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hawaiian Crockpot chicken

Hawaiian Crockpot Chicken

Sweet, tangy, and effortless, Hawaiian Crockpot Chicken is the ultimate weeknight saver—filled with pineapple flavor and slow-cooked tenderness, it’s a meal that tastes like sunshine and comfort.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts
  • 20 oz pineapple chunks with juice 1 can
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 2 cloves garlic minced
  • 1 small knob ginger grated, optional
  • 1/4 cup ketchup
  • red pepper flakes optional, for spice

Equipment

  • Crockpot

Method
 

  1. Place chicken breasts in the bottom of the Crockpot.
  2. In a bowl, mix pineapple juice (from the can), soy sauce, brown sugar, garlic, ginger, and ketchup.
  3. Pour the sauce mixture over the chicken in the Crockpot. Add the pineapple chunks on top.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  5. Once cooked, shred the chicken in the Crockpot or serve whole over rice.

Notes

Try serving it over rice, in wraps, or with steamed veggies. Add red pepper flakes for a spicy twist. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.