Sweet & Savory Hawaiian Crockpot Chicken You'll Love

This Hawaiian Crockpot Chicken recipe combines sweet and savory flavors for a delightful dinner experience.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 4 servings

Course: Dinner

Cuisine: Hawaiian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, Skinless Chicken Breasts/Thighs Thighs offer richer flavor and juiciness.

For the Sauce

1 cup Pineapple Juice Opt for no-sugar-added versions.
1/4 cup Soy Sauce Use tamari for a gluten-free alternative.
1/4 cup Brown Sugar Can be reduced for a less sweet taste.
2 cloves Garlic (minced) Infuses warmth and savory aroma.
1 tablespoon Ginger (minced) Ground ginger can be used if fresh is unavailable.

For the Toppings

1 cup Pineapple Chunks Ensure drained to prevent excess moisture.

Equipment

Slow Cooker

Method

Step-by-Step Instructions for Hawaiian Crockpot Chicken

Place chicken at the bottom of the slow cooker in a single layer.
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, and ginger until smooth.
Pour the sauce evenly over the chicken, ensuring all pieces are coated.
Scatter drained pineapple chunks over the top of the chicken and sauce.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Once cooked, shred the chicken in the slow cooker with two forks, mixing it with the sauce.
Garnish with chopped green onions and serve over rice or noodles.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 30gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Thighs are juicier than breasts. For thicker sauce, leave the lid off for a few minutes after shredding. Mix in veggies for added nutrition. Leftovers keep for 4 days in the fridge or 2 months in the freezer.

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