Sweet Hawaiian Crockpot Chicken
A delicious and effortless crockpot chicken dish featuring tender chicken thighs cooked in a sweet and savory sauce with tropical notes of pineapple.
Ingredients
Main Ingredients
- 2 pounds chicken thighs Bone-in or boneless
- 1 cup pineapple juice Choose natural juice for best flavor
- ½ cup soy sauce Use tamari for gluten-free option
- ½ cup brown sugar Can substitute with honey or agave nectar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¼ cup diced pineapple Fresh or canned
- Salt and pepper to taste Adjust according to preference
- Chopped green onions for garnish
Instructions
Preparation
- Start by gathering all your ingredients. Chop the green onions for garnish and dice your pineapple, if using fresh. Ensure your chicken thighs are thawed if previously frozen.
- In the crockpot, combine the pineapple juice, soy sauce, brown sugar, minced garlic, and minced ginger. Stir well until the sugar dissolves to create a sweet and savory sauce.
Cooking
- Place the chicken thighs into the sauce, ensuring they are well-coated to soak up all the flavors during cooking.
- Add the diced pineapple to the crockpot, mixing it gently into the sauce.
- Sprinkle salt and pepper to taste over the mixture.
- Choose to cook on low for 6-8 hours or on high for 3-4 hours.
- After cooking, check the internal temperature of the chicken; it should reach 165°F.
- Once cooked, remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the sauce, allowing it to soak up even more flavor.
- Before serving, taste and adjust seasoning if necessary. Serve hot, garnished with fresh, chopped green onions.
Notes
To store leftovers, allow cooling and transfer to an airtight container. Refrigerate for up to 3-4 days. For freezing, use freezer-safe bags or containers for up to three months.