Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken is an absolute weeknight favorite—it’s sweet, savory, incredibly hands-off, and fills the house with an amazing aroma while it simmers. Because it uses the slow cooker, the chicken gets tender enough to shred or stay in juicy, bite-sized chunks that soak up all that tropical flavor.

Ingredients

• The Chicken: 2 lbs boneless, skinless chicken breasts or thighs (thighs stay extra juicy in a slow cooker).
• The Hawaiian Twist:
  • 1 can (20 oz) pineapple chunks in juice (reserve the juice for the sauce!).
  • 1 medium red or green bell pepper, cut into chunks.
  • 1 small onion, diced or sliced into wedges.
• The Sweet & Savory Sauce:
  • $\frac{1}{2}$ cup pineapple juice (from the canned pineapple).
  • $\frac{1}{2}$ cup low-sodium soy sauce or tamari.
  • $\frac{1}{3}$ cup brown sugar or honey.
  • 3 cloves garlic, minced.
  • 1 tbsp fresh ginger, grated.
  • 2 tbsp ketchup or tomato paste (adds a nice savory depth and classic glaze color).
• For Thickening (at the end):
  • 2 tbsp cornstarch mixed with 3 tbsp cold water.

Step-by-Step Instructions

1. Layer the Base: Place your chicken breasts or thighs at the bottom of the slow cooker. Scatter the diced onions and bell pepper chunks around and over the chicken. Add the pineapple chunks.
2. Mix the Sauce: In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and ketchup until smooth.
3. Pour and Slow Cook: Pour the sauce mixture evenly over the chicken, veggies, and pineapple. Cover with the lid and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours), until the chicken is tender and cooked through.
4. Shred or Chop: Remove the chicken from the slow cooker. Use two forks to shred it into bite-sized pieces (or chop it up if you prefer chunks), then return the meat back into the sauce and veggies.
5. Thicken the Sauce: Whisk your cornstarch and cold water mixture together, then stir it directly into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes, or until the sauce bubbles and transforms into a glossy, thick glaze.
6. Serve: Spoon the warm Hawaiian chicken over a bed of jasmine rice, cauliflower rice, or coconut rice, and garnish with sliced green onions or sesame seeds.

Pro Tip: If you want a slightly caramelized, crispy edge on the pineapple and chicken, you can transfer the finished chicken and pineapple chunks to a baking sheet and pop them under your oven’s broiler for 2 to 3 minutes right before serving!