Description
This Hawaiian Crockpot Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts slow-cooked in a sweet and tangy pineapple-soy sauce blend. Perfect for a hands-off meal, it delivers a tropical twist with notes of ginger, garlic, and a hint of spice from red pepper flakes. Serve it over steamed rice for a comforting and delicious family dinner.
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 in the bottom of your crockpot, ensuring they are spread evenly for uniform cooking.
- Mix the sauce: In a mixing bowl, whisk together the pineapple chunks, soy sauce, brown sugar, minced garlic, grated fresh ginger, rice vinegar, and red pepper flakes until well combined.
- Combine: Pour the sauce mixture evenly over the chicken breasts in the crockpot, ensuring all the chicken is covered with the flavorful sauce.
- Cook: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked, tender, and easily shredded.
- Shred the chicken: Using two forks, shred the chicken directly in the crockpot and stir to coat the shredded meat evenly with the sauce.
- Serve: Serve the Hawaiian Crockpot Chicken hot over steamed rice or alongside your favorite side dishes for a complete meal.
Notes
- For a spicier dish, increase the red pepper flakes to taste.
- Use fresh pineapple chunks for the best flavor, but canned pineapple drained well works as a substitute.
- If you prefer, substitute chicken thighs for a juicier texture.
- This dish pairs well with steamed vegetables or a simple green salad.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
