Name: Sweet Hawaiian Crockpot Chicken Recipe
Prep time: 15 min
Cook time: PT-491783H47M9S
Total time: PT-491783H47M9S
Cuisine: Hawaiian
Ingredients: 2 pounds chicken breast; 1 cup pineapple chunks; 1/2 cup soy sauce; 1/4 cup brown sugar; 1/4 cup apple cider vinegar; 1 tablespoon minced garlic; 1 tablespoon grated ginger; 1/4 teaspoon red pepper flakes; 1 tablespoon cornstarch; 2 tablespoons water

Jump to Recipe

Introduction

Sweet Hawaiian Crockpot Chicken is a delightful and easy slow-cooker dish that infuses tender chicken with tropical flavors of pineapple, soy sauce, and ginger. Perfect for busy weeknights, this recipe requires minimal prep and delivers a deliciously sweet and tangy meal that your whole family will enjoy.

A close-up view of a savory dish in a white bowl filled with glossy, dark brown chunks of meat mixed with bright orange pieces of cooked vegetables, possibly carrots or bell peppers. The dish is coated in a thick, shiny sauce that looks sticky and well-seasoned, with small green herb leaves sprinkled on top for color contrast. The texture of the sauce is smooth and rich, covering the layers of tender meat and soft vegetables evenly. The bowl sits on a white marbled surface, enhancing the dish's warm, inviting colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken breast
1 cup pineapple chunks
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon minced garlic
1 tablespoon grated ginger
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
2 tablespoons water

Instructions

Step 1: Place the chicken breasts into the bottom of the crockpot.
Step 2: Add the pineapple chunks on top of the chicken.
Step 3: In a bowl, whisk together soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes until well combined.
Step 4: Pour the sauce mixture evenly over the chicken and pineapple in the crockpot.
Step 5: Cover the crockpot and cook on low for 4 to 6 hours, until the chicken is fully cooked and tender.
Step 6: Remove the chicken breasts and shred them using two forks on a cutting board.
Step 7: In a small bowl, mix the cornstarch with water until smooth. Stir this mixture into the sauce in the crockpot.
Step 8: Cover and cook on high for an additional 10 to 15 minutes to thicken the sauce.
Step 9: Return the shredded chicken to the crockpot, stir well to coat with sauce, and serve over rice or with your favorite side dish.

Tips & Variations

Use fresh garlic and ginger for the brightest flavor.
Adjust the brown sugar amount to make it more or less sweet according to your taste.
Marinate the chicken in the sauce overnight for deeper flavors before slow cooking.
Shred the chicken while it’s hot to better absorb the sauce.
Try fresh pineapple or different canned pineapple varieties to vary the taste.

Storage

Store leftover Sweet Hawaiian Crockpot Chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container or freezer bag for up to 3 months, labeling with the date. Reheat gently in the oven at 350°F (175°C) for 20-25 minutes, in the microwave in 1-2 minute intervals, or on the stovetop over medium-low heat, stirring occasionally.

How to Serve

The image shows a white bowl filled with a richly sauced stir-fry dish. The bottom layer consists of glossy chunks of tender chicken and soft pieces of yellow bell pepper, all coated in a thick, shiny, dark brown sauce that glistens under the light. Scattered fresh green herbs add a pop of color on top, giving a fresh contrast to the glossy sauce and warm ingredients. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for Sweet Hawaiian Crockpot Chicken?

Yes, you can start with frozen chicken, but increase the slow cooking time by about an hour to ensure it cooks through properly.

What should I serve with Sweet Hawaiian Crockpot Chicken?

This chicken pairs wonderfully with steamed white or brown rice, quinoa, or fresh steamed vegetables. It also works well in tacos or lettuce wraps for a fun variation.