I’ve been in a food rut this summer. I’m not sure what it is, but my usual love of meal planning and culinary creativity is GONE. I’m still looking for ideas for summer dinner meals if you have a great solution your family loves. But, in the meantime, our version of Slow Cooker Hawaiian Chicken is perfect for summer because you throw everything together in the crockpot and just add rice or shells and cheese on the side. And, I include carrots and peppers with the sauce, so it’s a whole meal all in one place.

I love this meal because you put it in the crockpot and let it cook all day while you carry out your summer plans. It doesn’t heat your house up and when you come home from a busy day, dinner is ready and vegetables are included.

Also, this would be a great recipe to add to your mix for those looking for seasonal light dishes that are low in Weight Watcher points or lean and green.

This easy Slow Cooker Hawaiian Chicken is a light summer meal, perfect for WW plans, that cooks while you enjoy the pool or play outside all day, but still need a healthy meal for the whole family.

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5 from 1 vote

Slow Cooker Hawaiian Chicken

This easy Slow Cooker Hawaiian Chicken is a light summer meal, perfect for WW plans, that cooks while you enjoy the pool or play outside all day, but still need a healthy meal for the whole family.

Course: Main Course

Cuisine: Mediterranean

Keyword: crockpot, hawaiian, rice, slow cooker, summer

Ingredients

3 lbs bag frozen chicken
1 red or yellow bell pepper
½ red onion
1 lb carrots
1 pouch Grillmates Garlic & Herb seasoning
1 can crushed pineapple
1 bottle SF barbecue sauce
4-6 cups rice or 2 rice pouches

Instructions

Place slow cooker liner in pan.
Place chicken in pan.
Rough chop bell pepper and onion in ½-inch chunks.
Add bell pepper, onion, and carrots to the top of the slow cooker.
Sprinkle with seasoning.
Add crushed pineapple and barbecue sauce to top of slow cooker.
Cook on low for 8 hours.
Before eating, cook rice or shells and cheese

Notes

Note: this is great served over rice to absorb the sauce. But, it could be served with shells and cheese or a side salad instead.

One quick tip – sometimes I serve this over brown rice or a brown rice and quoina blend. But, I really love it over jasmine rice I cooked in coconut milk. I like boil in a bag rice. So I put one can of light coconut milk and then one can of water in a saucepan with 2 bags of boil in a bag Jasmine rice. I’m not sure if it does anything, but it makes me feel fancy!