Sweet Hawaiian Crockpot Chicken
Tender shredded chicken slow-cooked in a sweet and savory pineapple-soy sauce -- an easy crockpot dinner the whole family loves.
Equipment
- Slow cooker / crockpot
- Mixing bowl
- Two forks (for shredding)
Ingredients
- 2 lb chicken breast thawed, not frozen
- 1 cup pineapple chunks fresh or canned in juice (not syrup)
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 0.25 cup apple cider vinegar
- 1 tbsp minced garlic
- 1 tbsp grated fresh ginger
- 0.25 tsp red pepper flakes adjust to taste
- 1 tbsp cornstarch for thickening
- 2 tbsp water for cornstarch slurry
- steamed rice or noodles for serving
Instructions
- Place the chicken breasts in a single layer at the bottom of your slow cooker.
- Add the pineapple chunks on top of the chicken.
- In a mixing bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes until the brown sugar is fully dissolved.
- Pour the sauce mixture evenly over the chicken and pineapple in the slow cooker.
- Cover and cook on low for 4 to 6 hours, until the chicken is fully cooked and tender. Do not lift the lid during cooking.
- Remove the chicken from the slow cooker onto a cutting board. Shred it using two forks, pulling the meat into thin pieces. Discard any excess fat.
- In a small bowl, stir together the cornstarch and water until completely smooth. Pour this slurry into the sauce in the slow cooker and stir well to combine.
- Return the shredded chicken to the slow cooker and stir it into the sauce. Cover and cook on high for an additional 10 to 15 minutes until the sauce thickens.
- Serve hot over steamed rice or noodles, spooning extra sauce generously over the top.
