I love sweet and savory chicken dishes. If it's made in the crock pot then I love it even more! This recipe combines the flavor of the garlic brown sugar chicken recipe along with a tangy taste with a touch of heat. It is so good and the siracha adds the perfect amount of spice. Delicious!
Hawaiian Brown Sugar Crock Pot Chicken
Cal 250, Carbs 32g, Fat 0g, Protein 21.5g
16 oz. boneless skinless chicken breasts
1/2 cup packed light brown sugar (I used Splenda Brown Sugar Blend-Trust Me..It's good!)
1/3 cup pineapple juice
1 cup pineapple chunks
1 tsp. dried ginger
1 tsp. garlic powder
1/3 cup sprite zero
2 tbsp. reduced sodium soy sauce
1 tsp. siracha hot sauce
1 tbsp. cornstarch
1 tbsp. water
Spray crock pot with non-stick cooking spray. Place chicken inside. Mix together brown sugar, sprite, siracha, garlic powder, soy sauce, ginger, and pineapple juice. Pour over chicken. Cook on low for 3-4 hours. During the last 30 minutes of cooking add in your pineapple chunks.
Take chicken out of crock pot and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken. Remove from heat and let sit for a minute or two.
Spoon sauce over chicken and serve with rice or noodles. Enjoy!
This recipe can also be found at this Party