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sweet hawaiian chicken in crockpot

Easy Sweet Hawaiian Crockpot Chicken

Tender chicken thighs slow cooked with pineapple, soy sauce, honey, and ginger in a rich tropical sweet and savory sauce. Just 10 minutes of prep and the crockpot does all the work
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Prep Time 10 minutes
Cook Time 7 hours
7 hours
Total Time 10 minutes
Course dinner
Cuisine American
Servings 4

Ingredients
  

  • 1¼ lbs boneless skinless chicken thighs cut into bite-sized pieces
  • ⅓ cup low-sodium soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons honey
  • ½ teaspoon ground ginger
  • ¼ teaspoon red pepper flakes
  • 1 red bell pepper diced
  • 1 can 20 oz pineapple chunks with juices
  • ¼ cup chicken broth
  • 2 teaspoons cornstarch
  • Sliced green onions for garnish

Instructions
 

  • Step 1: Make the Sauce
  • In a medium bowl whisk together soy sauce, tomato paste, Worcestershire sauce, garlic powder, honey, ground ginger, and red pepper flakes until smooth and well combined.
  • Step 2: Assemble the Crockpot
  • Place chicken thigh pieces and diced red bell pepper in the bottom of your crockpot. Pour the prepared sauce over the chicken and peppers ensuring they are evenly coated.
  • Step 3: Add the Pineapple
  • Drain the canned pineapple chunks reserving the juice. Add the pineapple chunks to the crockpot and gently stir to distribute throughout the mixture.
  • Step 4: Thicken the Sauce
  • In a small bowl whisk together the reserved pineapple juice, chicken broth, and cornstarch until no lumps remain. Pour into the crockpot and stir until evenly combined.
  • Step 5: Cook
  • Cover and cook on LOW for 5-7 hours or HIGH for 3-4 hours until the chicken is tender and cooked through.
  • Step 6: Taste and Adjust
  • About 15 minutes before serving taste the sauce. Add more honey for sweetness or red pepper flakes for heat if desired.
  • Step 7: Serve
  • Garnish with sliced green onions and serve over fluffy white rice, quinoa, or cauliflower rice. Enjoy!

Notes

  • Chicken thighs work best here — they stay juicier than breasts during long slow cooking
  • Can substitute chicken breasts but monitor cooking time closely to avoid overcooking
  • Leftovers store in the fridge for up to 3 days — the sauce gets even better overnight
  • Freeze in airtight containers for up to 3 months — thaw overnight in fridge before reheating
  • Add snap peas, broccoli, or sliced carrots for extra vegetables — add harder veggies at the start and softer ones in the last 30 minutes