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Sweet Hawaiian Crock Pot Chicken

A cozy and flavorful dish featuring juicy slow-cooked chicken with sweet pineapple and brown sugar, perfect for busy weeknights and family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 2 1/2 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier, breasts are a healthier option.
  • 1 cup pineapple chunks, drained Fresh or canned in juice both work.
  • 1/2 cup brown sugar Light or dark for deeper caramel notes.
  • 1/3 cup low-sodium soy sauce Or tamari for gluten-free.
  • 1/4 cup pineapple juice From the canned pineapple or fresh pressed.
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 cloves garlic, minced Or 1 teaspoon garlic powder.
  • 1 teaspoon fresh ginger, grated Or 1/2 teaspoon ground ginger.
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water For thickening.
  • 1 tablespoon sesame oil or neutral oil
  • 1/4 teaspoon black pepper
Optional Garnish
  • sliced green onions
  • toasted sesame seeds
  • chopped cilantro

Method
 

Preparation
  1. Pat the chicken pieces dry with paper towels and season lightly with black pepper. If using breasts, cut them into large chunks for faster cooking.
Sauce Preparation
  1. In a medium bowl, whisk together brown sugar, soy sauce, pineapple juice, rice vinegar, garlic, ginger, and sesame oil until the sugar dissolves. Adjust for taste if necessary.
Crock Pot Layering
  1. Place half of the pineapple chunks in the bottom of the crock pot. Nestle the chicken on top, then pour the sauce over the chicken, making sure each piece is coated. Scatter the remaining pineapple over everything.
Cooking
  1. Cover and cook on low for 4–6 hours, or on high for 2–3 hours. The chicken is done when it shreds easily with two forks and reaches an internal temperature of 165°F (74°C).
Sauce Thickening
  1. Remove the chicken to a cutting board and shred with two forks. Stir the cornstarch slurry into the crock pot and cook on high for 10–15 minutes until the sauce thickens.
  2. If the sauce thickens too much, add a splash of pineapple juice or water to loosen it.
Serving
  1. Return the shredded chicken to the thickened sauce and stir to coat. Serve with garnishes.

Notes

Store cooled leftovers in an airtight container for up to 3–4 days. Freeze portions for up to 3 months, thaw overnight before reheating. Reheat gently in a saucepan or oven.