Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil (optional)
- 1/2 cup chopped green onions (for garnish)
- 1/2 cup pineapple chunks (optional, for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, apple cider vinegar, garlic, and ginger (if using) until the sugar is dissolved.
- Place Chicken in Crock-Pot: Add the boneless, skinless chicken breasts to the slow cooker. Pour the prepared sauce over the chicken, making sure it’s fully coated.
- Cook the Chicken: Cover the Crock-Pot and cook on low for 6-7 hours, or until the chicken is tender and cooked through. If you’re in a rush, you can cook on high for 3-4 hours, but low heat results in juicier chicken.
- Thicken the Sauce: Once the chicken is done, remove it from the Crock-Pot and set it aside. In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce in the Crock-Pot, then turn the heat to high and cook for an additional 10 minutes until the sauce thickens.
- Shred the Chicken: After the sauce has thickened, shred the chicken using two forks. Return the shredded chicken to the Crock-Pot and stir to coat it with the sauce.
- Serve: Serve the Sweet Hawaiian Crock-Pot Chicken over steamed rice, quinoa, or with your favorite side dish. Garnish with chopped green onions, pineapple chunks, and sesame seeds if desired.
- Enjoy: Your Sweet Hawaiian Crock-Pot Chicken is ready to be enjoyed! It’s a tropical, flavorful dish that’s perfect for a cozy meal.