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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

  • Author: Anna
  • Prep Time: 10 minutes
  • Cook Time: 4 to 6 hours (low) or 2 to 3 hours (high)
  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes (low) or 2 hours 10 minutes to 3 hours 10 minutes (high)
  • Yield: 4 to 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Hawaiian
  • Diet: Gluten-free option available

Description

Sweet Hawaiian Crockpot Chicken is a simple, flavorful slow-cooker recipe featuring juicy, tender chicken cooked in a sweet and tangy pineapple-soy sauce blend. Perfect for effortless weeknight dinners, it fills your kitchen with tropical aromas and delivers a mouthwatering dish that pairs well with rice, veggies, or sandwiches.

Ingredients

Scale

Chicken

  • 2 lbs boneless skinless chicken thighs or breasts

Sauce

  • 1 can (about 20 oz) pineapple chunks with juice (or fresh pineapple chunks)
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 to 1/2 teaspoon red pepper flakes (optional)

For Thickening the Sauce

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  1. Prepare the Chicken: Start with boneless, skinless chicken thighs or breasts. Trim any excess fat and season lightly with salt and pepper. This allows the chicken to absorb all the delicious sauce flavors during cooking.
  2. Combine Sauce Ingredients: In a bowl, mix pineapple chunks with their juice, brown sugar, soy sauce, minced garlic, grated ginger, and optional red pepper flakes. This creates a sweet and savory sauce base that will flavor the chicken.
  3. Add to Crockpot: Place the prepared chicken in the slow cooker. Pour the sauce mixture evenly over the chicken, ensuring the pieces are coated and partially submerged for maximum flavor infusion.
  4. Slow Cook Until Tender: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and easily shreds with a fork. Slow cooking locks in moisture, making the chicken juicy and flavorful.
  5. Thicken the Sauce: Once the chicken is cooked, remove it from the crockpot. Stir together cornstarch and water to make a slurry, then add it to the crockpot liquid. Cook on high for 10-15 minutes until the sauce thickens into a glossy glaze.
  6. Combine and Serve: Return the shredded chicken to the thickened sauce and stir well to coat. Serve hot over rice, noodles, or your preferred side dish.

Notes

  • Use chicken thighs for more tenderness and flavor compared to breasts.
  • Don’t skip the cornstarch slurry to achieve a rich, restaurant-quality sauce texture.
  • Avoid lifting the crockpot lid frequently to maintain steady cooking temperature.
  • Make the dish a day ahead; flavors deepen beautifully when refrigerated overnight.
  • Adjust sweetness by increasing or decreasing brown sugar to suit your taste.

Nutrition

  • Serving Size: 1/4 recipe (approximately 4 oz chicken with sauce)
  • Calories: 320
  • Sugar: 12g
  • Sodium: 680mg
  • Fat: 10g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 90mg

Keywords: Hawaiian chicken, crockpot chicken, slow cooker recipe, pineapple chicken, easy dinner, tropical chicken, sweet and tangy chicken

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Find it online: https://homeasyrecipes.com/sweet-hawaiian-crockpot-chicken/