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!
Quick Tip: I always keep a couple packets of microwaveable quinoa & rice packets in my pantry for times where I need a quick fix.
Dinner Transformed: Hawaiian Crockpot Chicken
- Cuisine: Lunch
- 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
- 1/2 cup of water
- Place all ingredients in crockpot.
- Cook on HIGH for 2-3 hours or LOW for 4-6 hours.
- 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
- Serving Size: 6