Deliciously Easy Hawaiian Crockpot Chicken for Cozy Nights

This Hawaiian Crockpot Chicken recipe showcases a delightful tropical flavor with minimal prep, perfect for busy nights.

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Prep Time 15

Cook Time 6

Resting Time 10

Total Time 6 25

Servings: 4 servings

Course: Dinner

Cuisine: Hawaiian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds Boneless Chicken Thighs or Breasts Ensure tender and juicy for shredding.

For the Sauce

1/2 cup Soy Sauce Substitute with gluten-free tamari if desired.
1/4 cup Brown Sugar Can reduce or swap with honey or maple syrup.
3 cloves Garlic Minced for more flavor.
1 teaspoon Ground Ginger Use fresh ginger for bolder flavor.
1 teaspoon Black or White Pepper Adds mild heat.

For the Pineapple

1 can Pineapple Chunks Canned in juice, not syrup, or use fresh.

Optional Additions

1 cup Bell Peppers or Snap Peas Add for color and nutrition.

Equipment

Crockpot

Method

Step-by-Step Instructions

Begin by placing the boneless chicken thighs or breasts evenly in the bottom of your crockpot.
In a mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, and ground ginger until the sugar is fully dissolved.
Pour the sauce evenly over the chicken in the crockpot.
Gently pour the pineapple chunks and juice over the chicken and sauce in the crockpot.
Cover the crockpot with its lid and set it to cook on low for 6 hours or on high for 3 hours.
Once the cooking time is complete, shred the chicken directly in the crockpot using two forks.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

This dish can be made ahead of time and stores well, making it perfect for meal prep. Enjoy leftovers in various ways.

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