Description
Tropical paradise meets comfort in this sweet hawaiian crockpot chicken, blending island-inspired flavors with effortless slow cooking. Succulent chicken infused with pineapple and ginger promises a delightful meal that transports you to Hawaiian shores with minimal preparation.
Ingredients
Scale
Protein:
- 4 bone-in, skin-on chicken thighs
Fruits and Vegetables:
- 1 small onion, sliced
- 1 can (14 ounces / 397 grams) artichoke hearts, drained and quartered
- 1 lemon, thinly sliced
- 3 cloves garlic, minced
Liquids and Seasonings:
- 2 tablespoons olive oil
- 1/2 cup dry white wine (or chicken broth)
- 1 cup chicken broth
- 1/2 cup mixed olives (green and black)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare the chicken thighs by generously seasoning with salt and pepper, ensuring an even coating for maximum flavor absorption.
- Warm olive oil in a large skillet over medium-high heat, creating a sizzling surface for perfect golden-brown searing.
- Carefully place chicken thighs skin-side down, allowing them to develop a rich, caramelized exterior for approximately 5 minutes.
- Flip the chicken and cook an additional 3 minutes, then transfer to a temporary holding plate.
- In the same skillet, introduce sliced onions and minced garlic, sautéing until they become translucent and release their aromatic essence.
- Deglaze the pan with white wine or chicken broth, skillfully scraping accumulated flavor-packed browned bits from the skillet bottom.
- Incorporate chicken broth, oregano, crushed red pepper flakes, artichokes, olives, and delicate lemon slices into the mixture.
- Gently return the seared chicken thighs to the skillet, positioning them skin-side up for optimal cooking.
- Cover and allow the dish to simmer for 20 minutes, ensuring the chicken reaches perfect tenderness and absorbs surrounding flavors.
- Finish by sprinkling fresh parsley across the top, creating a vibrant garnish that adds both color and freshness.
- Serve immediately alongside complementary sides like fluffy rice, hearty quinoa, or a crisp green salad.
Notes
- Toast chicken skin before slow cooking to lock in extra flavor and create a crispy exterior that adds delightful texture.
- Reduce wine or broth briefly to concentrate flavors and enhance the overall depth of the dish’s taste profile.
- Consider using boneless chicken thighs for faster cooking and easier serving if you prefer less prep work.
- Swap pineapple juice with orange juice for a slightly different tropical twist while maintaining the sweet Hawaiian essence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 415
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg