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Slow Cooker Hawaiian Chicken
Laura

Slow Cooker Hawaiian Chicken

Tender shredded chicken in a sweet and tangy pineapple sauce, perfect for sandwiches, rice bowls, or tacos.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 can (20 ounces) pineapple chunks in juice drained, juice reserved
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 2 tablespoons fresh green onions sliced for garnish

Equipment

  • slow cooker
  • Mixing bowls
  • Forks for Shredding

Method
 

  1. Place chicken in slow cooker. Pour reserved pineapple juice, ketchup, brown sugar, soy sauce, Worcestershire sauce, garlic, ginger, and pepper over chicken. Stir to coat.
  2. Cover and cook on low for 6 hours or high for 3 to 4 hours until chicken reaches 165°F and shreds easily.
  3. Remove chicken and shred with two forks. Return to slow cooker.
  4. In last 30 minutes, stir in cornstarch mixture and pineapple chunks. Cook uncovered until sauce thickens.
  5. Garnish with fresh green onions and serve over rice or on buns with coleslaw.

Notes

  • For thicker sauce, add extra cornstarch slurry
  • Chicken thighs stay juicier than breasts
  • Reserve pineapple juice for maximum flavor
  • Check temperature at minimum cooking time to prevent dryness