Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken: A Tender, Tangy Tropical Favorite

Ingredients (Serves 6)

Measured in US cups and spoons, this recipe yields enough for 6 generous servings:
Chicken and Sauce Base:

2 lbs boneless, skinless chicken breasts (≈4 large breasts)

1 cup pineapple juice

½ cup low-sodium soy sauce

½ cup packed brown sugar

¼ cup ketchup

1 cup crushed pineapple, drained (reserve juice)

2 tsp minced garlic (≈2 cloves)

1 tsp ground ginger

¼ tsp black pepper

To Thicken:

2 Tbsp cornstarch

2 Tbsp water

Garnish (Optional but Recommended):

2 green onions, thinly sliced

2 Tbsp fresh cilantro, chopped

Time Breakdown

Prep time: 10 minutes

Cooking time (LOW): 4–5 hours

Cooking time (HIGH): 2–3 hours

Final thickening: 15–20 minutes

Total time: ~4 hours 10 minutes on LOW • ~2 hours 10 minutes on HIGH

Calories & Nutritional Info (Per Serving)

Approximate values per 1 cup of shredded chicken with sauce:

Calories: 350 kcal

Protein: 30 g

Carbohydrates: 25 g

Fat: 10 g

Sugar: 18 g

Sodium: 750 mg (using low-sodium soy sauce)

Instructions

1. Layer the Chicken

Place chicken breasts flat in the bottom of a 6-quart (or larger) slow cooker.

Tip: Trim any excess fat for a leaner result.

1. Mix the Sauce

In a medium mixing bowl, combine:

Pineapple juice

Soy sauce

Brown sugar

Ketchup

Garlic

Ginger

Black pepper

Whisk thoroughly until sugar is dissolved.

1. Add Pineapple & Pour Over Chicken

Stir in the drained crushed pineapple.
Pour the entire sauce mixture over the chicken breasts, ensuring each piece is well-coated.

1. Cook Low and Slow

Cover the slow cooker.

Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and easily shreds with a fork.

Note: Avoid lifting the lid during cooking to maintain even heat.

1. Shred the Chicken

Remove chicken breasts and shred them using two forks on a cutting board or plate. Return the shredded chicken to the crockpot and stir to coat evenly in the sauce.

1. Thicken the Sauce

In a small bowl:

Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry.

Pour the slurry into the slow cooker and mix gently.

Switch to HIGH and cook uncovered for an additional 15–20 minutes, or until the sauce has thickened into a glaze-like consistency.

1. Garnish & Serve

Once the sauce is thickened:

Taste and adjust seasoning if needed.

Garnish with sliced green onions and chopped cilantro before serving.