Lightly season the chicken thighs with salt and pepper. This enhances the natural flavors of the meat. Don’t be shy with the seasoning, as it brings out the best in the chicken.
Heat a frying pan over high heat and add the olive oil. Once hot, sear the chicken quickly on both sides until they develop a golden crust. You don’t need to cook them through, just give them a nice color. This step is optional, but I find it adds a great depth of flavor!
Transfer the seared chicken thighs into the slow cooker. Make sure to layer them evenly so they cook through properly.
In a bowl, combine the pineapple with its juice (remember to reserve 3 tablespoons for later) along with the brown sugar, vinegar, bell pepper, onion, garlic, ginger, and ketchup. Stir well to mix everything together. The sweetness of the pineapple and the tanginess of the vinegar create a harmonious balance.
Pour this mixture evenly over the chicken in the slow cooker. Make sure all the pieces are well coated for maximum flavor.
Set your slow cooker to low and let it cook for 7 to 8 hours or on high for 3 to 4 hours. The longer you cook it on low, the more tender the chicken will be, so choose what fits your schedule best.
About 30 minutes before serving, mix the reserved pineapple juice with the cornstarch in a small bowl. This will act as a thickener for the sauce. Add it to the crockpot and gently stir it into the sauce.
Continue cooking for the last 30 minutes, allowing the sauce to thicken beautifully.
Once cooked, serve the Crockpot Hawaiian Chicken hot, topped with sliced green onions. This dish is perfect over rice to soak up all that delicious sauce!
