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–+ servings
Sweet Hawaiian Crock Pot Chicken served with rice and pineapple

Sweet Hawaiian Crock Pot Chicken

A tender shredded chicken recipe cooked in a slow cooker with a sweet pineapple-soy glaze that is perfect for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken thighs (bone-in or boneless; skinless is fine) Bone-in thighs provide extra flavor; remove bones after cooking if preferred.
  • 1 cup pineapple juice (from the can or fresh)
  • 1 cup soy sauce (use low-sodium if watching salt) Helps control saltiness; taste before adding extra salt.
  • 1/2 cup brown sugar (light or dark) Can reduce for lower sugar option.
  • 1 tablespoon minced garlic Fresh is best, but jarred works in a pinch.
  • 1 tablespoon minced ginger Fresh is optimal for best flavor.
  • 1 can pineapple chunks, drained (reserve juice for marinade if you like)
  • to taste salt and pepper Season to preference.
  • Green onions for garnish Sprinkle for added flavor and presentation.

Method
 

Preparation
  1. Pat the chicken thighs dry and place them in the crock pot in an even layer.
  2. In a medium bowl, whisk pineapple juice, soy sauce, brown sugar, minced garlic, and minced ginger until the sugar mostly dissolves.
  3. Pour the sauce evenly over the chicken so each piece is coated.
  4. Scatter the drained pineapple chunks on top of the chicken.
Cooking
  1. Cover and cook on low for 4 to 6 hours, or until the chicken reaches 165°F and is tender enough to shred.
  2. Transfer the chicken to a cutting board or bowl and shred it with two forks.
  3. Return the shredded chicken to the crock pot and stir it into the sauce so it soaks up the glaze. Taste and season with salt and pepper as needed.
  4. Serve warm, sprinkled with sliced green onions.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gSodium: 800mgFiber: 1gSugar: 12g

Notes

Refrigerate leftovers in airtight containers within two hours of cooking. Keep refrigerated for up to 4 days. To freeze, pack in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

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