Description
A flavorful and easy Sweet Hawaiian Crockpot Chicken recipe featuring tender chicken thighs simmered in a tangy pineapple juice and soy sauce mixture, enhanced with garlic, brown sugar, and optional red pepper flakes for a mild kick. Perfect for a hands-off meal that’s both sweet and savory.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
Sauce
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare Chicken and Sauce: Place the boneless skinless chicken thighs in the crockpot. In a separate bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and crushed red pepper flakes if using.
- Cook in Crockpot: Pour the sauce evenly over the chicken thighs. Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and cooked through.
- Thicken Sauce: About 15 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the crockpot and cover again, cooking on high until the sauce thickens slightly, about 10-15 minutes.
- Serve: Once thickened, stir the sauce to coat the chicken evenly. Serve hot, ideally over rice or with steamed vegetables for a complete meal.
Notes
- The crushed red pepper flakes are optional and can be adjusted to your preferred spice level.
- Chicken thighs provide juicier, more flavorful results compared to chicken breasts.
- Use low-sodium soy sauce to control salt content if desired.
- This dish pairs beautifully with steamed white rice, brown rice, or quinoa.
- Leftovers can be refrigerated up to 3-4 days and reheated gently on the stovetop or microwave.
Keywords: Sweet Hawaiian chicken, crockpot chicken recipe, slow cooker chicken thighs, pineapple chicken, easy Hawaiian dinner