Sweet Hawaiian Crockpot Chicken

This Sweet Hawaiian Crockpot Chicken recipe is your new best friend for busy weeknights. It delivers incredibly tender, flavorful chicken with a delightful sweet and savory glaze, all made with minimal effort in your slow cooker.

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Prep Time 15

Cook Time 4

Hands-on Time 15

Total Time 4 15

Servings: 4 servings

Course: Main Course

Cuisine: Hawaiian

Ingredients Equipment Method Notes

Ingredients

2 lbs boneless, skinless chicken breasts or thighs
1 (20 oz) can crushed pineapple, undrained
1 cup Sweet Hawaiian dressing like Ken's Foods or a homemade version
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch optional, for thickening the sauce
1/4 cup cold water if using cornstarch
to taste salt
to taste freshly ground black pepper

Optional garnishes

chopped green onions
sesame seeds
pineapple chunks

Equipment

Slow Cooker
Medium Bowl
Small Bowl
Forks
Saucepan

Method

Pat the chicken breasts or thighs dry with paper towels. Season them generously on both sides with salt and freshly ground black pepper.
2 lbs boneless, skinless chicken breasts or thighs, to taste salt, to taste freshly ground black pepper
Place the seasoned chicken into the bottom of your slow cooker.
2 lbs boneless, skinless chicken breasts or thighs
In a medium bowl, whisk together the undrained crushed pineapple, Sweet Hawaiian dressing, soy sauce, and brown sugar until well combined.
1 (20 oz) can crushed pineapple, undrained, 1 cup Sweet Hawaiian dressing, 1/4 cup soy sauce, 2 tablespoons brown sugar
Pour the pineapple mixture evenly over the chicken in the slow cooker. Ensure the chicken is mostly submerged in the liquid for optimal flavor infusion.
1 (20 oz) can crushed pineapple, undrained, 1 cup Sweet Hawaiian dressing, 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 lbs boneless, skinless chicken breasts or thighs
Cover the slow cooker and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
If you prefer a thicker sauce, about 15-20 minutes before the end of the cooking time, carefully remove the chicken from the slow cooker and set it aside. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour this slurry into the liquid remaining in the slow cooker, stir well, and cook on high for the remaining time, stirring occasionally, until the sauce has thickened. Return the chicken to the slow cooker to coat in the thickened sauce.
1 tablespoon cornstarch, 1/4 cup cold water, 2 lbs boneless, skinless chicken breasts or thighs
Once cooked, you can either serve the chicken whole, or for a more shredded consistency, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce to coat thoroughly.
2 lbs boneless, skinless chicken breasts or thighs
Serve the Sweet Hawaiian Crockpot Chicken hot, spooning extra sauce over the chicken. It pairs wonderfully with steamed rice, quinoa, or your favorite side vegetables. Garnish with chopped green onions and sesame seeds if desired.
chopped green onions, sesame seeds, pineapple chunks

Notes

Properly storing your Sweet Hawaiian Crockpot Chicken ensures its delicious flavor and tender texture remain for future meals. Refrigerated: 3-4 days. Frozen: 2-3 months. Reheat on stovetop or microwave.