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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken is a deliciously simple recipe that brings together tender chicken, sweet pineapple, and a flavorful sauce with just the right amount of tang.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 can 20 oz pineapple chunks, drained (reserve juice)
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • 2 tbsp cornstarch optional, for thickening
  • 2 tbsp water optional, for thickening
  • Green onions and sesame seeds optional, for garnish

Equipment

  • Slow cooker
  • Mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons

Method
 

  1. Prepare the Chicken and Sauce:
  2. Place the chicken in the bottom of your slow cooker.
  3. In a mixing bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, garlic powder, and ground ginger. Pour the mixture over the chicken.
  4. Cook the Chicken:
  5. Add the pineapple chunks to the slow cooker.
  6. Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
  7. Thicken the Sauce (Optional):
  8. If you prefer a thicker sauce, remove the chicken once cooked and keep it warm.
  9. In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water to create a slurry. Stir the slurry into the sauce in the slow cooker. Cover and cook on high for an additional 15–20 minutes, or until the sauce thickens.
  10. Serve:
  11. Shred the chicken or leave it whole, depending on your preference. Return it to the sauce and stir to coat.
  12. Serve over rice, noodles, or alongside steamed vegetables. Garnish with green onions and sesame seeds, if desired.

Notes

Use Thighs for Extra Juiciness: Chicken thighs stay moist and flavorful throughout the slow cooking process.
Sweetness Level: Adjust the sweetness by adding more or less brown sugar to your taste.
Veggie Add-Ins: Toss in bell peppers, carrots, or snap peas for added color and nutrition.