Sweet Hawaiian Crockpot Chicken is the effortless weeknight dinner solution you’ve been searching for, offering a delightful balance of sweet and savory flavors with minimal effort. This recipe is incredibly useful for busy families and individuals seeking a delicious, hands-off meal that fills the house with an irresistible aroma.
Key Ingredients for Sweet Hawaiian Crockpot Chicken
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 bottle (12 oz) sweet Hawaiian dressing or sauce (such as Kraft or a homemade version)
- 1 can (20 oz) crushed pineapple, undrained
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) for thickening (optional)
- Chopped green onions, for garnish
- Cooked rice, for serving
How to Make Sweet Hawaiian Crockpot Chicken
Get ready for an incredibly easy, remarkably delicious, and utterly satisfying meal with our Sweet Hawaiian Crockpot Chicken. This dish relies on the magic of your slow cooker to transform simple ingredients into a tender, flavorful masterpiece. With a preparation time of just 15 minutes, you’ll have a restaurant-worthy meal ready to enjoy with minimal fuss, featuring a luscious, syrupy glaze that coats every succulent piece of chicken.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken thighs or breasts dry with paper towels and trim any excess fat. If using chicken breasts, you can cut them in half to ensure more even cooking, though this is not strictly necessary.
- Combine Sauce Ingredients: In your slow cooker, whisk together the entire bottle of sweet Hawaiian dressing or sauce, the undrained can of crushed pineapple, soy sauce, brown sugar, ginger powder, garlic powder, and red pepper flakes (if using). Stir well to ensure all the spices are incorporated into the sauce.
- Add the Chicken: Place the prepared chicken pieces directly into the slow cooker on top of the sauce mixture. Ensure the chicken is submerged as much as possible in the liquid.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and incredibly tender. The chicken should easily shred with a fork.
- Shred the Chicken (Optional): Once the chicken is cooked, you can remove it from the slow cooker and shred it directly in the pot with two forks, then stir it back into the sauce. Alternatively, you can leave the chicken whole and serve it sliced or cubed.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, carefully remove the chicken from the slow cooker and set it aside. Turn the slow cooker to high (if it’s not already) and stir in the cornstarch slurry. Cook for another 15-30 minutes, or until the sauce has thickened to your desired consistency. Return the chicken to the pot and stir to coat.
- Serve: Serve the Sweet Hawaiian Crockpot Chicken hot over a bed of fluffy cooked rice. Garnish generously with chopped green onions for a burst of freshness and color.
Why You’ll Love This Sweet Hawaiian Crockpot Chicken
You’ll fall head over heels for this Sweet Hawaiian Crockpot Chicken, primarily because of its incredible tender chicken bathed in a gloriously sweet and tangy glaze that’s hard to resist. Making this at home is a fantastic cost-saving benefit; it’s significantly cheaper than ordering takeout, and the aroma that fills your kitchen is priceless. The star of the show is undoubtedly the unique sweet Hawaiian flavor profile, a delightful dance of fruity sweetness and savory depth, making it a standout compared to a simple teriyaki chicken.
This recipe is a game-changer for busy weeknights, offering a complete, satisfying meal with minimal active cooking time and cleanup. Imagine coming home to a meal that’s already perfectly cooked, waiting to be served over rice with a sprinkle of fresh green onions. It’s a flavor experience that’s both comforting and exciting, and we’re confident you’ll be adding it to your regular rotation. Give this Sweet Hawaiian Crockpot Chicken a try – your taste buds and your schedule will thank you!
Storing and Reheating Tips
Properly storing and reheating your delicious Sweet Hawaiian Crockpot Chicken will ensure those delightful flavors are preserved for future enjoyment.
- Refrigeration: Allow the cooked chicken and sauce to cool completely before transferring them to an airtight container. Refrigerated leftovers will stay fresh for 3-4 days. It’s best to store the chicken and sauce together to keep the meat moist.
- Freezing: For longer storage, freeze the cooled Sweet Hawaiian Crockpot Chicken in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. For easier reheating, consider portioning the chicken and sauce into individual servings before freezing.
- Reheating:
- Stovetop: The best method for reheating is on the stovetop. Gently warm the chicken and sauce in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a tablespoon or two of water or chicken broth if the sauce has thickened too much.
- Microwave: Alternatively, you can reheat individual portions in the microwave. Place the chicken and sauce in a microwave-safe dish, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway through, until hot.
- Oven: For larger batches, you can reheat in the oven at 325°F (160°C) for about 15-20 minutes, covered with foil, until thoroughly heated.
Final Thoughts
This Sweet Hawaiian Crockpot Chicken is a truly magical recipe that delivers incredible flavor with minimal effort. We encourage you to give it a try; it’s the perfect simple, satisfying meal for any day of the week.
Sweet Hawaiian Crockpot Chicken
Ingredients
Equipment
Method
- Pat the chicken thighs or breasts dry with paper towels and trim any excess fat. If using chicken breasts, you can cut them in half to ensure more even cooking, though this is not strictly necessary.2 lbs boneless, skinless chicken thighs or breasts
- In your slow cooker, whisk together the entire bottle of sweet Hawaiian dressing or sauce, the undrained can of crushed pineapple, soy sauce, brown sugar, ginger powder, garlic powder, and red pepper flakes (if using). Stir well to ensure all the spices are incorporated into the sauce.1 bottle sweet Hawaiian dressing or sauce, 1 can crushed pineapple, 1/4 cup soy sauce, 1 tablespoon brown sugar, 1 teaspoon ginger powder, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes
- Place the prepared chicken pieces directly into the slow cooker on top of the sauce mixture. Ensure the chicken is submerged as much as possible in the liquid.2 lbs boneless, skinless chicken thighs or breasts
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and incredibly tender. The chicken should easily shred with a fork.
- Once the chicken is cooked, you can remove it from the slow cooker and shred it directly in the pot with two forks, then stir it back into the sauce. Alternatively, you can leave the chicken whole and serve it sliced or cubed.2 lbs boneless, skinless chicken thighs or breasts
- If you prefer a thicker sauce, carefully remove the chicken from the slow cooker and set it aside. Turn the slow cooker to high (if it’s not already) and stir in the cornstarch slurry. Cook for another 15-30 minutes, or until the sauce has thickened to your desired consistency. Return the chicken to the pot and stir to coat.2 tablespoons cornstarch, 2 tablespoons cold water, 2 lbs boneless, skinless chicken thighs or breasts
- Serve the Sweet Hawaiian Crockpot Chicken hot over a bed of fluffy cooked rice. Garnish generously with chopped green onions for a burst of freshness and color.Chopped green onions, Cooked rice, 2 lbs boneless, skinless chicken thighs or breasts