Description
This Hawaiian Crockpot Chicken recipe combines tender, slow-cooked chicken breasts with a sweet and tangy pineapple sauce infused with soy, garlic, and ginger. Perfectly cooked in a crockpot, it offers an easy, flavorful meal that pulls apart shredded and pairs wonderfully with steamed rice or your favorite sides.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 cup pineapple chunks
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare the chicken: Place the 4 boneless, skinless chicken breasts at the bottom of your crockpot, ensuring they are evenly spaced for uniform cooking.
- Mix the sauce: In a mixing bowl, combine the pineapple chunks, soy sauce, brown sugar, minced garlic, grated fresh ginger, rice vinegar, and optional red pepper flakes. Whisk together until the brown sugar is dissolved and ingredients are well incorporated.
- Combine and pour: Pour the prepared sauce mixture evenly over the chicken breasts in the crockpot, ensuring they are well coated for maximum flavor infusion during cooking.
- Cook the chicken: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the chicken is fully cooked, tender, and easy to shred.
- Shred the chicken: Using two forks, shred the cooked chicken breasts directly in the crockpot, mixing them well with the sauce to ensure each piece is coated and flavorful.
- Serve: Serve the shredded Hawaiian crockpot chicken hot, ideally over steamed rice or alongside your favorite vegetable sides for a complete meal.
Notes
- For extra flavor, you can add diced bell peppers or onions to the crockpot before cooking.
- If you prefer less sweetness, reduce the brown sugar to 2 tablespoons.
- Red pepper flakes are optional; omit them if you desire a milder dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well with steamed rice, quinoa, or cauliflower rice for a low-carb option.
