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Sweet Hawaiian Crockpot Chicken: Easy, Flavorful, Tropical

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5 from 1 review

Imagine coming home to the scent of dinner already done. Hawaiian Crockpot Chicken quietly bubbling away, filling your kitchen with the warm, sweet aroma of pineapple, brown sugar light, and soy sauce. It smells like something magical is happening.

  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

2 pounds boneless, skinless chicken breasts, trimmed and cut into large chunks

1 cup juicy pineapple chunks, packed in natural juice

1/2 cup low-sodium soy sauce, for a rich, savory base

1/4 cup brown sugar light, gently packed for sweetness and depth

1/4 cup apple cider vinegar, to brighten and balance the flavors

1 tablespoon fresh garlic, finely minced garlic

1 tablespoon fresh ginger, finely grated for warmth and zing

1/4 teaspoon crushed red pepper flakes, for a subtle kick

1 tablespoon cornstarch, to thicken the sauce to a silky finish

2 tablespoons cold water, for dissolving the cornstarch slurry

Instructions

  1. Arrange the chicken breasts in a single layer at the bottom of your crockpot. No searing needed, just let the slow heat do its work.
  2. Spoon the pineapple chunks over the chicken, spreading them evenly so their juices can infuse the meat as they simmer.
  3. In a medium bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes. Stir until the sugar is fully dissolved and the mixture is smooth.
  4. Pour the sauce evenly over the chicken and pineapple, making sure everything is well coated.
  5. Cover the crockpot with its lid and cook on low for 4 to 6 hours, until the chicken is tender and fully cooked through.
  6. Once done, remove the chicken breasts from the crockpot and transfer them to a cutting board to rest.
  7. Using two forks, shred the chicken into bite-sized pieces, discarding any excess fat as you go.
  8. In a small bowl, stir together the cornstarch and water until the cornstarch dissolves completely and the slurry is smooth.
  9. Pour the cornstarch mixture into the sauce left in the crockpot and stir to combine thoroughly.
  10. Replace the lid and cook the sauce on high for 10 to 15 minutes, or until it thickens to a glossy, spoon-coating consistency.
  11. Return the shredded chicken to the crockpot and gently stir it into the thickened sauce until fully coated.
  12. Serve the sweet Hawaiian crockpot chicken warm over rice or alongside your favorite side dish for an easy, flavorful meal.

Equipment

Notes

  • Be sure to use boneless, skinless chicken breasts for easy shredding and the most tender texture.
  • If you like your sauce on the thicker side, stir in an extra tablespoon of cornstarch for a silkier finish.
  • For a bolder pineapple flavor, swap in fresh pineapple chunks, they bring a brightness that canned just can’t match.
  • Want a little more heat? Adjust the red pepper flakes to suit your spice level.
  • Serve this dish over fluffy steamed rice, or pair it with roasted vegetables for a well-rounded, colorful plate.
  • Author: Jennifer West
  • Prep Time: 10 minutes
  • Rest Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Dish
  • Method: Crockpot
  • Cuisine: American

Find it online: https://evryfoodie.com/hawaiian-crockpot-chicken/