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Irresistible Sweet Hawaiian Crockpot Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 83 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Hawaiian
  • Diet: Halal

Description

This Irresistible Sweet Hawaiian Crockpot Chicken is a flavorful one-pot dinner featuring tender chicken thighs or breasts slow-cooked in a sweet and savory pineapple sauce. Perfectly balanced with pineapple juice, brown sugar, soy sauce, and aromatic spices, this easy recipe delivers a mouthwatering tropical taste. Serve it over rice, noodles, or steamed vegetables for a comforting meal that the whole family will love.

Ingredients

Chicken

  • 2 lbs boneless skinless chicken thighs or breasts

Sauce

  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional for a spicy kick)
  • Salt and pepper to taste

Additions

  • 1 can (15 oz) pineapple chunks, drained

Garnish

  • Chopped green onions
  • Sesame seeds

Instructions

  1. Prepare the Slow Cooker: Place the chicken breasts or thighs directly into the slow cooker, ensuring an even layer at the bottom.
  2. Make the Sauce: In a small bowl, whisk together pineapple juice, brown sugar, soy sauce, garlic powder, onion powder, ground ginger, and red pepper flakes if using, until the sugar is dissolved and ingredients are well combined.
  3. Coat the Chicken: Pour the sauce mixture over the chicken, making sure each piece is fully coated with the flavorful marinade.
  4. Add Pineapple Chunks: Scatter the drained pineapple chunks evenly on top of the chicken and sauce mixture for added sweetness and texture.
  5. Slow Cook: Cover and cook on low for 5 hours, or until the chicken is tender and easily shreddable.
  6. Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker or carefully remove the chicken to chop if preferred.
  7. Optional Thickening: For a thicker sauce, remove 1/2 cup of the cooking liquid and mix it with 1 tablespoon of cornstarch. Stir this slurry back into the slow cooker and cook on high for an additional 20 minutes until the sauce thickens.
  8. Serve and Garnish: Serve the Hawaiian chicken over rice, noodles, or steamed vegetables. Garnish generously with chopped green onions and sesame seeds for a vibrant finish.

Notes

  • Using chicken thighs provides more moisture and flavor, but breasts work well if you prefer leaner meat.
  • Adjust the red pepper flakes based on your heat preference or omit entirely for a mild dish.
  • Leftovers store well in the fridge for up to 3 days and can be frozen for up to 2 months.
  • Add fresh chopped cilantro for an additional burst of flavor.
  • For a gluten-free version, use tamari or a gluten-free soy sauce alternative.

Find it online: https://slsrecipes.com/irresistible-sweet-hawaiian-crockpot-chicken-recipe/