Description
This Sweet Hawaiian Crockpot Chicken is the perfect weeknight solution, featuring succulent boneless chicken breasts slow-cooked with fresh pineapple, savory soy sauce, and aromatic ginger and garlic. The low-and-slow method ensures a tender texture, while the tangy blend of apple cider vinegar and brown sugar balances the sweetness beautifully. It is a reliable, crowd-pleasing, and hands-off meal that is easy to prepare and absolutely delicious when served over rice or vegetables.
Ingredients
2 pounds boneless, skinless chicken breast
1 cup pineapple chunks
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 tbsp minced garlic
1 tbsp grated ginger
1/4 tsp red pepper flakes
1 tbsp cornstarch
2 tbsp water
Instructions
Place the chicken breasts into the center of the crockpot insert.
Add the pineapple chunks directly on top of the chicken.
In a medium bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, minced garlic, ginger, and red pepper flakes until smooth.
Pour the mixture over the chicken and pineapple.
Cover and cook on low for 4 to 6 hours.
Once tender, remove the chicken to shred with two forks.
Mix the cornstarch and water to create a slurry, stir into the crockpot, and cook on high for 15 minutes to thicken the sauce.
Return the shredded chicken to the pot and toss to coat.
Notes
For the best flavor, use fresh ginger and garlic. If you prefer a thicker sauce, whisk the cornstarch slurry thoroughly before adding. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 360
- Category: Dinner Recipes
- Method: Slow Cooker
- Cuisine: Hawaiian-inspired