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Hawaiian Crock Pot Chicken: A Delicious and Easy Recipe for Your Family

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Unlock the secret to irresistibly tender chicken! Crushed pineapple and a rich soy/brown sugar glaze transform simple chicken breasts into a sticky, tangy weeknight meal.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (20 oz) can crushed pineapple, undrained
  • 1/2 cup low sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon fresh minced ginger
  • 1/4 cup cornstarch (optional, for thickening)

Instructions

  1. Step 1: In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, and minced ginger until the sugar is fully dissolved and the sauce is well combined.
  2. Step 2: Place the chicken breasts in the bottom of the slow cooker. Pour the entire can of crushed pineapple (including the juice) over the chicken, then pour the prepared sauce mixture over everything.
  3. Step 3: Cover the slow cooker and cook on the LOW setting for 4 to 6 hours or on the HIGH setting for 2.5 to 3.5 hours, until the chicken is fork-tender and cooked through.
  4. Step 4: Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken.
  5. Step 5: If a thicker sauce is desired, whisk the cornstarch with 2 tablespoons of cold water in a small cup, then pour the mixture into the liquid remaining in the slow cooker. Turn the setting to HIGH and cook for 15 minutes, stirring occasionally, until the sauce thickens.
  6. Step 6: Return the shredded chicken to the slow cooker and toss thoroughly to coat with the Hawaiian sauce. Serve warm over rice or on slider buns.

Notes

  • Store leftovers fully submerged in the sauce in an airtight container for up to 4 days in the fridge to maintain maximum moisture.
  • To reheat, warm the chicken gently in a saucepan over low heat, adding a tablespoon of water or broth if the sauce has tightened overnight.
  • For a fantastic summer meal, serve the shredded chicken inside crisp butter lettuce wraps topped with toasted sesame seeds and crunchy slivered almonds.
  • Chef's Secret: If you skip the cornstarch, be sure to use only cold water when preparing the thickening slurry later, as warm liquids will cause the cornstarch to clump instantly.
  • Author: ilina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (4 oz cooked chicken with sauce)
  • Calories: 323
  • Sodium: 1025mg
  • Fat: 2.3g
  • Saturated Fat: 0.5g
  • Trans Fat: 0.0g
  • Protein: 21g

Find it online: https://recipessd.com/hawaiian-crock-pot-chicken-a-delicious-and-easy-recipe-for-your-family/