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Sweet Hawaiian Crockpot Chicken

Tender, pull-apart shredded chicken and bright pineapple chunks bathed in a sticky, sweet, and savory slow-cooked Hawaiian sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion, Hawaiian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 1 can pineapple chunks 20 oz can, juice drained and reserved
Sweet Hawaiian Sauce
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup dark brown sugar packed
  • 0.33 cup chicken broth or water
  • 3 cloves garlic finely minced
  • 1 tbsp fresh ginger freshly grated
  • 1 tbsp rice vinegar or apple cider vinegar
Thickener & Garnish
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 handful fresh parsley or cilantro chopped, for garnish

Equipment

  • Slow Cooker / Crockpot
  • Mixing Bowl
  • Whisk
  • Two forks for shredding

Method
 

  1. Place the chicken breasts in an even layer at the bottom of a lightly greased slow cooker.
  2. In a bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, chicken broth, garlic, ginger, and rice vinegar until the sugar dissolves.
  3. Pour the sauce mixture over the chicken and scatter the pineapple chunks evenly on top.
  4. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours), until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and use two forks to shred the meat. Leave the liquid in the slow cooker.
  6. Whisk the cornstarch and cold water together in a small bowl to create a smooth slurry.
  7. Turn the slow cooker to HIGH. Whisk the slurry into the liquid in the slow cooker. Let it cook uncovered for 10-15 minutes until the sauce thickens and becomes glossy.
  8. Return the shredded chicken to the slow cooker and toss to coat heavily in the thick sauce and pineapple. Garnish with fresh herbs and serve hot.

Notes

Serve this dish over steamed jasmine rice, or load it onto sweet Hawaiian rolls to make incredible party sliders. Store leftovers in an airtight container in the fridge for up to 4 days.