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Sweet Hawaiian Crockpot Chicken

Juicy chicken slow-cooked with pineapple, soy, garlic, and bell peppers for the perfect sweet and savory tropical dinner.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 cup pineapple juice
  • 1 can pineapple chunks 20 oz, drained
  • 1/3 cup soy sauce low sodium preferred
  • 1/3 cup brown sugar
  • 3 cloves garlic minced
  • 1 small onion diced
  • 1 red bell pepper sliced
  • 1 tbsp cornstarch optional, for thickening
  • 2 tbsp water for slurry
  • 2 tbsp green onions sliced, for garnish
  • 1 tbsp sesame seeds optional garnish

Equipment

  • Crockpot or slow cooker
  • Mixing bowls
  • Sharp knife
  • Cutting board

Method
 

  1. Place chicken breasts in the crockpot and top with onion, garlic, bell pepper, and pineapple chunks.
  2. In a small bowl, whisk pineapple juice, soy sauce, and brown sugar. Pour over the chicken.
  3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until chicken is tender and cooked through.
  4. Optional: Thicken sauce by stirring in a cornstarch slurry (cornstarch + water) and cooking 15–20 minutes on HIGH.
  5. Shred or slice chicken, serve over rice or noodles, and garnish with sesame seeds and green onions.

Notes

For a spicier kick, add red pepper flakes or sriracha. Leftovers store well for up to 4 days in the fridge or 3 months in the freezer.