Print

Hawaiian Crockpot Chicken: 1 Secret for a Joyful Dinner

Hawaiian Crockpot Chicken
Print Recipe

This Hawaiian Crockpot Chicken recipe brings the flavors of the tropics to your table with minimal effort. Tender chicken, sweet pineapple, and a savory sauce cook together in your slow cooker for a delicious and easy meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (20 oz) can pineapple chunks, undrained
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Cooked rice, for serving
  • Chopped green onions, for garnish

Instructions

  1. Place chicken in the slow cooker.
  2. In a medium bowl, whisk together pineapple chunks with juice, soy sauce, brown sugar, apple cider vinegar, ginger, garlic, and red pepper flakes.
  3. Pour the sauce mixture over the chicken in the slow cooker.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and tender.
  5. Remove chicken from the slow cooker and shred it using two forks.
  6. In a small bowl, whisk together cornstarch and cold water to create a slurry.
  7. Pour the cornstarch slurry into the slow cooker with the sauce. Stir well.
  8. Return the shredded chicken to the slow cooker.
  9. Cook on high for an additional 15-20 minutes, or until the sauce has thickened.
  10. Serve the Hawaiian Crockpot Chicken over cooked rice, garnished with chopped green onions.

Notes

  • For a spicier kick, add more red pepper flakes.
  • You can use fresh pineapple as well; just add 1/2 cup of pineapple juice to the sauce.
  • This recipe is great for meal prepping. Store leftovers in an airtight container for up to 3-4 days.

Nutrition

Find it online: https://sundayflavor.com/hawaiian-crockpot-chicken-easy-dinner/