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–+ servings

Sweet Hawaiian Crock Pot Chicken

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Keyword Sweet Hawaiian Crock Pot Chicken
Servings 6
Tender chicken slow-cooked in a sweet and savory pineapple soy glaze. This Hawaiian-style crock pot chicken is effortless, juicy, and perfect for family dinners or meal prep! Serve over rice for a complete tropical-inspired meal.

Ingredients

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 cup pineapple juice
  • 1 can 8 oz pineapple chunks, drained
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch + 2 tablespoons water for slurry
  • 1 red bell pepper thinly sliced
  • ½ teaspoon ground ginger
  • Salt and pepper to taste
  • Cooked rice for serving
  • Green onions and sesame seeds for garnish

Instructions

Prepare the Chicken:

  • Season chicken with salt and pepper, then place it in the bottom of your slow cooker.

Make the Sauce:

  • In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, and ground ginger until well combined. Pour the sauce mixture over the chicken.

Add Pineapple and Veggies:

  • Scatter the pineapple chunks and sliced red bell pepper evenly over the top. Cover with the lid.

Cook:

  • Cook on Low for 5–6 hours or High for 3–4 hours, until the chicken is tender and cooked through.

Thicken the Sauce:

  • Remove the chicken and set aside. In a small bowl, mix cornstarch and water to form a slurry. Stir it into the sauce and cook on High for about 15 minutes, until thickened.

Combine and Serve:

  • Return the chicken to the slow cooker, coat it in the thickened sauce, and cook for an additional 5 minutes. Serve hot over rice, garnished with green onions and sesame seeds.

Notes

Chicken Options: Boneless thighs are great for juicier results, while breasts stay lean and light.
Add Vegetables: You can add sliced carrots, snap peas, or onions for extra texture and flavor.
Thicker Sauce: For a stickier glaze, add an extra tablespoon of cornstarch.
Make It Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha for a kick.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze cooked chicken and sauce for up to 3 months. Reheat gently on the stovetop or microwave.
Serving Ideas: Serve over steamed rice, quinoa, or even noodles for a satisfying meal.