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The Best Hawaiian Crock-Pot Chicken for a Crowd
A simple and delicious slow cooker recipe that combines juicy chicken, pineapple, and a sweet-savory sauce for a meal that feels like a Hawaiian getaway.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 can 20 oz pineapple chunks (juice reserved)
- 1/2 cup soy sauce low-sodium preferred
- 1/4 cup honey
- 2 tbsp ketchup
- 1 tbsp rice vinegar or apple cider vinegar
- 2 cloves garlic minced
- 1 tsp grated ginger optional
- 1/4 tsp red pepper flakes optional, for heat
- 2 tbsp cornstarch for thickening
- 2 tbsp water for thickening
- For Serving:
- Cooked white or brown rice
- Sliced green onions for garnish
- Sesame seeds optional, for garnish
Instructions
- Prepare the Sauce:
- In a medium bowl, whisk together the pineapple juice (reserved from the can), soy sauce, honey, ketchup, vinegar, garlic, and ginger. Add red pepper flakes if you want a bit of spice.
- Assemble in the Crock-Pot:
- Place the chicken in the slow cooker. Top with the pineapple chunks and pour the sauce mixture over everything.
- Cook:
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and easily shredded with a fork.
- Thicken the Sauce:
- Once the chicken is cooked, remove it from the slow cooker and set it aside.
- In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce in the slow cooker. Turn the heat to high and let it cook for about 5-10 minutes, or until the sauce thickens.
- Shred the Chicken:
- While the sauce thickens, shred the chicken with two forks. Return the shredded chicken to the slow cooker and toss it with the sauce.
- Serve:
- Serve the Hawaiian chicken over cooked rice, garnished with green onions and sesame seeds if desired.
Notes
- Substitute: For a tangier flavor, replace the honey with brown sugar.
- Make Ahead: This dish reheats beautifully, so feel free to make it a day ahead.
- Vegetable Additions: Add bell peppers or snap peas during the last hour of cooking for added color and crunch.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 30gFat: 5gSodium: 780mgFiber: 1gSugar: 25g