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Hawaiian Crockpot Chicken

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This Hawaiian Crockpot Chicken combines sweet pineapple and savory chicken with a delicious blend of seasonings for an easy and flavorful meal.

Ingredients

4 boneless, skinless chicken breasts

1 cup pineapple chunks (fresh or canned, drained)

1/2 cup soy sauce

1/4 cup honey

1/4 cup brown sugar

1 tablespoon minced garlic

1 tablespoon grated ginger

1 tablespoon rice vinegar

1/2 teaspoon red pepper flakes (optional)

1 tablespoon cornstarch (for thickening, optional)

Instructions

  1. Place the chicken breasts in the crockpot.
  2. In a separate bowl, mix together the pineapple chunks, soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes (if using).
  3. Pour the mixture over the chicken breasts in the crockpot.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
  5. If you’d like to thicken the sauce, remove the chicken once it’s cooked and shred it. In a small bowl, mix the cornstarch with a little water to form a slurry, then stir it into the sauce in the crockpot. Cook on high for an additional 15 minutes to thicken.
  6. Return the shredded chicken to the crockpot, stir, and let it soak in the sauce for another 10 minutes before serving.

Notes

  • You can add vegetables like bell peppers or onions for extra flavor.
  • For a spicy kick, increase the red pepper flakes or add a dash of sriracha sauce.
  • Substitute the chicken with pork tenderloin for a Hawaiian pulled pork version.
  • Use a mixture of pineapple and orange juice for an added citrusy sweetness.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Find it online: https://recipesbyjanet.com/hawaiian-crockpot-chicken/