Sweet Hawaiian Crockpot Chicken Recipe
Introduction
Sweet Hawaiian Crockpot Chicken is a simple, flavorful dish that combines tender chicken with a tangy pineapple sauce. Perfect for a hands-off meal, it brings a touch of the tropics to your dinner table with minimal effort.
Ingredients
- 2 pounds chicken breast
- 1 cup pineapple chunks
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Step 1: Place chicken breasts in the crockpot.
- Step 2: Add pineapple chunks on top of the chicken.
- Step 3: In a bowl, whisk together soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes.
- Step 4: Pour the sauce over the chicken and pineapple in the crockpot.
- Step 5: Cover and cook on low for 4 to 6 hours until the chicken is tender.
- Step 6: Shred the chicken using two forks.
- Step 7: Mix cornstarch with water to create a slurry; stir it into the sauce in the crockpot and cook on high for an additional 10 to 15 minutes to thicken the sauce.
- Step 8: Return the shredded chicken to the crockpot and stir well before serving.
Tips & Variations
- Use boneless, skinless chicken thighs for a juicier result.
- Add diced bell peppers or sliced onions for extra color and flavor.
- Serve over steamed rice or cauliflower rice for a complete meal.
- Adjust red pepper flakes to your preferred spice level or omit for mild flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken upon cooling; stir in a splash of water when reheating to loosen it if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken, but increase the cooking time by about 1 to 2 hours to ensure the chicken cooks through completely.
Is it possible to make this recipe without the crockpot?
Absolutely. You can cook it on the stove over low heat in a covered pot for about 1 to 1.5 hours, stirring occasionally, until the chicken is tender and the flavors meld together.
PrintSweet Hawaiian Crockpot Chicken Recipe
Sweet Hawaiian Crockpot Chicken is a flavorful and tender dish made by slow-cooking chicken breasts with pineapple chunks, a tangy soy sauce-based glaze, and aromatic spices. This easy, hands-off recipe results in juicy shredded chicken coated in a sweet and savory sauce, perfect served over rice or noodles for a comforting meal with a tropical twist.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours + 15 minutes
- Total Time: 4 hours 25 minutes to 6 hours 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Hawaiian
Ingredients
Chicken and Fruit
- 2 pounds chicken breast
- 1 cup pineapple chunks
Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Arrange Chicken: Place the chicken breasts evenly at the bottom of the crockpot to ensure uniform cooking.
- Add Pineapple: Scatter the pineapple chunks over the chicken to infuse the meat with a sweet, tropical flavor during cooking.
- Prepare Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes until well combined, creating a balanced sweet and tangy sauce.
- Combine Ingredients: Pour the prepared sauce evenly over the chicken and pineapple in the crockpot, ensuring everything is well coated.
- Slow Cook: Cover the crockpot with its lid and cook on low heat for 4 to 6 hours, allowing the chicken to become tender and soak up the flavors.
- Shred Chicken: Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the pineapple and sauce.
- Thicken Sauce: In a small bowl, combine the cornstarch and water to make a slurry; stir this into the crockpot sauce and set it to high heat. Cook for an additional 10 to 15 minutes to thicken the sauce.
- Final Mix: Return the shredded chicken to the thickened sauce in the crockpot and stir thoroughly to coat the meat before serving.
Notes
- For a spicier kick, increase the red pepper flakes according to taste.
- This dish pairs wonderfully with steamed white rice or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
Keywords: Sweet Hawaiian Chicken, Crockpot Chicken, Slow Cooker Chicken, Pineapple Chicken, Sweet and Tangy Chicken
