Sweet Hawaiian Crock Pot Chicken
An effortless weeknight dinner featuring tender chicken in a sweet and tangy sauce, perfect for the whole family.
Ingredients
Main ingredients
- 4 pieces chicken breasts Use fresh or fully thawed, boneless, skinless breasts.
- 1 cup pineapple juice Preferably 100% juice (not from concentrate).
- 1/2 cup soy sauce Choose naturally brewed or low-sodium.
- 1/2 cup brown sugar Light brown sugar preferred; dark brown adds deeper flavor.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 can pineapple chunks Reserve a few for fresh use at the end.
- to taste salt and pepper
- 1 tablespoon cornstarch Optional for thickening.
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer if possible.
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic powder, and onion powder until smooth.
- Pour the sauce evenly over the chicken, making sure each breast gets some of the liquid.
- Open the can of pineapple chunks and scatter them over the top, pouring in any reserved syrup for extra sweetness.
- Cover the slow cooker and set to low for 6–7 hours or high for 3–4 hours.
Thickening the Sauce (Optional)
- If a thicker glaze is desired, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to create a slurry.
- Stir the slurry into the cooker about 25–30 minutes before serving and switch the cooker to high if it was on low.
Serving
- Shred or slice the chicken and spoon the sauce and pineapple over rice, cauliflower rice, or noodles.
- Garnish with green onions, sesame seeds, or a squeeze of lime.
Notes
Use even-sized chicken pieces for consistent cooking. Adjust salt at the end to taste. Leftover sauce is great for meal prep.