Description
Sweet Hawaiian Crock Pot Chicken fills your house with the most incredible caramelized pineapple aroma hours before dinner hits the table. Tender chicken slow-cooks in a glossy sauce of pineapple juice, soy sauce, brown sugar, and garlic until it falls apart at the touch of a fork.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs (thighs stay juicier)
- 1 cup pineapple juice (from the can or fresh)
- 1 can (8 oz) pineapple chunks, drained (save a few pieces for garnish)
- 1/2 cup low-sodium soy sauce
- 1/2 cup packed light brown sugar
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
- 1 red bell pepper, thinly sliced
- 1 tablespoon cornstarch + 2 tablespoons cold water (for thickening)
- Salt and black pepper to taste
- Cooked jasmine rice, for serving
- Sliced green onions and sesame seeds, for garnish
Instructions
1. Trim excess fat from the chicken and season lightly with salt and black pepper on both sides. Place in a single layer in the bottom of the slow cooker.
2. Whisk together pineapple juice, soy sauce, brown sugar, minced garlic, and ground ginger in a medium bowl until the sugar dissolves. Pour over the chicken.
3. Scatter the drained pineapple chunks and sliced bell pepper over the top of the chicken. Do not stir.
4. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours. Do not lift the lid during cooking.
5. Remove the chicken to a plate. Whisk cornstarch and cold water together until smooth in a small bowl. Stir the slurry into the hot liquid in the slow cooker. Cook on HIGH covered for 15 minutes until the sauce thickens into a glossy glaze.
6. Return the chicken to the pot and coat everything in the sauce. Serve over jasmine rice garnished with green onions and sesame seeds.
Notes
Do not skip the thickening step — without the cornstarch slurry, the sauce is thin and watery and coats nothing.
Chicken thighs are strongly preferred — they stay juicier and more tender than breasts over a 5 to 6 hour slow cook.
Add 1 tablespoon rice wine vinegar to the sauce before cooking — it adds a subtle tanginess that prevents the sauce from tasting flat or one-dimensionally sweet.
Do not lift the lid while cooking — each peek adds 15 to 20 minutes to the cook time.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course, Dinner
- Method: Slow Cooker
- Cuisine: Hawaiian, American