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Sweet Hawaiian Crockpot Chicken simmers in a slow cooker, ready to be served as a flavorful and easy meal.

Irresistible Sweet Hawaiian Crockpot Chicken

This recipe transforms chicken into a flavorful tropical delight using a crockpot. The combination of pineapple, soy sauce, and brown sugar creates a sweet and savory glaze that perfectly coats the tender, shredded chicken, making it ideal for serving over rice or noodles.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup packed brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes optional
  • 1 green bell pepper, chopped optional
  • 1 red bell pepper, chopped optional
  • Cooked rice, quinoa, or noodles for serving
  • Chopped green onions or sesame seeds for garnish optional

Equipment

  • Crockpot (4-6 quart)
  • small bowl
  • whisk
  • fork
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board

Method
 

  1. Trim any excess fat from the chicken thighs or breasts.
  2. In a 4-6 quart crockpot, combine the pineapple chunks (with juice), soy sauce, brown sugar, ketchup, apple cider vinegar, garlic powder, ground ginger, and red pepper flakes (if using). Whisk together until well combined.
  3. Add the chicken to the crockpot, ensuring it is submerged in the sauce. If using bell peppers, add them now.
  4. Cover and cook on low for 6-8 hours (360-480 minutes), or on high for 3-4 hours (180-240 minutes), or until the chicken is cooked through and easily shreds with a fork.
  5. Remove the chicken from the crockpot and shred it using two forks.
  6. In a small bowl, whisk together the cornstarch and water to create a slurry.
  7. Pour the slurry into the crockpot and stir well. Turn the crockpot to high and cook for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
  8. Return the shredded chicken to the crockpot and stir to coat with the sauce.
  9. Serve hot over rice, quinoa, or noodles. Garnish with chopped green onions or sesame seeds, if desired.

Notes

For a richer flavor, use brown sugar. For a lighter flavor, substitute some brown sugar with honey. Using low-sodium soy sauce helps control the saltiness. Adding bell peppers provides extra flavor and color. Thicken the sauce with a cornstarch slurry at the end of cooking to avoid dry chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days.