chicken on our favorite rolls with a side of sweet corn for dinner. After dinner was over, I had a couple scoops of the chicken leftover. Not enough to make a whole sandwich, but way too much to just dump in the trash. Time for a Dinner Transformed!!!!

Serve that leftover scoop of Hawaiian Crockpot Chicken over a bed of rice and pack it up with a small side salad. Now those trash-bound leftovers have been transformed into a healthy, fun and filling lunch!

Related: Top 5 Lunchboxes We’ve Tested

Quick Tip: I always keep a couple packets of microwaveable quinoa & rice packets in my pantry for times where I need a quick fix.

 

5.0 from 1 reviews
Dinner Transformed: Hawaiian Crockpot Chicken
 
Author:
Cuisine: Lunch
Ingredients
  • 4-5 Boneless Chicken Breasts
  • 1 (18oz) bottle of your favorite honey bbq sauce.
  • 1.5 cup of chicken broth
  • 2 cups of frozen bell pepper strips
  • 1 (20 oz) can of pineapple chunks, drained
  • ½ cup of water
Instructions
  1. Place all ingredients in crockpot.
  2. Cook on HIGH for 2-3 hours or LOW for 4-6 hours.
  3. Use 2 forks to shred chicken while it is still in the crock pot. Let shredded chicken remain in crockpot sauce for 15 more minutes
Nutrition Information
Serving size: 6

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About MOMables

Laura Fuentes is the founder of MOMables and a mom to 3 kids. She's the Author of 3 cookbooks, has competed (and won!) on Food Network, is a TODAY Food contributor, has a column on the Huffington Post and creates recipes for numerous print magazines. She also produces recipe videos for the MOMables YouTube Channel.