Description
This Hawaiian Crockpot Chicken recipe offers a juicy and tender chicken dish simmered in a sweet and tangy pineapple soy sauce, infused with garlic and ginger. Perfect for a hands-off meal that’s bursting with tropical flavors, it cooks low and slow in the crockpot for effortless dinner preparation. Serve it over steamed rice for a comforting and satisfying family meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 cup pineapple chunks
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts evenly at the bottom of your crockpot to form a single layer.
- Make the sauce: In a mixing bowl, whisk together pineapple chunks, soy sauce, brown sugar, minced garlic, grated fresh ginger, rice vinegar, and red pepper flakes until well combined.
- Add sauce to chicken: Pour the prepared sauce mixture evenly over the chicken breasts, ensuring they’re well coated.
- Cook in crockpot: Cover the crockpot and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Once cooked, use two forks to shred the chicken directly in the crockpot; stir well to coat the shredded chicken thoroughly with the sauce.
- Serve: Serve the Hawaiian Crockpot Chicken hot, ideally over steamed rice or paired with your favorite side dishes.
Notes
- For extra flavor, reserve some pineapple chunks for garnish.
- Adjust red pepper flakes to control heat level or omit for milder taste.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- Use low-sodium soy sauce to reduce sodium content if desired.
- This recipe pairs wonderfully with steamed vegetables or a fresh salad for a complete meal.
