Crockpot Hawaiian Chicken

shredded Hawaiian chicken on a brioche bun

5 from 1 vote

This Sweet Hawaiian Crockpot Chicken with pineapple will rock your world! Not only with its blend of sweet and savory flavors, but also because it’s the easiest “set it and forget it” meal. With only five ingredients and our trusty slow cooker, it’s the ultimate busy-mom solution!

Prep Time5

Slow Cooking Time8

Total Time8 5

Course: Main Course

Cuisine: American

Servings: people

Calories: 155kcal

Author: Sara Ayesh

Equipment

Crock pot

Ingredients

3-4 chicken breasts
1 cup chicken stock
1 can crushed pineapple
¼ cup soy sauce
1 bell pepper, diced
1 tablespoon cornstarch mixed with 2 tablespoons water
2 teaspoon salt
1 teaspoon pepper
green onions sesame seeds, cilantro, and pickled red onion for garnish
Kings Hawaiian buns if you want to turn this into sliders or serve over brown rice

Get Recipe Ingredients

Instructions

In a crock pot add the crushed pineapple, chicken stock, soy sauce, salt, pepper, bell pepper and chicken breasts.
Cook on low for 6-8 hours or high for 3-4 hours.
1 hour before it's done cooking, stir in the cornstarch/water mixture and give it a good stir.
When finished cooking, shred the chicken and serve on buns or over brown rice.
Top with cilantro and pickled red onion!

Notes

Storage Directions

Refrigerating: Store leftovers in an airtight container and keep in the fridge for 3-4 days.
Freezing: In a freezer-safe container or bag, leftovers will keep for up to 3 months. Defrost them overnight in the fridge until thawed.
Reheating: Reheat on the stove or in the microwave. If frozen, let thaw on the counter overnight first.

Recipe Tips

Cornstarch slurries are key to making a thick sauce. Slow-cooker sauces stay thin even after hours of cooking, so adding a cornstarch slurry is essential. Whisk together equal parts cornstarch and water, and stir it into the sauce at the end of cooking. As it heats up, it’ll thicken.
Don’t overcook. Lift the Crockpot lid to check progress after 3-4 hours of cooking, even if you’re on the low setting, to make sure the chicken doesn’t dry out.
Go easy on the broth. Too much liquid and the sauce will thin out and lose flavor. We’re going for a sauce, not a soup.
Make a big batch of Crockpot sweet Hawaiian chicken for Sunday dinner, then repurpose it during the week. Leftovers taste even better!

Leftovers will keep 3-4 days in the fridge in an airtight container, and in the freezer for up to three months in a freezer-safe container or bag. Defrost it overnight in the refrigerator and reheat in the microwave or on the stove with a splash of broth or pineapple juice.

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