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Crockpot Hawaiian Chicken

Enjoy a taste of the islands with this easy Crockpot Hawaiian Chicken, bursting with sweet and tangy flavors from pineapple and soy sauce.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breasts You can also use thighs for extra richness.
  • 1 can Pineapple chunks Use fresh or canned; choose canned in juice for sweetness.
  • 1/2 cup Soy sauce Substitute with low-sodium soy sauce or tamari for gluten-free.
  • 1/4 cup Brown sugar Alternatives include honey or maple syrup for sweetness.
  • 2 cloves Garlic, minced Fresh is best, but garlic powder can be used.
  • 1 inch Ginger, grated Use fresh ginger for best flavor; ground ginger is acceptable.
  • 2 cups Bell peppers, sliced Any color can be used; feel free to substitute with other veggies.

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Pour in the pineapple chunks, including juice.
  3. In a small bowl, combine soy sauce, brown sugar, minced garlic, and grated ginger, stirring until the sugar is dissolved.
  4. Drizzle the sauce over the chicken and pineapple, ensuring everything is coated.
  5. Add the sliced bell peppers on top.
Cooking
  1. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
  2. Shred the chicken with two forks right in the pot and give everything a gentle stir before serving.

Notes

Check the chicken earlier than the maximum time to prevent overcooking. For a thicker sauce, uncover for the last 30 minutes of cooking. Spice it up with crushed red pepper flakes or sriracha. Use coconut rice for serving for an extra tropical touch.