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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken uses a teriyaki-style pineapple sauce for ultra-tender shredded or sliced chicken. Cook low for 4–5 hours (or high for 2–3), then thicken the sauce with a quick cornstarch slurry for glossy coating.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Sweet Hawaiian Crockpot Chicken
  • 2 lb boneless skinless chicken thighs Use thighs for best tenderness.
  • 1 can (20 oz) pineapple chunks with juice You’ll use the juice for the sauce and the chunks on top.
  • 0.333 cup soy sauce Provides the teriyaki-style saltiness.
  • 0.333 cup brown sugar, packed Packed brown sugar helps it caramelize in the slow cooker.
  • 3 garlic, minced Minced for even flavor.
  • 1 tbsp apple cider vinegar Brightens the sauce.
  • 1 tsp ground ginger Adds warm, fragrant spice.
  • 0.25 tsp red pepper flakes Adjust to taste for heat.
  • 2 tbsp cornstarch Thickens the finished sauce.
  • 2 tbsp cold water Combined with cornstarch to make a smooth slurry.
  • 1 green onions for garnish Slice or chop for serving.
  • 1 sesame seeds for garnish Optional but recommended.
  • 1 cooked white rice for serving For serving under or alongside the chicken.

Equipment

  • 1 slow cooker

Method
 

Build the slow-cooker chicken
  1. Place the chicken thighs in the slow cooker.
  2. In a bowl, whisk together the pineapple juice from the can, soy sauce, brown sugar, garlic, apple cider vinegar, ground ginger, and red pepper flakes until the sugar dissolves.
  3. Pour the sauce over the chicken, then scatter the pineapple chunks on top.
Cook until tender
  1. Cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the chicken is very tender (visible bubbling isn’t required but the sauce should look cohesive).
  2. Remove the chicken and shred into large pieces or slice, keeping it chunky for better texture.
Thicken and finish
  1. Whisk the cornstarch with the cold water until smooth, then stir the slurry into the slow cooker.
  2. Cook on HIGH for 15 minutes, until the sauce thickens and coats the back of a spoon with a glossy sheen.
  3. Return the chicken to the sauce and serve over white rice, topped with green onions and sesame seeds.

Notes

For the smoothest thickened sauce, whisk the cornstarch slurry thoroughly before stirring it in. Refrigerate leftovers in an airtight container for up to 3 days; freeze chicken and sauce (without rice) for up to 2 months. For a gluten-free swap, use gluten-free soy sauce and verify any labels on packaged ingredients.