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A close-up photo of the finished Sweet Hawaiian Crockpot Chicken served in a crockpot with pineapple chunks and peppers.

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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American, Hawaiian Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup pineapple juice
  • 1/2 cup soy sauce or tamari
  • 1/3 cup brown sugar, packed
  • 1/3 cup ketchup
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 red bell pepper, sliced into strips
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Sliced green onions and sesame seeds for garnish

Equipment

  • Slow Cooker (Crockpot)
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk or fork
  • Tongs or serving spoon

Method
 

  1. Place the chicken breasts or thighs in the bottom of the slow cooker.
  2. 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.
  3. Pour the sauce mixture over the chicken in the slow cooker.
  4. Add the sliced red bell pepper and drained pineapple chunks on top of the chicken.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
  6. 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.
  7. 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.
  8. Cover and cook on HIGH for an additional 20-30 minutes, or until the sauce has thickened.
  9. 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.