Sweet Hawaiian Crockpot Chicken
A cozy, flavor-packed slow-cooked chicken dish with a sweet-savory glaze made from pineapple, brown sugar, and soy sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple juice Warm slightly before mixing if brown sugar is clumpy.
- ½ cup brown sugar Reduce to 1/3 cup for a less sweet finish.
- ⅓ cup soy sauce Use low-sodium if desired.
- 1 can (8 oz) crushed pineapple in juice, undrained Helps build body in the sauce.
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- to taste salt and pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- optional sliced green onions and sesame seeds for garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of a slow cooker in a single layer for even cooking.
- In a small bowl, mix together the pineapple juice, brown sugar, soy sauce, crushed pineapple, minced garlic, ground ginger, salt, and pepper until the brown sugar dissolves.
- Pour the pineapple mixture over the chicken breasts, ensuring they are well coated.
Cooking
- Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is tender.
- Remove the chicken breasts and keep warm.
Thickening the Sauce
- In a small bowl, whisk cornstarch and water until smooth, then pour into the slow cooker and stir to thicken the sauce.
- Return chicken to the slow cooker for an additional 10-15 minutes to coat thoroughly.
Serving
- Shred the chicken or serve it whole, and optionally garnish with green onions and sesame seeds.
- Serve over cooked rice or noodles.
Notes
Leftovers can be refrigerated for 3-4 days. Freeze for up to 3 months. For a less sweet sauce, reduce the brown sugar or substitute with honey.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 5gSaturated Fat: 1gSodium: 600mgFiber: 1gSugar: 20g
Tried this recipe?Let us know how it was!