Hawaiian Crockpot Chicken Recipe

Introduction

This Hawaiian Crockpot Chicken offers a deliciously sweet and savory meal that’s incredibly easy to prepare. With tender chicken breasts slow-cooked in a pineapple-soy sauce blend, it’s perfect for a busy weeknight or a cozy weekend dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup pineapple chunks
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Step 1: Place the chicken breasts evenly at the bottom of your crockpot for uniform cooking.
2. Step 2: In a bowl, whisk together pineapple chunks, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and red pepper flakes until the sugar dissolves and ingredients combine.
3. Step 3: Pour the sauce mixture evenly over the chicken, ensuring all pieces are well coated.
4. Step 4: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
5. Step 5: Shred the chicken directly in the crockpot using two forks, mixing it well with the sauce for maximum flavor.
6. Step 6: Serve hot over steamed rice or with your favorite vegetable sides for a complete meal.

Tips & Variations

• For extra depth, add sliced bell peppers or diced onions to the crockpot before cooking.
• Use fresh pineapple chunks when possible for the best flavor, but canned pineapple works well too.
• Adjust red pepper flakes to your heat preference or omit for a milder dish.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water or broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can place frozen chicken breasts in the crockpot, but expect the cooking time to be longer to ensure they are fully cooked.

What can I serve with Hawaiian Crockpot Chicken?

This dish goes well with steamed rice, quinoa, or cauliflower rice, and pairs nicely with sautéed vegetables, steamed broccoli, or a fresh green salad.

Hawaiian Crockpot Chicken Recipe

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4.7 from 134 reviews

This Hawaiian Crockpot Chicken recipe offers tender, flavorful shredded chicken infused with a sweet and tangy pineapple soy sauce. Slow-cooked to perfection, it’s an easy and satisfying meal that pairs wonderfully with steamed rice or vegetables.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 6 hours (low) or 3.5 hours (high)
• Total Time: 6 hours 10 minutes (low) or 3 hours 40 minutes (high)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts

Sauce

• 1 cup pineapple chunks
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Prepare the chicken: Place the 4 boneless, skinless chicken breasts evenly at the bottom of your crockpot to ensure uniform cooking.
2. Mix the sauce: In a mixing bowl, combine pineapple chunks, soy sauce, brown sugar, minced garlic, grated fresh ginger, rice vinegar, and optional red pepper flakes. Whisk until brown sugar is dissolved and ingredients are well mixed.
3. Combine and pour: Pour the sauce mixture evenly over the chicken breasts in the crockpot, making sure they are well coated to absorb the flavors during cooking.
4. Cook the chicken: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the chicken is tender and fully cooked.
5. Shred the chicken: Use two forks to shred the chicken breasts directly in the crockpot, mixing well with the sauce so each piece is flavorful.
6. Serve: Serve the shredded Hawaiian Crockpot Chicken hot, ideally over steamed rice or with your favorite vegetable sides for a complete, delicious meal.

Notes

• For a spicier kick, increase the red pepper flakes or add fresh chopped chili peppers.
• Ensure chicken is cooked through by checking it reaches an internal temperature of 165°F (75°C).
• You can substitute chicken thighs if you prefer darker meat with more fat and flavor.
• If you prefer a thicker sauce, remove the lid in the last 30 minutes to allow some liquid to evaporate.
• Leftovers keep well in the fridge for up to 3 days and freeze nicely for longer storage.

Keywords: Hawaiian chicken, crockpot chicken, slow cooker recipe, pineapple chicken, shredded chicken, easy dinner