Begin by chopping the bell peppers into bite-sized pieces, ensuring vibrant colors for your Hawaiian crockpot chicken. Measure out pineapple juice, brown sugar, soy sauce, and cornstarch in separate bowls.

Place the chicken thighs at the bottom of your slow cooker, layered nicely. Add the chopped bell peppers on top.

In a medium bowl, combine the pineapple juice, brown sugar, soy sauce, and cornstarch, whisking until smooth. Pour it evenly over the chicken and bell peppers.

Cover your slow cooker with the lid and set it to cook on low for 4-6 hours or high for 2-3 hours.

Once the cooking time is complete, carefully remove the lid and give the Hawaiian crockpot chicken a gentle stir to combine the ingredients. Serve over rice.