Hawaiian Crockpot Chicken
A comforting Hawaiian dish featuring tender chicken in a sweet and tangy sauce, perfect for busy families.
Ingredients
Main ingredients
- 2 lbs boneless, skinless chicken breasts or thighs Tender and juicy for best results
- 1 can (20 oz) crushed pineapple (undrained) Provides natural sweetness and tropical flair
- 1/2 cup packed brown sugar Balances the savory elements
- 1/3 cup low-sodium soy sauce or tamari For a gluten-free option
- 2 cloves garlic (minced) Infuses the dish with flavor
- 1 tsp fresh ginger (grated) Adds a warm, zesty note
- 2 tbsp cornstarch For thickening the sauce
- 3 tbsp cold water To mix with cornstarch for slurry
Instructions
Preparation
- Place the boneless chicken at the bottom of your slow cooker.
- In a separate bowl, whisk together the crushed pineapple (with juices), brown sugar, soy sauce, minced garlic, and grated ginger.
- Pour the sauce mixture evenly over the chicken.
- Cover the slow cooker, select cooking option: LOW for 4-6 hours or HIGH for 2-3 hours.
- Once cooked, remove the chicken and shred it using two forks.
- In a small bowl, combine cornstarch with cold water to create a slurry.
- Pour the slurry back into the slow cooker and stir into the liquid, then increase heat to HIGH and cook for an additional 15 minutes.
- Return the shredded chicken to the slow cooker and stir to coat with sauce. Serve warm.
Notes
Hawaiian Crockpot Chicken is perfect served over rice or with steamed vegetables. Adjust the sweetness by modifying the amount of brown sugar.