Sweet Hawaiian Crockpot Chicken
Tender and juicy slow-cooked Hawaiian chicken in a sweet pineapple sauce, perfect for serving over rice!
Equipment
- Crockpot (Slow Cooker)
- Mixing Bowl
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
For the Sauce
- 1/2 cup soy sauce or coconut aminos for a lower sodium option
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional for heat
For the Vegetables
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup pineapple chunks
For Thickening
- 2 tablespoons cornstarch
- 2 tablespoons water
For Serving
- Cooked rice for serving
- Green onions and sesame seeds for garnish (optional)
Instructions
- Place chicken breasts in the crockpot.
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, honey, apple cider vinegar, garlic, ginger, black pepper, and red pepper flakes (if using). Pour over the chicken.
- Add sliced bell peppers and pineapple chunks to the crockpot.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and easily shreddable.
- Remove chicken, shred or slice, and set aside.
- In a small bowl, mix cornstarch and water to create a slurry. Stir it into the crockpot sauce and cook on high for 10-15 minutes until thickened.
- Return the chicken to the crockpot, stirring to coat with the thickened sauce.
- Serve over rice and garnish with green onions and sesame seeds if desired.
Notes
For extra flavor, try adding a splash of teriyaki sauce or a squeeze of lime juice before serving!