Description
Sweet Hawaiian Crockpot Chicken is your ticket to an easy tropical dinner! Juicy chicken slow-cooked in a sweet and savory pineapple sauce makes this dish irresistibly tender and bursting with island flavor. Perfect for busy weeknights or impressing family and friends!
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds)
1 cup pineapple juice
1 cup diced pineapple (fresh or canned)
½ cup soy sauce
¼ cup brown sugar
2 cloves garlic, minced
1 teaspoon ground ginger
¼ teaspoon black pepper
Optional Additions:
Sliced green onions, for garnish
Red pepper flakes, for spice
Chopped bell peppers, for color and crunch
Special Garnishes:
Fresh cilantro or parsley
Sesame seeds
Instructions
Prepare your chicken breasts. Leave whole or cut into smaller pieces for quicker cooking. Place them at the bottom of the crockpot.
In a medium bowl, whisk together pineapple juice, diced pineapple, soy sauce, brown sugar, garlic, ginger, and black pepper until sugar is dissolved.
Pour the pineapple mixture over the chicken in the crockpot, coating all pieces.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Shred the chicken with two forks directly in the crockpot, then stir it into the sauce.
Serve hot, garnished with green onions, sesame seeds, and your choice of sides.
Notes
Swap chicken thighs for a juicier version.
For extra veggies, add bell peppers halfway through cooking.
To thicken the sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 30 minutes of cooking.
Leftovers keep well in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main course
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 24 g
- Sodium: 1200 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 110 mg