Sweet Hawaiian Crockpot Chicken
A deliciously simple dish featuring tender chicken slow-cooked with sweet and savory Hawaiian flavors, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup soy sauce (or tamari for gluten-free option)
- ½ cup honey (or agave syrup)
- ¼ cup ketchup
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon black pepper
- 1 tablespoon cornstarch (to thicken, optional)
- to taste fresh green onions (for garnish)
Instructions
Preparation
- Start by cleaning and patting the chicken thighs dry. Season lightly with black pepper.
- In a bowl, combine soy sauce, honey, ketchup, minced garlic, and minced ginger. Whisk until fully blended and set aside.
- Place the chicken in the crockpot, followed by the pineapple chunks. Pour the prepared sauce over the chicken, ensuring everything is well-coated.
Cooking
- Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- If you prefer a thicker sauce, mix cornstarch with a little cold water to create a slurry, then stir it into the crockpot during the last 30 minutes of cooking.
Serving
- Once done, shred the chicken or leave it whole, and serve it over rice or with fresh vegetables. Don’t forget to sprinkle some fresh green onions on top for that extra kick!
Notes
Substitutions: Swap out chicken thighs for chicken breasts or tofu for a vegetarian option. Timing: Cut the chicken into smaller pieces to speed up the cooking process. Common Mistakes: Overcooking the chicken can lead to dryness; monitor cooking time carefully.