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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts or breasts
  • 1 bottle sweet Hawaiian dressing or sauce such as Kraft or a homemade version
  • 1 can 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)
  • 2 tablespoons cold water mixed with 2 tablespoons cornstarch for thickening (optional)
  • Chopped green onions for garnish
  • Cooked rice for serving

Equipment

  • Slow Cooker
  • Forks
  • Saucepan

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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
  6. 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
  7. 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

Notes

Refrigerated leftovers will stay fresh for 3-4 days. Freeze for up to 2-3 months. Reheat on stovetop, microwave, or oven.