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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken made in a slow cooker with tender shredded chicken and glossy teriyaki-style pineapple sauce. The sauce thickens with a quick cornstarch slurry for a clingy finish served over white rice.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2 lb boneless skinless chicken thighs Use thighs for the best tender shred.
  • 1 can (20 oz) pineapple chunks with juice Include the juice from the can for the sauce base.
  • 1 cup soy sauce Measure as 1/3 cup.
  • 1 cup brown sugar, packed Measure as 1/3 cup.
  • 3 garlic Minced cloves.
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger
  • 0.25 tsp red pepper flakes Adjust to taste if you prefer mild heat.
  • 2 tbsp cornstarch
  • 2 tbsp cold water For the cornstarch slurry.
  • 1 green onions Garnish.
  • 1 sesame seeds Garnish.
  • 1 cooked white rice For serving.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken thighs in the slow cooker.
  2. Whisk together the pineapple chunks with juice (use only the juice), soy sauce, brown sugar, garlic, apple cider vinegar, ground ginger, and red pepper flakes until the sugar dissolves.
  3. Pour the sauce over the chicken, then scatter the pineapple chunks on top.
  4. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken is very tender.
Thicken the sauce and finish
  1. Remove the chicken and shred into large pieces or slice, then set aside.
  2. Whisk cornstarch and cold water together, stir the slurry into the slow cooker, and cook on high for 15 minutes until the sauce thickens.
  3. Return the chicken to the sauce and stir to coat, then serve over cooked white rice topped with green onions and sesame seeds.

Notes

Pro tip: shred the chicken while it’s still warm so the pieces stay large and juicy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop or microwave. Freezing is yes—freeze the chicken and sauce (store rice separately) up to 2 months. For a lower-sugar option, use a brown-sugar substitute or reduce the sugar slightly and increase pineapple juice to balance the flavor.