Description
Your new favorite dinner hack! This Sweet Hawaiian Crockpot Chicken practically makes itself while filling your home with tropical aromas that’ll have everyone asking what’s for dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup pineapple juice (fresh or canned)
- 1/2 cup brown sugar, packed
- 1/3 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1 can (20oz) pineapple chunks, drained
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Green onions and sesame seeds for garnish (optional)
Instructions
- Lightly coat slow cooker with cooking spray or use a liner. Place chicken pieces in the bottom in a single layer.
- In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, rice vinegar, and ground ginger until sugar dissolves. Pour mixture over chicken.
- Cover slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until chicken reaches 165°F and shreds easily.
- About 30 minutes before serving, remove chicken from crockpot and set aside. Whisk cornstarch and cold water in a small bowl until smooth. Stir this slurry into the liquid in the slow cooker. Add drained pineapple chunks.
- Return chicken to crockpot, nestling pieces into the sauce. Cover and cook on high for an additional 20-30 minutes until sauce thickens.
- Before serving, shred chicken if desired or leave whole. Garnish with sliced green onions and sesame seeds.