Sweet Hawaiian Crockpot Chicken (Printable Version)
# What You’ll Need:
01 -
2 pounds boneless, skinless chicken breasts
02 -
1 cup pineapple chunks
03 -
1/2 cup soy sauce
04 -
1/4 cup brown sugar
05 -
1/4 cup apple cider vinegar
06 -
1 tablespoon minced garlic
07 -
1 tablespoon grated ginger
08 -
1/4 teaspoon red pepper flakes
09 -
1 tablespoon cornstarch
10 -
2 tablespoons water
# Steps to Follow:
01 -
Place the chicken breasts into the bottom of the crockpot.
02 -
Place the pineapple chunks on top of the chicken.
03 -
In a separate bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes until the sugar is dissolved and the mixture is well combined.
04 -
Pour the sauce mixture evenly over the chicken and pineapple in the crockpot.
05 -
Cover the crockpot with its lid and cook on low for 4 to 6 hours or until the chicken is fully cooked and tender.
06 -
Once the chicken is cooked, remove the chicken breasts from the crockpot and place them on a cutting board. Shred the chicken using two forks, discarding any excess fat.
07 -
In a small bowl, mix the cornstarch and water together until the cornstarch is fully dissolved and the mixture is smooth.
08 -
Pour the cornstarch mixture into the sauce in the crockpot and stir well to combine. Cover the crockpot again and cook on high for 10 to 15 minutes, allowing the sauce to thicken.
09 -
Return the shredded chicken to the crockpot and stir it into the sauce.
10 -
Serve the sweet Hawaiian crockpot chicken over rice or with your favorite side dish.
# Additional Notes:
01 -
Be sure to use boneless, skinless chicken breasts for easy shredding.
02 -
If you prefer a thicker sauce, increase the cornstarch by an extra tablespoon.
03 -
For a more intense pineapple flavor, use fresh pineapple instead of canned.
04 -
Adjust the red pepper flakes to taste for a spicier dish.
05 -
Serve over steamed rice, or try it with a side of roasted vegetables for a complete meal.