Sweet Hawaiian Crockpot Chicken
Tender shredded chicken slow-cooked in a sweet pineapple soy sauce with garlic, ginger, and a glossy cornstarch-thickened finish -- a set-it-and-forget-it crockpot dinner the whole family loves.
Equipment
- Crockpot / Slow Cooker
- Mixing bowl
- Whisk
- Cutting board
- Two forks (for shredding)
- Small Bowl (for cornstarch slurry)
Ingredients
- 2 lb chicken breast boneless, skinless
- 1 cup pineapple chunks canned or fresh
- 0.5 cup soy sauce
- 0.25 cup brown sugar packed
- 0.25 cup apple cider vinegar
- 1 tbsp minced garlic fresh preferred
- 1 tbsp grated ginger fresh preferred
- 0.25 tsp red pepper flakes
- 1 tbsp cornstarch for thickening
- 2 tbsp water to mix with cornstarch
Instructions
- Place the chicken breasts into the bottom of the crockpot in a single layer.
- 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 and the sauce is well combined.
- Pour the sauce mixture evenly over the chicken and pineapple in the crockpot.
- Cover the crockpot with the lid and cook on LOW for 4 to 6 hours, until the chicken is cooked through and tender enough to shred easily with two forks.
- Remove the chicken breasts from the crockpot and place them on a cutting board. Shred the chicken using two forks while it is still hot.
- In a small bowl, whisk together the cornstarch and water until completely smooth with no lumps. Pour the cornstarch slurry into the sauce remaining in the crockpot and stir well to combine.
- Cover the crockpot again and cook on HIGH for an additional 10 to 15 minutes until the sauce thickens to a glossy consistency.
- Return the shredded chicken to the crockpot and stir to coat it evenly in the thickened sauce. Serve over steamed rice or with your favorite sides. Top with sesame seeds and sliced green onions if desired.
