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Crockpot Hawaiian Chicken

A sweet and tangy crockpot chicken dish that combines pantry staples for a family-friendly meal with minimal fuss.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner, Main Course
Cuisine Asian, Hawaiian
Servings 4 servings
Calories 371 kcal

Ingredients
  

Main Ingredients

  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) Can swap for chicken thighs for juicier results.
  • 1 cup pineapple chunks (fresh or canned) Fresh pineapple can make the dish mushy if cooked too long.
  • 1 medium red bell pepper, sliced
  • 1/2 cup low-sodium soy sauce Use tamari for gluten-free.
  • 1/4 cup honey Can substitute with maple syrup or agave.
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated Or 1 tsp ground ginger.
  • 1/2 tsp red pepper flakes Adjust to taste.
  • 2 stalks green onions, thinly sliced For garnish.

Instructions
 

Preparation

  • Place the chicken breasts in the bottom of the crockpot in a single layer.
  • Scatter pineapple chunks and the sliced red bell pepper over the chicken.
  • In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and red pepper flakes until smooth.
  • Pour the sauce evenly over the chicken and vegetables.
  • Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken reaches 165°F and is easily shredded.
  • Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot and stir to coat thoroughly with the sauce.
  • Let it sit for 5–10 minutes to absorb flavor. Garnish with sliced green onions and serve.

Notes

Best served over rice, cauliflower rice, or in tacos. Store leftovers in an airtight container for up to 3–4 days. For freezing, use freezer-safe containers for up to 3 months.
Keyword Crockpot Chicken, Easy Dinner, Family Meal, Hawaiian chicken, Slow Cooker Chicken