Crockpot Hawaiian Chicken
A delightful fusion of sweet and savory flavors, this easy Crockpot Hawaiian Chicken is perfect for busy weeknights, combining tender chicken, juicy pineapple, and a tangy sauce.
Ingredients
Main Ingredients
- 2 lbs chicken breasts Opt for fresh or thawed chicken for the best texture.
- 1 cup pineapple chunks Fresh or canned.
- 1/2 cup soy sauce
- 1/4 cup brown sugar Adjust for more sweetness if desired.
- 1/4 cup ketchup For a tangy flavor.
- 1 tablespoon garlic, minced Use fresh garlic for best flavor.
- 1 tablespoon ginger, minced Use fresh ginger for best flavor.
- 1 piece bell pepper, sliced Choose your favorite color.
For Garnish
- Green onions For garnish before serving.
Instructions
Preparation
- Prepare your crockpot by lightly greasing it to avoid sticking.
- In a bowl, mix together soy sauce, brown sugar, ketchup, minced garlic, and minced ginger until the sugar dissolves slightly.
Cooking
- Place chicken breasts into the crockpot and pour the sauce mixture over them, ensuring they are evenly coated.
- Add pineapple chunks and sliced bell pepper on top.
- Set the crockpot to cook on low for 6-7 hours or on high for 3-4 hours.
- When the cooking time is up, shred the chicken in the crockpot using two forks and stir it into the sauce.
- Serve the Crockpot Hawaiian Chicken over a bed of rice, garnished with fresh green onions.
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Notes
For tropical flair, serve with coconut rice or add diced mango or avocado as toppings. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.