The Ultimate Crockpot Hawaiian ChickenThis recipe yields tender, shredded chicken in a deliciously sticky sauce. It’s perfect for a busy weeknight.Prep Time: 10 minutesCook Time: 4-6 hours on Low, or 2-3 hours on HighServings: 4-6Ingredients· 2 lbs boneless, skinless chicken breasts or thighs (thighs stay more moist)· 1 cup pineapple juice (from a can of pineapple chunks or bottled)· ½ cup soy sauce (or tamari for gluten-free)· ⅓ cup brown sugar, packed· ⅓ cup ketchup· 2 tablespoons rice vinegar or apple cider vinegar· 3 cloves garlic, minced· 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)· 1 teaspoon sesame oil (optional, but adds great flavor)· 1 (20 oz) can pineapple chunks, drained (reserve juice for the sauce)· 1 large bell pepper, cut into 1-inch chunks (any color)· 1 tablespoon cornstarch mixed with 2 tablespoons of water (for thickening, optional)Instructions1. Combine the Sauce: In your crockpot, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, vinegar, minced garlic, grated ginger, and sesame oil.2. Add Chicken & Veggies: Place the chicken breasts or thighs into the sauce. Scatter the bell pepper chunks and drained pineapple chunks over and around the chicken.3. Cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it’s tender and shreds easily with a fork.4. Shred the Chicken: Remove the chicken to a cutting board and shred it with two forks.5. Thicken the Sauce (Optional but Recommended): If you prefer a thicker sauce, mix the cornstarch and cold water in a small bowl to create a “slurry.” Slowly whisk this slurry into the hot liquid in the crockpot. Return the shredded chicken to the pot, stir to combine, and cook on HIGH for an additional 15-20 minutes, or until the sauce has thickened.6. Serve: Serve immediately over your choice of base (see ideas below) and garnish with sliced green onions and sesame seeds.—Tips for the Best Hawaiian Chicken· Don’t Overcook: Chicken breasts can dry out if cooked too long. Check for doneness at the earliest time in the range (4 hours on LOW, 2 hours on HIGH).· Use Fresh Aromatics: Fresh garlic and ginger make a significant difference in flavor compared to their powdered counterparts.· For a Crispier Finish: For a less “soupy” and more caramelized finish, after shredding, spread the chicken on a baking sheet and broil for 2-3 minutes. Then mix it back into the thickened sauce.· Adjust the Sweetness: Feel free to reduce the brown sugar by a tablespoon or two if you prefer a less sweet dish.· Add Heat: For a spicy kick, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce before cooking.
Crockpot Hawaiian Chicken
