This Easy Sweet Hawaiian Crockpot Chicken is a fantastic dish! You get tender chicken cooked in a sweet and tangy sauce made with pineapple and soy sauce. What’s not to love?
It’s like a tropical vacation on your plate! I love that I can just toss everything in the crockpot and let it do the work while I relax. Serve it over rice, and you’re all set for a tasty dinner!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are perfect as they stay juicy and tender. If you don’t have thighs, chicken breasts work too, but they may not be as moist. A vegetarian option could be to use firm tofu instead.
Pineapple Chunks: Canned pineapple works great for convenience, but fresh pineapple adds a fresh taste. If you’re avoiding sugar, opt for unsweetened pineapple or use alternative fruits like mango.
Soy Sauce: I like using low-sodium soy sauce to keep the dish balanced. If you’re gluten-free, try tamari or coconut aminos as dairy-free alternatives.
Brown Sugar: Light or dark brown sugar both work here. You can swap it for honey or maple syrup if you prefer a different sweetness. Just use a bit less, as these can be sweeter.
What’s the Best Way to Thicken the Sauce?
Thickening the sauce is an important step for a delicious finish. You want a sauce that’s not too runny, so it clings to the chicken and rice nicely. Here’s how to do it:
- Create a cornstarch slurry by mixing cornstarch with cold water in a small bowl until smooth.
- After cooking, pour the crockpot liquid into a saucepan and bring it to a simmer over medium heat.
- While stirring, slowly add the cornstarch slurry and keep mixing until the sauce thickens, usually around 2 minutes.
- Be patient and maintain a gentle simmer; this helps to avoid clumps.
This thickening process really enhances the sauce’s texture, making your dish more enjoyable!
Easy Sweet Hawaiian Crockpot Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs (about 1.5 to 2 pounds)
- 1 can (20 oz) pineapple chunks in juice (reserve juice)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup baby carrots, chopped into chunks
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Cooked white rice, for serving
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then 4 to 6 hours of cooking on low (or 2 to 3 hours on high) in your crockpot. The waiting is the hardest part, but it’s so worth it when you taste the finished dish!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken thighs at the bottom of your crockpot. This ensures they soak up all those delicious flavors as they cook!
2. Add the Ingredients:
Now, add the pineapple chunks along with their juice right over the chicken. Sprinkle on the chopped onion, chopped carrots, and minced garlic. This will create a savory and sweet flavor mix!
3. Make the Sauce:
In a small bowl, combine the soy sauce and brown sugar. Mix them well until the sugar dissolves completely. This will be your flavorful sauce that brings everything together.
4. Combine in the Crockpot:
Pour that yummy soy sauce mixture evenly over the chicken and veggies in the crockpot. It smells amazing already!
5. Cook it Up:
Cover the crockpot and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. The chicken is done when it’s fully cooked through and super tender.
6. Set Aside and Thicken Sauce:
Once the cooking time is up, carefully take the chicken and vegetables out and set them aside on a plate. To thicken the sauce, mix the cornstarch and cold water together in a small bowl to create a slurry.
7. Simmer the Sauce:
Pour the liquid from the crockpot into a saucepan and bring it to a simmer over medium heat. Add the cornstarch slurry slowly while stirring constantly. Keep stirring until the sauce thickens, which should take about 2 minutes.
8. Bring It All Together:
Return the chicken and vegetables back into the thickened sauce, stirring gently to coat everything evenly.
9. Serve and Enjoy:
Serve your delicious Hawaiian chicken over a bed of cooked white rice. Top with a sprinkle of sliced green onions for a fresh finish.
Enjoy your Easy Sweet Hawaiian Crockpot Chicken — it’s tender, flavorful, and perfectly sweet! Your taste buds will thank you!
FAQ for Easy Sweet Hawaiian Crockpot Chicken
Can I Use Frozen Chicken Thighs?
Yes, you can use frozen chicken thighs! However, it’s important to thaw them before cooking to ensure even cooking. Thaw in the refrigerator overnight or in a sealed bag in cold water for quicker thawing.
What Can I Substitute for Pineapple Chunks?
If you’re not a fan of pineapple, you can substitute with other fruits like diced mango or even apricots. Just make sure to keep similar sweetness levels for the best flavor balance!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage – just ensure it’s stored in a freezer-safe container, and it should last up to 3 months. Thaw in the refrigerator before reheating.
Can I Add Vegetables?
Absolutely! Feel free to add other vegetables like bell peppers, snap peas, or broccoli. Just keep in mind that softer vegetables may need less cooking time, so you can add them halfway through the cooking process to prevent them from becoming too mushy.
