Go Back

Sweet Hawaiian Crock Pot Chicken

A delicious, tropical-inspired dish of slow-cooked chicken in a sweet and tangy sauce made with pineapple, brown sugar, and soy sauce, perfect for busy days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2.5 lbs boneless, skinless chicken breasts or thighs
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
For the Hawaiian Sauce
  • 1 can crushed pineapple, with juice (20 oz / 567g) Do not drain
  • 0.5 cup brown sugar, packed (110g)
  • 1/3 cup soy sauce (80ml)
  • 1/4 cup ketchup (60ml)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1/2 tsp ground ginger) Fresh is preferred
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp sesame oil
For the Vegetables and Finishing
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 medium yellow onion, sliced
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • Sliced green onions and sesame seeds for garnish

Method
 

Preparation
  1. Pat the chicken dry with paper towels and season both sides with salt, black pepper, and garlic powder.
  2. Lay the seasoned chicken in a single layer at the bottom of your slow cooker.
  3. In a medium bowl, combine crushed pineapple with all its juice, brown sugar, soy sauce, ketchup, minced garlic, grated ginger, rice vinegar, and sesame oil.
  4. Whisk until the brown sugar dissolves and pour the sauce evenly over the chicken.
  5. Layer the sliced bell peppers and onion on top of the chicken.
Cooking
  1. Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours.
  2. Do not lift the lid during cooking to maintain heat.
Finishing
  1. Once cooked, shred or slice the chicken and return it to the pot.
  2. Mix cornstarch with cold water in a small bowl until smooth and stir into the pot.
  3. Set the slow cooker to high for 15 to 20 minutes to thicken the sauce.
  4. Serve over steamed white rice, garnish with sliced green onions and sesame seeds.

Notes

Use chicken thighs for juicier results. Fresh ginger is recommended. This dish can be made ahead and tastes better the next day.