Slow Cooker Pineapple Chicken With Zoodles

Slow cooker recipes are easy for the family to pull together with little effort.

This colorful and nutrient-dense dish includes tender pineapple and crunchy water chestnuts with sweet and salty flavors that complement one another.

Served over zucchini noodles reduces the calories and carbs. One cup of zucchini has about 25 calories and about 5-7 grams of carbs. One cup of pasta, on the other hand, can have as many as 200 calories and 45 grams of carbs.

Photo credit: A Healthier Michigan 

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  • 1.5-2 lbs. boneless skinless chicken, best with combination of thighs and breast, chopped into 1 inch pieces
  • 1 (20 oz.) can of pineapple chunks, reserve juice
  • ½ cup chicken broth
  • 2 Tbsp. low sodium soy sauce
  • ¼ cup brown sugar
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh ginger, grated or 1 tsp ground ginger
  • 2 Tbsp. honey
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 small yellow onion, cut into 1-inch pieces
  • 1 (8 oz.) can of sliced water chestnuts
  • 2 Tbsp. cornstarch
  • ¼ cup water
  • 2 tsp. sesame seeds, optional garnish
  • Parsley, optional garnish
  • 3-4 zucchinis, made into zoodles (zucchini noodles)

Slow Cooker Pineapple Chicken With Zoodles

1. Pour juice from canned pineapple into a mixing bowl with chicken broth, soy sauce, brown sugar, garlic, ginger and honey. Whisk thoroughly to combine.
2. Place chicken and pineapples in slow cooker, pour mixture over chicken. Cook on low for 4-6 hours or high for 2-4 hours until cooked to 165 degrees.
3. During last 30 minutes of cooking add bell pepper, onion, and water chestnuts. Also, at this time, mix cornstarch in water until dissolved and add to slow cooker.
4. Serve chicken on top of zoodles or bed of white rice, brown rice or quinoa. Garnish with sesame seeds and parsley. Enjoy!

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