Description
This sweet and savory Hawaiian-inspired chicken is cooked to perfection in your crockpot. The tangy pineapple juice, savory soy sauce, and a touch of brown sugar combine to create a deliciously sticky sauce that coats the shredded chicken beautifully. Perfect for serving over rice for a satisfying meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare Chicken: Place the chicken breasts in the bottom of your crockpot.
- Make Sauce: In a medium bowl, combine pineapple juice, soy sauce, ketchup, brown sugar, and minced garlic. Stir to combine.
- Cook Chicken: Pour the sauce over the chicken in the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Once cooked, remove the chicken breasts from the crockpot and shred the meat using two forks.
- Thicken Sauce: In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the sauce in the crockpot. Cook on high for an additional 15-20 minutes to thicken the sauce.
- Combine and Serve: Return the shredded chicken to the crockpot, stirring to coat the chicken with the thickened sauce. Serve over rice and garnish with sesame seeds and chopped green onions.
Notes
- This dish pairs wonderfully with steamed rice, jasmine rice, or even a simple side of vegetables.
- For extra flavor, you can add a splash of orange juice or a squeeze of lime to the sauce.
- To make it even more “Hawaiian”, add chunks of pineapple to the crockpot for extra texture and sweetness!
- Prep Time: 10 minutes
- Cook Time: 4 hours
