Sweet Hawaiian Crock-Pot Chicken Recipe

Introduction

Sweet Hawaiian Crock-Pot Chicken is an effortless, flavorful dish that combines tender chicken with a deliciously sweet and tangy pineapple sauce. Perfect for busy days, it requires minimal prep and results in a comforting meal that pairs wonderfully with rice.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup pineapple juice (fresh or canned)
• 1/2 cup brown sugar (packed)
• 1/3 cup soy sauce (low sodium preferred)
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (for cornstarch slurry)

Instructions

1. Step 1: Place the chicken breasts in the Crock-Pot.
2. Step 2: In a mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, garlic powder, and ground ginger.
3. Step 3: Pour the mixture over the chicken in the Crock-Pot.
4. Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender.
5. Step 5: Optional: To thicken the sauce, mix cornstarch and water in a small bowl, then stir into the Crock-Pot during the last 30 minutes of cooking.
6. Step 6: Shred the chicken using two forks and stir well to coat with the sauce.
7. Step 7: Serve hot with rice, garnished with pineapple chunks or sesame seeds if desired.

Tips & Variations

• For added texture, sprinkle toasted sesame seeds or chopped green onions on top before serving.
• If you prefer a less sweet dish, reduce the brown sugar by a quarter cup.
• Substitute chicken thighs for a juicier result, adjusting cooking time accordingly.
• Serve with steamed vegetables or over cauliflower rice for a low-carb option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. The sauce may thicken as it cools; add a splash of water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of pineapple juice?

Yes, fresh pineapple can add extra texture and natural sweetness. Use about 1 cup of pureed fresh pineapple or combine pineapple chunks with an equal amount of water to substitute for the juice.

Is it necessary to shred the chicken?

Shredding the chicken helps it absorb the sauce better and makes it easier to serve over rice, but you can also leave the breasts whole if preferred. Just be sure to cook until fully tender.

Sweet Hawaiian Crock-Pot Chicken Recipe

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★★★★★

4.5 from 107 reviews

• Author: Noah
• Total Time: 4 hours 40 minutes
• Yield: 4 servings 1x

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Description

This Sweet Hawaiian Crock-Pot Chicken recipe offers a deliciously tender and flavorful meal cooked slowly with pineapple juice, brown sugar, soy sauce, and warm spices. Perfect for an easy and comforting dish, it combines sweet and savory elements to create a tropical-inspired dinner that’s effortless to prepare using a slow cooker.

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Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts

Sauce

• 1 cup pineapple juice (fresh or canned)
• 1/2 cup brown sugar (packed)
• 1/3 cup soy sauce (low sodium preferred)
• 1 tsp garlic powder
• 1/2 tsp ground ginger

Thickening Slurry (Optional)

• 1 tbsp cornstarch
• 2 tbsp water

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Instructions

1. Prepare the Chicken: Place the 4 boneless, skinless chicken breasts evenly at the bottom of the Crock-Pot to create a base for the sauce.
2. Mix the Sauce: In a mixing bowl, whisk together 1 cup of pineapple juice, 1/2 cup of packed brown sugar, 1/3 cup of low sodium soy sauce, 1 teaspoon garlic powder, and 1/2 teaspoon ground ginger until well combined.
3. Combine Ingredients: Pour the prepared sauce mixture evenly over the chicken breasts in the Crock-Pot, ensuring they are thoroughly coated.
4. Slow Cook: Cover the Crock-Pot with its lid and cook on low heat for 4 to 5 hours, or alternatively on high heat for 2 to 3 hours, until the chicken is thoroughly cooked and tender.
5. Thicken the Sauce (Optional): About 30 minutes before the end of cooking, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir this into the Crock-Pot to thicken the sauce as it finishes cooking.
6. Shred the Chicken: Using two forks, shred the cooked chicken directly in the Crock-Pot, then stir well to coat all the shredded pieces evenly with the thickened sauce.
7. Serve: Serve the hot shredded chicken over cooked rice and optionally garnish with pineapple chunks or sesame seeds to enhance presentation and flavor.

Notes

• Use fresh pineapple juice if possible for a brighter tropical flavor, but canned juice works well too.
• Low sodium soy sauce helps control the saltiness of the dish.
• The cornstarch slurry step is optional but recommended if you prefer a thicker glaze-like sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe pairs well with steamed rice or quinoa and steamed vegetables for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 4 hours 30 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Hawaiian

Keywords: Sweet Hawaiian Chicken, Crock-Pot Chicken, Slow Cooker Chicken, Pineapple Chicken, Easy Dinner Recipe