Sweet Hawaiian Crockpot Chicken
A delightful slow-cooked chicken dish with sweet and tangy flavors, combining tender chicken breasts and juicy pineapple, perfect for busy weeknight dinners.
Ingredients
For the Base
- 2 pounds chicken breast Trimmed chicken thighs may add flavor.
- 1 cup pineapple chunks Fresh pineapple can substitute for canned for a brighter flavor.
For the Sauce
- 1/2 cup soy sauce Use low-sodium soy sauce to reduce salt content.
- 1/4 cup brown sugar Maple syrup or honey can replace brown sugar if desired.
- 1/4 cup apple cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes Add more for a spicier kick.
To Thicken
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preparation
- Place the chicken breasts into the bottom of your crockpot, ensuring they are spaced evenly.
- Distribute the pineapple chunks evenly over the chicken.
Make the Sauce
- In a separate bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, garlic, ginger, and red pepper flakes until the sugar is fully dissolved.
Combine
- Pour the sauce mixture over the chicken and pineapple.
Cooking
- Cover and cook on the low setting for 4 to 6 hours until the chicken is tender and can be easily shredded with a fork.
Finish
- Carefully shred the cooked chicken using two forks directly in the pot.
- Whisk cornstarch and water together; stir this slurry into the crockpot liquid and cook on high for 10 to 15 minutes to thicken.
- Return the shredded chicken to the sauce, stir well, and serve warm.
Notes
Avoid opening the crockpot during cooking to retain heat. Allow to cool before storing for leftovers.