Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup chicken broth
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
Instructions
- Step 1: Place chicken breasts in the bottom of your slow cooker.
- Step 2: In a medium bowl, whisk together the undrained crushed pineapple, chicken broth, brown sugar, soy sauce, rice vinegar, and ginger.
- Step 3: Pour the pineapple mixture over the chicken in the slow cooker.
- Step 4: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Remove the chicken from the slow cooker and shred it using two forks.
- Step 6: In a small bowl, whisk together the cornstarch with 2 tablespoons of the cooking liquid from the slow cooker until smooth. Stir this mixture back into the slow cooker and cook for an additional 5-10 minutes, or until the sauce has thickened. Stir in the shredded chicken. Serve over rice or enjoy as is.
Notes
- Store leftover Sweet Hawaiian Crockpot Chicken in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated chicken, gently warm it in the microwave or on the stovetop, avoiding overcooking which can dry it out.
- Serve this delicious chicken over fluffy white rice, adding a sprinkle of toasted sesame seeds for extra flavor and texture.
- To prevent overly sweet chicken, reduce the brown sugar to 1/4 cup if you prefer a less intense sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American