Description
Experience an effortless weeknight dinner with this Sweet Hawaiian Crockpot Chicken. By slow-cooking succulent chicken breasts in a signature glaze of soy sauce, brown sugar, and pineapple, you achieve a sophisticated fusion dish that is both sweet and savory. This recipe is perfect for busy families, as the low and steady heat ensures the protein remains tender, moist, and infused with tropical flavor, making it a reliable comfort food choice that will please both children and adults.
Ingredients
2 lbs boneless, skinless chicken breasts
1 cup pineapple chunks, drained
1/2 cup soy sauce (or tamari for gluten-free)
1/2 cup brown sugar, packed
1/2 tsp ginger, grated
1 clove garlic, minced
1/4 cup pineapple juice (reserved from chunks)
Sliced green onions for garnish
Instructions
Place the chicken breasts in the bottom of the slow cooker
In a medium bowl, whisk together the soy sauce, brown sugar, ginger, garlic, and pineapple juice
Pour the sauce mixture over the chicken breasts
Add the pineapple chunks directly into the slow cooker
Cover and cook on low for 5 hours
Remove the chicken and shred with two forks if desired, then stir back into the sauce before serving
Garnish with sliced green onions
Notes
For a thicker sauce, whisk in 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water during the last 30 minutes of cooking. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10
- Cook Time: 300
- Category: Meals
- Method: Slow Cooking
- Cuisine: Fusion