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Crockpot Hawaiian Chicken - Easy, Sweet, and Savory Comfort Food

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken thighs (or chicken breasts)
  • 1 (20-ounce) can pineapple chunks in juice (do not drain)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup ketchup
  • 2 to 3 tablespoons brown sugar or honey (adjust to taste)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, optional for thickening)
  • 1 red bell pepper, sliced (optional, added near the end)
  • 1 small onion, sliced (optional)
  • Crushed red pepper flakes (optional, for heat)
  • Cooked rice or cauliflower rice, for serving
  • Green onions and sesame seeds for garnish (optional)

Method
 

  1. Prep the slow cooker: Lightly grease the crock or use a liner. Place the chicken in a single layer if possible.
  2. Mix the sauce: In a bowl, stir together pineapple chunks with juice, soy sauce, ketchup, brown sugar or honey, garlic, ginger, and rice vinegar. Add a pinch of red pepper flakes if you like heat.
  3. Combine: Pour the sauce over the chicken. If using onion, scatter it on top.
  4. Cook: Cover and cook on Low for 4 to 5 hours or High for 2.5 to 3 hours, until the chicken is tender and reaches 165°F.
  5. Shred or slice: Remove the chicken to a cutting board. Shred with two forks or slice into chunks, then return it to the crock.
  6. Add bell pepper: Stir in the sliced bell pepper. Cook on High for another 20 to 30 minutes to soften slightly while staying crisp-tender.
  7. Thicken the sauce (optional): Stir the cornstarch slurry into the crock. Cook on High for 10 to 15 minutes until the sauce lightly thickens.
  8. Taste and adjust: Add a splash more soy for salt, a teaspoon of sugar for sweetness, or a little vinegar for brightness, as needed.
  9. Serve: Spoon over warm rice. Garnish with sliced green onions and sesame seeds if you like.