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This Crockpot Hawaiian Chicken is perfect for people who want a low-hassle meal and like their meat on the sweet side. It features a sticky-sweet sauce, with the natural mild acidity of the pineapple and mandarin oranges giving it just the right amount of tartness to put the sweet and savory flavors in balance. I have to say, the Hawaiians do know how to blend the Asian and American cooking traditions nicely. I was more than happy to break out my Crock-Pot again to give this a try. And with no pre-cooking even required, this recipe is about as easy as it gets.

For easier cleanup, spray down your slow cooker with some cooking spray or use a liner. You can tweak the sauce in this recipe a bit according to taste. The simplest way to serve this chicken is as shown, on a bed of rice of your choice. I happen to think that jasmine rice goes beautifully with this! That is likely more than enough for a full meal for most people, but if you want some sides, I would recommend some simply cooked carrots and a green vegetable of your choice for a bit of contrast.

Recipe and photo courtesy of Our Table For Seven

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Quick tip: Use slow cooker liners for an easier cleanup!

Have some fried chicken and give it a bit of Asian flair! With this Japanese Mochiko Chicken recipe, you can make this common Hawaiian “bento” and potluck item in the comfort of your own home, wherever you may be. I do enjoy exploring different ways of cooking chicken, particularly Asian-style options, and this is a good Japanese way of doing it, using mochiko (sweet rice flour).  The crust is softer than most recipes for American fried chicken but still very flavorful.

Though this recipe is for wings, and that is how you will most often see this recipe used, you can make use of other chicken pieces as well, including most skinless and boneless options.  Oh, and if you are having difficulty finding the mochiko, you can use something else with sweet rice flour in it, such as Bob’s Red Mill 1 to 1 Baking Flour. You may want to increase the amount of soy sauce, egg, and oyster sauce that you use in the batter, if you make that substitution, to keep the batter from being too thick and pasty.

Recipe and photo courtesy of Hi Cookery

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Quick tip: Marinate overnight for an even tastier result!

If you want a chicken recipe in which the sauce is a bit thinner and less cheese-heavy but still want something fairly creamy, and you appreciate the zesty flavor given by a little lemon juice (and the extra savory flavor that leaving the skin on gives the chicken), this Baked Lemon Butter Chicken is an excellent choice.  You can have it prepped and cooked in under an hour. One has to admire chicken for its versatility.  And though there are plenty of recipes for boneless, skinless chicken that I love, you can add a lot of flavor to the right recipe by leaving the skin on.

I thought adding spinach to this recipe was a nice touch, but that delicious lemon butter sauce would also make for a nice topping for any crisp green vegetables you might like to have on the side.  I think that this chicken also goes nicely with some wild rice.

Recipe and photo courtesy of Damn Delicious

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Quick tip: You can use chicken breasts instead of thighs, if that’s what you prefer.

If you like cheese and bacon, you’ll love this Chicken Monterey recipe!  Have restaurant-caliber flavor in about 45 minutes–quick and easy enough for even a hectic midweek night. If imitation is the sincerest form of flattery, I suppose that the Chili’s recipe developers ought to feel very flattered right about now.  I wouldn’t call this any ordinary imitation, though.  You had me at cheese and bacon–yum!

Some may say that this would be better cooked on the grill, but I thought that it turned out very nicely this way.  Baking it in the oven made it very low-hassle, too.  I served it with some green beans and macaroni and cheese (can you tell that we love cheese around here?), but I am sure that it would go with plenty of other things: wild rice, baked beans, cole slaw, maybe even a simple rice casserole would work.

Recipe and photo courtesy of Aunt Bee’s Recipes

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Quick tip: Instead of Monterey Jack, you could use your favorite cheese for this recipe.

I love traveling. There’s nothing that makes me more happy than being able to experience new cultures, get to know new people and just walk around in a completely different neighborhood. The best thing about traveling, to me, is that I get to have a taste of the delicious local food. Jamaica has been on my bucket list for years – until I get there, this recipe is the next best thing!

Jamaican jerk chicken is a savory, exotic meal with little hassle.  It is fancy enough for an elaborate dinner but simple and quick enough to make for lunch.  Not only that, it’s healthy too! Serve this over white rice and with some roasted bell peppers on the side. This recipe generally serves about 8 people.  It is spicy but you can leave out the jalapeno to tone it down.

Recipe and photo courtesy of MyRecipes.com

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Quick tip: You could use chicken breasts instead of thighs, if you prefer.