Sweet Hawaiian Crockpot Chicken
Enjoy a tender, flavorful dish that combines the sweetness of pineapple with the savory taste of chicken. This Sweet Hawaiian Crockpot Chicken is simple to prepare and makes for a delightful meal any day of the week.
Equipment
- 1 slow cooker
- 1 measuring cups
- 1 measuring spoons
- 1 mixing bowl
- 1 cutting board
- 1 knife
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1 cup diced pineapple fresh or canned
- ½ cup soy sauce
- ¼ cup brown sugar Adjust sweetness to taste.
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- Sliced green onions for garnish (optional)
Instructions
- Place the chicken thighs at the bottom of the slow cooker.
- In a mixing bowl, combine the pineapple juice, diced pineapple, soy sauce, brown sugar, minced garlic, and minced ginger. Mix well.
- Pour the mixture over the chicken in the slow cooker, ensuring all pieces are well-coated.
- Season with salt and pepper to taste.
- Cover the slow cooker with its lid and set it to cook on low for about 6 hours or high for 3 hours, until the chicken is tender and cooked through.
- When finished, remove the chicken and shred it with two forks.
- In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the juices in the slow cooker and turn it to high.
- Cook for an additional 15-20 minutes until the sauce thickens.
- Return the shredded chicken to the slow cooker, mix well, and serve.
Notes
You can serve this dish over rice or with steamed vegetables for a complete meal.
Adjust the sweetness by adding more or less brown sugar to suit your taste.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.