Sweet Hawaiian Crock Pot Chicken
This Sweet Hawaiian Crock Pot Chicken is a low-effort, flavorful dish featuring tender chicken simmered in a sweet and tangy pineapple-soy sauce, ideal for busy weeknights or family gatherings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 cup pineapple juice (from canned pineapple or fresh-pressed)
- 1/2 cup soy sauce (use low-sodium if preferred)
- 1/4 cup brown sugar (light or dark; coconut sugar works for a slightly different flavor)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
- 1 cup diced pineapple (canned in juice or fresh; drain if canned in heavy syrup)
- to taste green onions, thinly sliced (for garnish)
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic powder, and grated ginger until the sugar dissolves.
- Pour the sauce evenly over the chicken so it’s mostly submerged.
- Scatter the diced pineapple on top of the chicken.
Cooking
- Cover and cook on LOW for 4–6 hours, or until the chicken easily shreds with two forks.
- Remove the breasts to a cutting board and shred them with two forks.
- Return the shredded chicken to the slow cooker and stir so the meat soaks up the sauce.
- Let it sit on LOW for 10–15 minutes to absorb more flavor.
Serving
- Serve hot, garnished with sliced green onions.
Notes
If you want a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the sauce for the last 15–20 minutes of cooking on HIGH, or transfer sauce to a saucepan and reduce on the stove.