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Sweet Hawaiian Crock Pot Chicken

Sweet Hawaiian Crockpot Chicken

A simple and comforting slow cooker recipe for Sweet Hawaiian Chicken, perfect for busy weeknights. This dish delivers tender, fall-apart chicken soaked in a luscious pineapple glaze with minimal effort. The flavors are a perfect balance of sweet and savory, with pineapple, brown sugar, and soy sauce creating a delicious sauce.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup pineapple juice
  • 1 can (8 oz) pineapple chunks, drained
  • ½ cup soy sauce
  • ½ cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 red bell pepper, thinly sliced
  • ½ teaspoon ground ginger
  • Salt and black pepper to taste
  • Cooked rice, for serving
  • Sliced green onions and sesame seeds, for garnish

Equipment

  • Slow cooker
  • Medium bowl
  • whisk
  • small bowl

Method
 

Instructions
  1. Prepare the Chicken: Start by seasoning the chicken breasts or thighs generously with salt and pepper on all sides. Place the seasoned chicken in the bottom of your slow cooker in a single layer.
  2. Mix the Sauce: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and ground ginger until the sugar is mostly dissolved. Pour this mixture evenly over the chicken in the crockpot.
  3. Add Pineapple and Pepper: Scatter the drained pineapple chunks and thinly sliced red bell pepper over the chicken and sauce. Cover the slow cooker with its lid.
  4. Slow Cook to Perfection: Cook on the low setting for 5 to 6 hours or on the high setting for 3 to 4 hours. The chicken is done when it's incredibly tender and cooked through.
  5. Thicken the Glaze: Carefully remove the cooked chicken from the slow cooker and set it aside. In a small bowl, mix the cornstarch and water together to create a slurry. Whisk this slurry into the sauce remaining in the crockpot. Cover and cook on high for about 15 more minutes, or until the sauce has thickened.
  6. Bring It All Together: You can either place the chicken back into the slow cooker whole or shred it first with two forks. Return the chicken to the pot and stir gently to coat it completely with the thickened sauce. Let it warm through for another 5 minutes.
  7. Serve and Garnish: Serve the Sweet Hawaiian Crockpot Chicken hot over a bed of fluffy rice. Garnish with a sprinkle of fresh green onions and sesame seeds.

Notes

For best results, do not overcrowd the slow cooker. Ensure the cornstarch and water are whisked until smooth before adding to the pot to prevent clumps. The chicken is perfectly cooked when it reaches an internal temperature of 165°F (74°C). You can substitute chicken with pork loin, or use tamari for a gluten-free option. Feel free to add more vegetables like snow peas or broccoli towards the end of the cooking time.