Go Back

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pull-apart tender chicken thighs in a sticky, golden pineapple teriyaki sauce. Slow-cooked set-and-forget method lets the sauce caramelize and cling to every shred over fluffy rice with visible pineapple chunks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2.5 lb boneless skinless chicken thighs
pineapple
  • 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice) Reserve 1/2 cup juice for the sauce.
sauce base
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 tbsp ketchup
  • 3 tbsp rice vinegar
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
thickener
  • 2 tbsp cornstarch Mixed with 3 tbsp water for a slurry.
  • 3 tbsp water For the cornstarch slurry.
serving
  • 1 steamed rice
  • 0.5 tbsp sesame seeds
  • 2 sliced green onions

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the boneless skinless chicken thighs into the slow cooker in a single layer.
  2. Whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil until smooth.
  3. Pour the sauce over the chicken, making sure most of the surface is covered.
  4. Add the pineapple chunks on top of the chicken so they stay visible during cooking.
Slow-cook until tender
  1. Cover and cook on LOW for 6-7 hours until the chicken is tender and easily shredded.
  2. Alternatively, cover and cook on HIGH for 3-4 hours until the chicken is tender and easily shredded.
Glaze and finish
  1. Shred the chicken directly in the slow cooker, then stir the pineapple chunks through the sauce.
  2. Stir in the cornstarch slurry (cornstarch mixed with water) to help thicken the sauce.
  3. Cook on HIGH uncovered for 20-30 minutes until the sauce thickens into a glossy glaze and clings to the chicken.
Serve
  1. Serve the pineapple teriyaki chicken over steamed rice.
  2. Garnish with sesame seeds and sliced green onions for freshness and crunch.

Notes

For the stickiest glaze, shred the chicken while it’s hot and then stir well before thickening with the cornstarch slurry. Refrigerate leftovers in an airtight container up to 4 days; reheat gently until hot. Freezing is yes—freeze portions up to 2 months, then thaw and reheat, adding a splash of water if the sauce seems tight. Dietary swap: use low-sodium soy sauce to reduce overall sodium without changing the slow-cooker method.