Sweet, tangy, and easy to prep, this slow cooker Hawaiian chicken is a family-friendly dinner made with pantry staples and perfect over rice.
Slow Cooker Hawaiian Chicken
Sweet, tangy, and easy to prep, this slow cooker Hawaiian chicken is a family-friendly dinner made with pantry staples and perfect over rice.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 2 cups fresh pineapple
- 1/2 cup chicken broth
- 1/3 cup low-sodium soy sauce
- 1/3 cup ketchup
- 2 tablespoons brown sugar or honey
- 1 tablespoon apple cider vinegar
- 2 cloves garlic minced (or 1/2 tsp garlic powder)
- 1/2 teaspoon ground ginger
- 1 tablespoon arrowroot + 1 tablespoon water optional, to thicken sauce
Instructions
- Place chicken in the bottom. In a bowl, whisk together pineapple (with juice), soy sauce, ketchup, brown sugar, vinegar, garlic, and ginger. Pour over chicken.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is fork tender.
- In the last 15 minutes, stir together 1 tablespoon cornstarch with 1 tablespoon cold water. Add it to the slow cooker and stir. Let it simmer to thicken.
- Shred the chicken in the sauce and serve over rice with fresh pineapple on the side. Optional, top with green onion or sesame seeds!
A good, solid, super easy recipe, at least to try once. Used each breast and thighs, and the thighs were better.
Thank you for the feedback! Great call on using both breasts and thighs — I agree, thighs tend to be a bit more forgiving and flavorful. If you try any other variations, I’d love to hear!