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Crock Pot Hawaiian Style Chicken

A sweet and tangy slow-cooked chicken dish, perfect for easy weeknight meals. Serve it over rice or with vegetables for a delicious dinner.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs Use for the best texture and flavor.
  • 1 cup pineapple juice
  • 1/2 cup soy sauce Use low-sodium for less salt.
  • 1/2 cup brown sugar Adjust to taste.
  • 1/4 cup ketchup
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 teaspoon black pepper
  • 2 pieces green onions, chopped For garnish.

Method
 

Preparation
  1. Whisk the pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, and pepper until smooth.
  2. Place the chicken thighs in the bottom of the crock pot in a single layer.
  3. Pour the sauce over the chicken, cover, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
  4. Check at the end of cooking; if the sauce is too thin, remove the chicken and simmer the sauce on high for 10-15 minutes to thicken, then return the chicken.
Serving
  1. Serve over steamed white rice or brown rice, and add a side of steamed broccoli or a green salad.
  2. Spoon extra sauce over the top and finish with chopped green onions.
Storing
  1. Cool the chicken to room temperature for no more than two hours, and store in an airtight container in the fridge for up to 3 days.
  2. For longer storage, freeze in a freezer-safe container for up to 3 months and thaw in the fridge before reheating.

Notes

Use boneless, skinless thighs for the best texture. Taste the sauce before cooking; adjust sweetness with brown sugar or saltiness with soy sauce as needed. Avoid lifting the lid while cooking, as it slows the process. For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the hot sauce, then cook until thick.