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sweet hawaiian crockpot chicken

Sweet Hawaiian Crockpot Chicken

Tender, juicy chicken slow-cooked in a tangy-sweet pineapple sauce—an easy dump-and-go recipe that tastes like takeout but healthier!

  • Total Time: 6 hours 30 minutes (low) or 3 hours 30 minutes (high)
  • Yield: Serves 6

Ingredients

Units Scale
  • 2 lbs boneless, skinless chicken breasts (or thighs for juicier meat)
  • 1 (20 oz) can pineapple chunks with juice
  • 1/2 cup soy sauce (use low-sodium if preferred)
  • 1/3 cup brown sugar (or honey)
  • 3 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 medium onion, sliced
  • 2 tbsp cornstarch + 2 tbsp water (for thickening, optional)
  • Garnish: sesame seeds & sliced green onions

Instructions

  1. Prep chicken & veggies

    • Place chicken breasts (or thighs) in the bottom of your slow cooker.

    • Add bell peppers and onion over the chicken.

  2. Make the sauce

    • In a medium bowl, whisk together pineapple chunks (with juice), soy sauce, brown sugar, garlic, and ginger.

  3. Cook

    • Pour sauce mixture evenly over chicken and veggies.

    • Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked (internal temp 165°F / 74°C).

  4. Thicken the sauce (optional)

    • About 20 minutes before serving, remove chicken and shred or cut into chunks.

    • Mix cornstarch and water in a small bowl, then stir into the sauce in the slow cooker.

    • Return chicken, cover, and cook for another 15–20 minutes until sauce thickens.

  5. Serve

    • Serve hot over steamed white rice, brown rice, or cauliflower rice.

    • Garnish with sesame seeds and green onions if desired.

Notes

  • Thighs vs Breasts: Thighs stay juicier in the crockpot, while breasts are leaner.

  • Sweeter Sauce: Add 2 extra tbsp brown sugar or honey.

  • Spicy Kick: Stir in 1–2 tsp sriracha or red pepper flakes.

  • Meal Prep Friendly: Stores in the fridge up to 4 days or freezer up to 3 months.

  • Vegetable Swap: Try carrots, snap peas, or broccoli (add broccoli in the last hour so it doesn’t get mushy).

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (low) or 3 hours (high) Finishing time (sauce thickening + plating): 20 minutes

Nutrition

  • Serving Size: (Per Serving – 1/6 of recipe, without rice)
  • Calories: 280
  • Sugar: 22g
  • Sodium: 850mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 27g
  • Cholesterol: 75mg

Find it online: https://greatfoodrecipe.com/sweet-hawaiian-crockpot-chicken/

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