Description
This Hawaiian Crockpot Chicken is a sweet and savory slow cooker favorite made with pineapple, brown sugar, soy sauce, and tender chicken. It’s an easy, tropical-inspired dinner that’s perfect for busy weeknights or family gatherings. Serve over rice, noodles, or tucked into tacos.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup pineapple juice
- ½ cup brown sugar
- ⅓ cup soy sauce
- 1 red bell pepper, chopped (optional)
- 1 green bell pepper, chopped (optional)
- 1 (20-ounce) can pineapple chunks, drained
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Place chicken in the bottom of a slow cooker.
- Pour pineapple juice, brown sugar, and soy sauce over the chicken. Add chopped bell peppers and pineapple chunks.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is cooked through and tender.
- (Optional) In a small bowl, stir cornstarch and water to create a slurry. Add to the crockpot 30 minutes before serving to thicken the sauce.
- Shred the chicken with two forks and mix it back into the sauce.
- Serve over rice, noodles, or in lettuce wraps. Garnish with green onions or sesame seeds if desired.
Notes
- Spicy twist: Add red pepper flakes or sriracha for heat.
- Extra veggies: Snap peas, shredded carrots, or broccoli work well added in the final hour.
- Gluten-free: Use tamari instead of soy sauce.
- No thickening: Skip the slurry for a thinner, more pourable sauce.
