Go Back

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pineapple chunks and a glossy teriyaki-style sauce—slow-cooked until the chicken is very tender. Thickened cornstarch sauce coats shredded or sliced chicken, then served over white rice with green onions and sesame seeds.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple base
  • 2 lb boneless skinless chicken thighs
  • 1 can (20 oz) pineapple chunks with juice
Teriyaki-style sauce
  • 0.333 cup soy sauce
  • 0.333 cup brown sugar, packed
  • 3 garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger
  • 0.25 tsp red pepper flakes
Thickening
  • 2 tbsp cornstarch
  • 2 tbsp cold water
To serve and garnish
  • 1 green onions
  • 1 sesame seeds
  • 1 cooked white rice

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken thighs in the slow cooker.
  2. Whisk together the pineapple chunks with juice juice, soy sauce, brown sugar, garlic, apple cider vinegar, ground ginger, and red pepper flakes until the brown sugar dissolves.
  3. Pour the sauce over the chicken and scatter the pineapple chunks on top.
  4. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is very tender and shreds easily.
Shred and thicken the sauce
  1. Remove the chicken and shred into large pieces or slice, then set aside.
  2. Whisk the cornstarch and cold water together, then stir it into the slow cooker.
  3. Cook on high for 15 minutes, until the sauce thickens to a glossy coating consistency.
Finish and serve
  1. Return the shredded or sliced chicken to the sauce and stir to coat.
  2. Serve over cooked white rice and garnish with green onions and sesame seeds.

Notes

For the most even tenderness, keep the slow cooker lid closed during the 4–5 hour low cook (or 2–3 hour high cook). Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in the microwave or on the stovetop until hot. Freezing is not recommended because the sauce thickened with cornstarch can loosen after thawing. For a lower-sugar option, replace some of the packed brown sugar with a 1:1 brown sugar substitute.