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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with tender shredded chicken in a glossy pineapple-soy sauce and caramelized pineapple chunks. Set-and-forget slow cooking makes the meat fall-apart, then the sauce is thickened right in the crockpot for a sticky-sweet finish.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet Hawaiian Crockpot Chicken
  • 2 lb boneless chicken breasts or thighs Use either breasts or thighs.
  • 1 can (20 oz) pineapple chunks with juice Reserve the juice from the can for the sauce.
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp ketchup
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch Mix with water to make a slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 cooked rice For serving.
  • 0.5 cup green onions For topping.
  • 1 tbsp sesame seeds For topping.

Equipment

  • 1 slow cooker

Method
 

Slow cook the chicken
  1. Place the chicken in the crockpot. Arrange it in an even layer so it cooks uniformly.
  2. Whisk together the pineapple juice, soy sauce, honey, ketchup, garlic, and ginger, then pour over the chicken and add the pineapple chunks. Make sure the sauce reaches the chicken and the pineapple is distributed throughout.
  3. Cook on LOW for 6 hours or HIGH for 3–4 hours, until the chicken is fall-apart tender. The chicken should shred easily when tested with a fork.
Thicken and serve
  1. Remove the chicken and shred with two forks. Keep the sauce in the crockpot for thickening.
  2. Stir the cornstarch slurry into the sauce in the crockpot, turn to HIGH, and cook for 15–20 minutes until thickened. Look for a glossy, lightly clingy sauce coating the pineapple chunks.
  3. Return the chicken to the sauce, toss to coat, and serve over rice with green onions and sesame seeds. Spoon the sauce over the top so it pools slightly on the rice.

Notes

Pro tip: reserve the pineapple juice from the can and whisk it thoroughly with the soy, honey, ketchup, garlic, and ginger for the smoothest sauce. Store leftovers in the refrigerator for up to 4 days in a covered container; reheat gently in the microwave or on the stovetop until hot. Freezing is yes—freeze for up to 2 months, then thaw and reheat, adding a splash of water if the sauce thickens too much. For a lower-sugar option, use reduced-sugar honey or a honey substitute in the same amount.