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Easy Sweet Hawaiian Crockpot Chicken
This effortless slow cooker recipe delivers tender, juicy chicken in a sweet and tangy Hawaiian-inspired sauce. It’s perfect for busy weeknights and requires minimal prep. Serve it over rice or in sandwiches for a delicious and satisfying meal.
Ingredients
Equipment
Method
- Place the chicken breasts or thighs in the bottom of the slow cooker.
- In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar is dissolved.
- Pour the sauce mixture over the chicken in the slow cooker.
- Add the sliced red bell pepper and drained pineapple chunks on top of the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- In a small bowl, make a slurry by mixing the cornstarch and water until smooth. Stir the slurry into the sauce in the slow cooker.
- Cover and cook on HIGH for an additional 20-30 minutes, or until the sauce has thickened.
- Serve the sweet Hawaiian chicken over cooked rice, garnished with sliced green onions and sesame seeds.
Notes
For a thicker sauce, you can increase the cornstarch slurry to 3 tablespoons each of cornstarch and water. For a less sweet version, reduce the brown sugar to 1/4 cup. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This chicken also freezes well for up to 2 months. For a quick meal, use frozen chicken breasts and add 1-2 hours to the cooking time.
