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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with tender shredded thighs and glossy teriyaki-style pineapple sauce. Slow-cooked low-and-slow, then thickened with a cornstarch slurry for a clingy finish over rice.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple base
  • 2 lb boneless skinless chicken thighs
  • 1 can (20 oz) pineapple chunks with juice
  • 1 tbsp apple cider vinegar
  • 1 tsp ground ginger
  • 0.25 tsp red pepper flakes
Teriyaki-style sauce
  • 0.333 cup soy sauce
  • 0.333 cup brown sugar, packed
  • 3 garlic, minced
Thickener and garnish
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 green onions for garnish
  • 1 sesame seeds for garnish
Serving
  • 1 cooked white rice

Equipment

  • 1 Dutch oven

Method
 

Build the crockpot layer
  1. Place the boneless skinless chicken thighs into the slow cooker.
  2. Scatter the pineapple chunks with juice over the chicken.
Mix the pineapple teriyaki-style sauce
  1. Whisk together the pineapple juice from the can, soy sauce, brown sugar, garlic, apple cider vinegar, ground ginger, and red pepper flakes until combined and glossy.
  2. Pour the sauce over the chicken and pineapple chunks so the top looks evenly coated.
Slow cook until tender
  1. Cook on low for 4–5 hours until the chicken is very tender and easily shreds.
  2. If cooking on high, cook for 2–3 hours until the chicken is very tender and easily shreds.
Thicken the sauce and finish
  1. Remove the chicken and shred into large pieces or slice, keeping the strands chunky for a hearty texture.
  2. Whisk the cornstarch and cold water together, then stir it into the slow cooker.
  3. Cook on high for 15 minutes until the sauce thickens and clings to the chicken.
  4. Return the shredded chicken to the sauce and serve over cooked white rice, topped with green onions and sesame seeds.

Notes

For best sauce texture, whisk the cornstarch slurry until completely smooth before stirring it in. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because the sauce may thin when reheated. For a lower-sugar option, reduce brown sugar to 1/4 cup and add a small splash of extra pineapple juice to keep the flavor balanced.