Hawaiian Crockpot Chicken
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 4–6 hours (low) or 3–4 hours (high)
Total Time: ~6 hours
Ingredients
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2 lbs boneless, skinless chicken breasts or thighs
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1 can (20 oz) pineapple chunks, with juice
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½ cup soy sauce (low-sodium preferred)
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½ cup brown sugar
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3 cloves garlic, minced
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1 small onion, chopped
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1 red bell pepper, chopped (optional)
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1 tbsp cornstarch (for thickening)
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2 tbsp cold water
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Optional garnish: sliced green onions, sesame seeds
Instructions
1. Prepare the Sauce:
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In a medium bowl, whisk together pineapple juice (reserve chunks), soy sauce, brown sugar, and garlic until sugar dissolves.
2. Load the Crockpot:
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Place chicken breasts (or thighs) in the bottom of the slow cooker.
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Add the onion, bell pepper, pineapple chunks, and pour the sauce mixture over everything.
3. Cook:
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Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is tender and easily shredded.
4. Thicken the Sauce (Optional):
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Remove chicken and set aside.
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In a small bowl, whisk 1 tbsp cornstarch + 2 tbsp cold water.
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Stir into the slow cooker sauce.
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Cover and cook on HIGH for 10–15 minutes until sauce thickens.
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Return chicken to the pot and stir to coat with sauce.
5. Serve:
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Serve hot over white rice, jasmine rice, or even coconut rice.
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Garnish with green onions or sesame seeds for extra flavor.
Tips
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Add vegetables: Try adding chopped carrots or snap peas in the last hour of cooking.
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Spicy twist: Add 1–2 tbsp of sriracha or chili paste for heat.
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Meal prep friendly: Keeps well in the fridge for up to 4 days or freeze for up to 3 months.
Would you like me to include a grilled Hawaiian chicken or Hawaiian chicken fried rice version next?
