Hawaiian Crockpot Chicken Recipe
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.
- 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
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
- Prepare the chicken: Place the 4 boneless, skinless chicken breasts evenly at the bottom of your crockpot to ensure uniform cooking.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/hawaiian-crockpot-chicken-recipe/
