Name: Sweet Hawaiian Crockpot Chicken
Prep time: 10 min
Cook time: PT-485442H54M43S
Total time: PT-2H20M
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken thighs or chicken breast tenderloins, cut into bite-sized chunks; 1 cup pineapple juice (from a can or carton); ½ cup packed light brown sugar; ⅓ cup low-sodium soy sauce; 2 tbsp cornstarch (for thickening); 2 bell peppers (any color – red, yellow, orange, green work well), seeded and chopped; Optional: 1 onion, diced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated

Sweet Hawaiian Crockpot Chicken

This Sweet Hawaiian Crockpot Chicken is an effortless and flavor-packed dinner! Tender chicken and vibrant bell peppers are slow-cooked in a rich, sweet, and tangy pineapple brown sugar sauce. It’s a set-it-and-forget-it meal that brings tropical sunshine to your table any night of the week, perfect served over rice. An easy family favorite with minimal cleanup!

Total Time: 6 hours 10 minutes - 8 hours 10 minutes (or 3 hours 10 minutes - 4 hours 10 minutes)
Yield: 4-6 servings

Ingredients

2 lbs boneless, skinless chicken thighs or chicken breast tenderloins, cut into bite-sized chunks
1 cup pineapple juice (from a can or carton)
½ cup packed light brown sugar
⅓ cup low-sodium soy sauce
2 tbsp cornstarch (for thickening)
2 bell peppers (any color – red, yellow, orange, green work well), seeded and chopped
Optional: 1 onion, diced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated

Instructions

Prepare Ingredients: Cut your chicken into uniform bite-sized pieces. Chop the bell peppers and onion (if using). Mince the garlic and grate the ginger (if using).
Add to Slow Cooker: Place the chicken pieces and chopped bell peppers (and onion, if using) into the bottom of your slow cooker.
Whisk the Sauce: In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger until the sugar is mostly dissolved.
Pour Over: Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C).
Thicken the Sauce (Optional but Recommended): Create a cornstarch slurry by whisking together the 2 tbsp cornstarch with 3-4 tbsp of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for another 15-30 minutes, or until the sauce has thickened into a glossy glaze.
Rest and Serve: Let the chicken rest in the sauce for a few minutes before serving.

Notes

Always cook chicken to an internal temperature of 165°F (74°C).
Cook time varies depending on your slow cooker.
Adding the cornstarch slurry at the end is recommended for a thicker glaze.
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Use thawed chicken for food safety.
Recipe can be adapted for the stovetop (see blog post for details).
Chicken thighs stay juicier than breasts during slow cooking.

Author: Juana M. Benedict
Prep Time: 10 minutes
Cook Time: 6-8 hours (or 3-4 hours)
Category: Main Dish, Poultry
Method: Slow Cooker, Crockpot
Cuisine: Hawaiian, American
Diet: Low Lactose