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Quick Crockpot Hawaiian Chicken

Tender chicken thighs simmered in a sweet and tangy pineapple-soy sauce, ready in just 3 hours. Perfect for a busy weeknight.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: Hawaiian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup pineapple chunks fresh or canned, drained
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup brown sugar
  • 1/4 cup chicken broth
  • 2 tablespoons rice vinegar
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Sliced green onions and sesame seeds for garnish

Equipment

  • slow cooker (crockpot)
  • small bowl
  • whisk
  • tongs
  • cutting board
  • knife

Method
 

  1. In a small bowl, whisk together soy sauce, brown sugar, chicken broth, rice vinegar, minced garlic, and grated ginger until sugar dissolves.
  2. Place chicken thighs in the slow cooker in a single layer. Pour the sauce mixture over the chicken.
  3. Add pineapple chunks around and on top of the chicken.
  4. Cover and cook on HIGH for 2.5 to 3 hours, or until chicken is tender and reaches 165°F internally.
  5. Remove chicken and pineapple with tongs; set aside on a plate.
  6. In a small bowl, mix cornstarch and water to form a slurry. Stir into the liquid in the slow cooker.
  7. Turn slow cooker to HIGH, cover, and cook for 10-15 minutes until sauce thickens.
  8. Shred chicken with two forks, then return to the sauce along with pineapple. Stir to coat.
  9. Serve over rice, garnished with green onions and sesame seeds.

Notes

For a thicker sauce, increase cornstarch to 1.5 tablespoons. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.