Paradise Slow Cooker Hawaiian Chicken
Simple chicken thighs, pineapple, and pantry staples transform in the slow cooker into an impossibly tender, fall-apart chicken dish. Drenched in a glossy, sweet, and tangy sauce, this effortless meal delivers a five-star, crowd-pleasing result with minimal effort.
Equipment
- Slow cooker (6-quart or larger)
- Small bowl
- Whisk
- Two forks (for shredding)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Optional: Skillet (for searing)
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ½ cup low-sodium soy sauce
- ½ cup packed brown sugar
- ¼ cup ketchup
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Optional garnish: sliced green onions, toasted sesame seeds
Instructions
- Create the Sauce Base: In the bottom of your slow cooker, whisk together the pineapple juice (drained from the can), low-sodium soy sauce, brown sugar, ketchup, and minced garlic until the sugar is mostly dissolved.
- Arrange the Chicken and Pineapple: Place the chicken thighs into the sauce in a single layer. Scatter the drained pineapple chunks over and around the chicken.
- The Slow Cook: Secure the lid and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
- Thicken the Sauce: Remove the cooked chicken from the slow cooker. In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. Pour the slurry into the slow cooker, add the chopped bell pepper, and whisk well. Cover and cook on HIGH for 20-30 minutes, until the sauce has thickened.
- Shred and Combine: While the sauce thickens, use two forks to shred the chicken. Return the shredded chicken to the thickened sauce in the slow cooker and stir gently to coat. Let it sit for a few minutes to absorb the flavors before serving.
Notes
Flavor Boosts: For extra flavor, sear the chicken in a hot skillet before adding to the slow cooker. You can also add 1 tablespoon of freshly grated ginger with the garlic, and 1 tablespoon of rice vinegar with the cornstarch slurry to brighten the sauce.
Substitutions: Tamari or coconut aminos can be used instead of soy sauce. Honey or maple syrup can replace brown sugar. Chicken breasts can be used but require a shorter cooking time (2-3 hours on low).
Pro-Tip: Do not add the bell pepper until the last 30 minutes of cooking to ensure it remains tender-crisp. Always make a slurry with cold water before adding cornstarch to hot liquid to prevent clumps.
Serving Suggestions: Serve over steamed jasmine rice, quinoa, or cauliflower rice. This chicken is also delicious in sliders on brioche buns or in tacos. Garnish with sliced green onions or toasted sesame seeds.
Substitutions: Tamari or coconut aminos can be used instead of soy sauce. Honey or maple syrup can replace brown sugar. Chicken breasts can be used but require a shorter cooking time (2-3 hours on low).
Pro-Tip: Do not add the bell pepper until the last 30 minutes of cooking to ensure it remains tender-crisp. Always make a slurry with cold water before adding cornstarch to hot liquid to prevent clumps.
Serving Suggestions: Serve over steamed jasmine rice, quinoa, or cauliflower rice. This chicken is also delicious in sliders on brioche buns or in tacos. Garnish with sliced green onions or toasted sesame seeds.