Description
Indulge in the delightful flavors of tropical paradise with this Sweet Hawaiian Crockpot Chicken. This effortless recipe combines juicy chicken breasts simmered in a luscious sauce of pineapple, soy sauce, and brown sugar, creating a perfect balance of sweet and savory. With minimal preparation and the convenience of a slow cooker, you can easily prepare this dish for busy weeknights or special occasions. Serve it over fluffy rice or alongside fresh vegetables for a meal your family will love. In just a few hours, you'll have a tender, flavorful dish that captures the essence of Hawaiian cuisine, making it an instant favorite at your dining table.
Ingredients
- 3-4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 3 garlic cloves (minced)
- ¼ cup ketchup
Instructions
- Place the chicken breasts at the bottom of the crockpot in a single layer.
- Pour the pineapple chunks with their juice over the chicken.
- In a bowl, mix together soy sauce, brown sugar, minced garlic, and ketchup until well combined.
- Pour the sauce over the chicken and pineapple, ensuring even coverage.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked through, shred the chicken using two forks and serve over rice or noodles.
Notes
For added flavor, marinate the chicken in soy sauce and pineapple juice for at least an hour before cooking.
Consider adding diced bell peppers or red pepper flakes for an extra kick.
Leftovers can be stored in an airtight container for up to four days or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 290
- Sugar: 14g
- Sodium: 720mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For added flavor, marinate the chicken in soy sauce and pineapple juice for at least an hour before cooking. Consider adding diced bell peppers or red pepper flakes for an extra kick. Leftovers can be stored in an airtight container for up to four days or frozen for three months.