Sweet Hawaiian Crockpot Chicken (Printable Version)
# What You'll Need:
→ Main
01 -
900 g boneless, skinless chicken breasts
02 -
400 g pineapple chunks, drained if canned
→ Sauce
03 -
120 ml soy sauce
04 -
100 g brown sugar
05 -
60 ml apple cider vinegar
06 -
2 cloves garlic, minced
07 -
10 g fresh ginger, grated
08 -
1 g red pepper flakes
→ Thickener
09 -
8 g cornstarch
10 -
30 ml water
# Step-by-Step Directions:
01 -
Place the chicken breasts at the base of the slow cooker, spreading them in an even layer.
02 -
Scatter the pineapple chunks evenly over the chicken.
03 -
In a mixing bowl, combine the soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes. Whisk until the sugar dissolves and the mixture is homogenous.
04 -
Pour the sauce evenly over the chicken and pineapple.
05 -
Secure the lid on the slow cooker and set to low. Cook for 4 to 6 hours, or until the chicken is fully cooked and tender.
06 -
Carefully remove the cooked chicken from the slow cooker and transfer to a cutting board. Shred using two forks, discarding any excess fat.
07 -
Combine the cornstarch and water in a small bowl, mixing until smooth and fully dissolved.
08 -
Pour the cornstarch slurry into the sauce remaining in the slow cooker. Stir thoroughly to combine. Cover and cook on high for 10 to 15 minutes until the sauce thickens.
09 -
Add the shredded chicken back into the thickened sauce. Stir gently to coat the chicken evenly.
10 -
Serve the sweet Hawaiian chicken over steamed rice or with your preferred side dish.
# Helpful Notes:
01 -
Use boneless, skinless chicken breasts for easy shredding and a lean result.
02 -
Increase cornstarch by 8 g for a thicker sauce.
03 -
Substitute fresh pineapple for a more intense fruit flavor.
04 -
Adjust the amount of red pepper flakes for desired heat.
05 -
Pair with steamed rice or roasted vegetables for a balanced meal.