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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pineapple chunks and teriyaki-style sauce—slow-cooked until the chicken is very tender, then thickened for a glossy coating. Serve it over white rice with green onions and sesame for a simple, crowd-pleasing weeknight main.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless skinless chicken thighs
Pineapple and aromatics
  • 1 can (20 oz) pineapple chunks with juice
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger
  • 0.25 tsp red pepper flakes
Sauce
  • 0.333 cup soy sauce
  • 0.333 cup brown sugar, packed
Thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Garnish and serving
  • Green onions and sesame seeds for garnish
  • Cooked white rice for serving

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken thighs in the slow cooker.
  2. Whisk together the pineapple juice (from can), soy sauce, brown sugar, garlic, apple cider vinegar, ginger, and red pepper flakes until the sugar dissolves.
  3. Pour the sauce over the chicken and scatter the pineapple chunks on top.
  4. Cook on low for 4–5 hours or high for 2–3 hours until the chicken is very tender, with the sauce visibly simmering around the edges.
Shred and thicken the sauce
  1. Remove the chicken and shred into large pieces, keeping the strands thick so they stay juicy.
  2. Whisk the cornstarch and cold water together, then stir into the slow cooker and cook on high for 15 minutes until the sauce thickens and coats a spoon.
  3. Return the shredded chicken to the sauce and stir to coat, then serve over white rice.
  4. Finish with green onions and sesame seeds for garnish so the top looks fresh and lightly toasted.

Notes

For the best texture, shred only after cooking so the meat stays tender; if your sauce looks thin at the end, extend the high setting by 5 minutes for extra thickening. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is yes—freeze in portions up to 2 months, then thaw overnight in the fridge and reheat until hot. For a lower-sugar swap, use a packed brown-sugar alternative (like a blend labeled 1:1 for baking) to keep the glossy teriyaki-style finish.