Crock Pot Sticky Hawaiian Chicken
Sticky sweet tender chicken with pineapple, soy, and ginger, cooked effortlessly in the slow cooker for a lazy tropical meal.
Equipment
- 1 Slow cooker 6-quart
Ingredients
Main ingredients
- 2 ½ pounds boneless skinless chicken thighs juicy and tender works best
- ½ red bell pepper coarsely chopped
- ½ yellow or sweet onion coarsely chopped
- ½ cup packed brown sugar dark or light
- ⅓ cup ketchup
- 2 tablespoons soy sauce
- ½ teaspoon crushed red pepper flakes
- 2 cloves garlic minced
- 1 teaspoon fresh ginger finely minced
- 2 cans pineapple rings 8-ounce each, undrained
- 1 tablespoon cornstarch optional, for thickening
- green onion sliced, optional
Instructions
Instructions
- Place the chicken thighs in the bottom of the slow cooker in an even layer.
- Add chopped red bell pepper and onion evenly on top of the chicken.
- In a bowl, whisk together brown sugar, ketchup, soy sauce, red pepper flakes, garlic, and ginger into a sauce.
- Pour the sauce over the chicken and vegetables to coat well.
- Add both cans of pineapple rings with juice on top, spreading them evenly.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
- Remove chicken and shred with two forks. Mix cornstarch with cold water and add to slow cooker. Cook on HIGH for 15 minutes to thicken.
- Return shredded chicken to pot. Stir to coat in sauce. Serve topped with green onions if desired.
Notes
Serve hot over rice or as pulled chicken sandwiches. Get creative with leftover servings!