Sweet Hawaiian Crockpot Chicken
An easy-to-make dish featuring tender chicken cooked in a sweet and tangy sauce with tropical flavors, perfect for busy nights.
Ingredients
For the chicken
- 2 pounds chicken thighs or breasts Boneless, skinless preferred
For the sauce
- 1 cup pineapple chunks Canned or fresh
- 1/2 cup soy sauce Low sodium recommended
- 1/2 cup brown sugar Adjust sweetness to taste
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 3 cloves minced garlic
- 1 tablespoon grated ginger Fresh ginger preferred
- 1/2 teaspoon black pepper
For garnishing
- 2 tablespoons chopped green onions For garnish
- 1 tablespoon sesame seeds For garnish
Instructions
Preparation
- Place the chicken thighs or breasts at the bottom of the crockpot.
- In a medium bowl, whisk together the pineapple chunks, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, and black pepper until well combined.
Cooking
- Pour the sauce mixture over the chicken in the crockpot, ensuring all pieces are covered.
- Cover the crockpot with a lid and set it on low for 6-8 hours or high for 3-4 hours. Cook until the chicken is tender and easily shredded.
- Once cooked, remove the chicken from the crockpot and shred it using two forks.
- Place the shredded chicken back in the crockpot, mixing it with the sauce. Let it sit for 10 more minutes on warm to soak in flavors.
Serving
- Sprinkle with chopped green onions and sesame seeds before serving.
Notes
For a thicker sauce, simmer it in a saucepan after cooking the chicken. Feel free to add veggies like bell peppers or snap peas to the crockpot for added nutrition. Adjust the sweetness by adding more or less brown sugar according to your taste. You can switch the protein by using pork or tofu instead of chicken.