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–+ servings

Sweet Hawaiian Crock Pot Chicken

A tangy-sweet dish made with chicken breasts cooked in a pineapple-soy sauce that captures the flavors of a Hawaiian plate lunch with minimal effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 370
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup pineapple juice
  • 1/2 cup soy sauce Use low-sodium if preferred
  • 1/4 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 can (8 oz) crushed pineapple, drained
  • 1/4 cup green onions, chopped
  • to taste Salt and pepper

Method
 

Preparation
  1. Place the chicken breasts in a single layer in the slow cooker. Season lightly with salt and pepper.
  2. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic powder, and ground ginger until the sugar mostly dissolves.
  3. Pour the sauce evenly over the chicken, ensuring each piece gets some liquid.
  4. Spoon the drained crushed pineapple on top of the chicken. Do not stir.
Cooking
  1. Cover and cook on low for 4 to 6 hours. The chicken is done when an instant-read thermometer reaches 165°F and the meat pulls apart easily.
  2. Use two forks to shred the chicken directly in the pot. Stir to combine the shredded meat with the sauce and pineapple.
Serving
  1. Serve the shredded chicken over steamed rice and sprinkle with chopped green onions.

Nutrition

Serving: 1Calories: 370kcalCarbohydrates: 36gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 700mgFiber: 1gSugar: 18g

Notes

Tips for cooking include thickening the sauce if it seems thin and achieving a caramelized finish by broiling the shredded chicken briefly before serving. This dish pairs well with various sides and garnishes such as extra green onions, sesame seeds, and lime wedges.

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