Description
Sweet Hawaiian Crockpot Chicken is a tender, flavorful dish where boneless chicken breasts are slow-cooked in a delicious pineapple-based sauce with soy, brown sugar, and spices. The chicken becomes juicy and infused with sweet and savory tropical flavors, perfect served over rice or noodles for a comforting meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1 can (8 oz) crushed pineapple in juice, undrained
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken: Place the chicken breasts in the bottom of your slow cooker to create the base for the dish.
- Mix the Sauce: In a small bowl, combine pineapple juice, brown sugar, soy sauce, crushed pineapple (with juice), minced garlic, ground ginger, salt, and pepper, stirring until well blended.
- Add Sauce to Chicken: Pour the pineapple sauce mixture evenly over the chicken breasts, making sure each piece is coated thoroughly.
- Slow Cook the Chicken: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is tender and fully cooked.
- Remove Chicken: Once cooked, carefully take out the chicken breasts from the slow cooker and set them aside temporarily.
- Make Cornstarch Slurry: Whisk together cornstarch and water in a small bowl until smooth to prepare for thickening the sauce.
- Thicken the Sauce: Pour the cornstarch slurry into the slow cooker and stir well to combine with the cooking juices for sauce thickening.
- Return Chicken and Finish Cooking: Place the chicken back into the slow cooker and cook for another 10 to 15 minutes, allowing the sauce to thicken and coat the chicken evenly.
- Shred or Leave Whole: Choose to shred the chicken with forks for a pulled texture or keep the pieces whole depending on preference.
- Serve: Plate the Sweet Hawaiian Crockpot Chicken over cooked rice or noodles, then garnish with sliced green onions and sesame seeds if desired for added flavor and visual appeal.
Notes
- For best results, use fresh pineapple juice or unsweetened canned pineapple juice.
- You can substitute chicken thighs for breasts if preferred; adjust cooking times slightly.
- Add a splash of rice vinegar or a few red pepper flakes for extra tang or heat.
- Ensure to stir the cornstarch slurry thoroughly to avoid lumps when thickening the sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
