Sweet Hawaiian Crockpot Chicken
Bring a taste of the islands to your kitchen with this easy, family-friendly Sweet Hawaiian Crockpot Chicken. Juicy chicken simmers in a tropical blend of pineapple, soy sauce, brown sugar, and warm spices—making dinner effortless, budget-friendly, and packed with aloha flavor.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 cup pineapple juice
- ½ cup low-sodium soy sauce or tamari for gluten-free
- ⅓ cup brown sugar or preferred sweetener
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
- ¼ cup BBQ sauce or 2 tablespoons tomato paste optional, for smoky depth
- ½ teaspoon red pepper flakes optional, for heat
- 2 tablespoons cornstarch + 2 tablespoons cold water optional, for thickening
Instructions
- Add Chicken:
- Place chicken breasts or thighs in the bottom of your slow cooker.
- Mix Sauce:
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, and BBQ sauce or tomato paste (if using) until well combined.
- Combine & Cook:
- Pour the sauce evenly over the chicken.
- Slow Cook:
- Cook on LOW for 6–7 hours
- OR on HIGH for 3–4 hours
- Chicken should be tender and easy to shred.
- Shred Chicken:
- Use two forks to shred the chicken directly in the crockpot.
- Thicken Sauce (Optional):
- For a thicker sauce, stir in a slurry of cornstarch and cold water. Cover and cook for an additional 10–15 minutes, until the sauce thickens.
- Serve:
- Enjoy hot over rice, in sandwiches, or with your favorite sides.
Notes
Storage & Reheating Tips:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled chicken and sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the microwave or in a saucepan over medium heat until heated through. The flavors often deepen after a day or two!
- Serve over steamed rice or cauliflower rice
- Try as sliders, wraps, or tacos with fresh veggies and pineapple salsa
- Pair with sautéed bell peppers, onions, or broccoli for extra color and crunch