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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with tender shredded chicken and pineapple chunks in a teriyaki-style slow-cooker sauce. Cook low until very tender, then thicken the sauce with a quick cornstarch slurry for a glossy finish over white rice.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless skinless chicken thighs
Pineapple
  • 1 can (20 oz) pineapple chunks with juice Use the pineapple juice from the can for the sauce.
Sauce
  • 0.33333333333333 cup soy sauce
  • 0.33333333333333 cup brown sugar, packed
  • 3 garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger
  • 0.25 tsp red pepper flakes
Thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Garnish and serving
  • green onions
  • sesame seeds
  • cooked white rice For serving.

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the boneless skinless chicken thighs into the slow cooker in an even layer.
Make the pineapple teriyaki-style sauce
  1. Whisk together pineapple juice, soy sauce, brown sugar, minced garlic, apple cider vinegar, ground ginger, and red pepper flakes until the sugar dissolves and the sauce looks uniform.
  2. Pour the sauce over the chicken and scatter the pineapple chunks on top so they’re visible.
Slow cook until tender
  1. Cook on low for 4–5 hours, or high for 2–3 hours, until the chicken is very tender.
Shred and thicken the sauce
  1. Remove the chicken and shred into large pieces, then return it to the sauce later.
  2. Whisk the cornstarch and cold water together, then stir the slurry into the slow cooker.
  3. Cook on high for 15 minutes until the sauce thickens and looks glossy.
Serve
  1. Return the shredded chicken to the thickened sauce and stir to coat.
  2. Serve over cooked white rice and garnish with green onions and sesame seeds.

Notes

For best results, keep the sauce slightly covered after thickening so it stays hot when serving. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months (best before adding rice). For a lower-sugar option, use a packed brown sugar alternative or reduce brown sugar to 1/4 cup while keeping the cornstarch thickener the same.