Crock-Pot Hawaiian Chicken
A flavorful, hands-off slow-cooked Hawaiian chicken dish with a sweet and savory pineapple-teriyaki sauce, perfect for rice bowls or sandwiches.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds) Can substitute with chicken thighs.
For the Sauce
- 1 cup pineapple chunks (fresh or canned) Drain juice if using canned for less sweetness.
- 1/2 cup teriyaki sauce Use gluten-free if necessary.
- 1/4 cup soy sauce Use low-sodium if preferred.
- 1/4 cup brown sugar Adjust quantity for sweetness preference.
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger Fresh ginger preferred for brightness.
- 1 piece red bell pepper, chopped
- 1 piece onion, chopped
- to taste Salt and pepper
- as needed Cooked rice, for serving Best served with rice.
Instructions
Preparation
- Place the chicken breasts in an even layer in the bottom of your Crock-Pot.
- In a medium bowl, combine pineapple chunks, teriyaki sauce, soy sauce, brown sugar, minced garlic, and minced ginger. Stir until the sugar dissolves.
- Pour the sauce mixture evenly over the chicken breasts.
- Scatter chopped bell pepper and chopped onion on top of the sauce.
- Season lightly with salt and freshly ground black pepper.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is fully cooked and easy to shred.
- Remove the chicken to a cutting board and shred with two forks, then return the shredded chicken to the slow cooker and stir to coat with the sauce.
- Serve hot over cooked rice, spooning plenty of sauce on top.
Notes
Optional: Sear chicken before slow cooking for added flavor. For a lighter version, use pineapple juice instead of chunks and reduce sugar.