Sweet Hawaiian Crockpot Chicken
This Sweet Hawaiian Crockpot Chicken is the easiest dump-and-go dinner! Tender chicken slow-cooked in a sweet and tangy pineapple-soy sauce until fall-apart perfect. Ready with just 15 minutes of prep.
Servings: 6 servings
Calories: 320kcal
Equipment
- 6-Quart or Larger Slow Cooker/Crockpot
- Mixing Bowl
- Whisk
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 20 oz can crushed pineapple in juice, undrained
- 1/2 cup pineapple juice
- 1/3 cup brown sugar, packed
- 1/3 cup soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 2 tbsp cornstarch
- 3 tbsp cold water
- for serving cooked white rice or jasmine rice
- for garnish sliced green onions
- for garnish toasted sesame seeds
Instructions
- Place chicken in slow cooker. Whisk together pineapple (with juice), pineapple juice, brown sugar, soy sauce, garlic, and ginger. Pour over chicken. Cover and cook on LOW for 6-7 hrs or HIGH for 3-4 hrs.
- Remove cooked chicken to a plate. Whisk cornstarch and cold water into a smooth slurry. Pour into the hot crockpot liquid and whisk to combine.
- Shred the chicken with two forks. Return all chicken to the crockpot and stir into the sauce. Cover and cook on HIGH for 15-20 mins until sauce is glossy and thickened.
- Stir chicken and sauce. Serve hot over rice, garnished with green onions and sesame seeds.
Notes
Pro Tips: For the best sauce, always make a cornstarch slurry with cold water to prevent lumps. Shred the chicken directly in the crockpot to let it soak up all the delicious sauce. For a flavor boost, add 1 tbsp of rice vinegar to the sauce ingredients. To make this a complete one-pot meal, add chopped bell peppers or carrots at the beginning of cooking. This recipe is a perfect use for leftover chicken from our Best Chicken Fajitas.