Name: Crockpot Hawaiian Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup pineapple chunks (fresh or canned); 1/2 cup teriyaki sauce; 1/4 cup soy sauce; 1 tbsp brown sugar; 1 tsp garlic powder

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why make this recipe

Crockpot Hawaiian Chicken is a delightful dish that combines the sweetness of pineapple with savory teriyaki and soy sauce. It’s perfect for busy days when you want a tasty meal without much fuss. You can set it up in the morning, let it cook all day, and come home to a delicious aroma. This dish is great for families and can be served to guests with pride. Plus, it makes meal prep easy and you can enjoy leftovers too!

how to make Crockpot Hawaiian Chicken

Ingredients

4 boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned)
1/2 cup teriyaki sauce
1/4 cup soy sauce
1 tbsp brown sugar
1 tsp garlic powder

Directions

In the crockpot, combine the chicken breasts, teriyaki sauce, soy sauce, brown sugar, and garlic powder. Mix well to coat the chicken.
Cook on low for 3-4 hours, or until the chicken is tender and easy to shred.
In the last 30 minutes of cooking, add the pineapple chunks to the crockpot.
Once done, serve the chicken and sauce over rice for a complete meal.

how to serve Crockpot Hawaiian Chicken

Crockpot Hawaiian Chicken is best served over a bed of fluffy white or brown rice. You can also add some steamed vegetables on the side, such as broccoli or bell peppers, to create a colorful plate. Garnishing with a sprinkle of sesame seeds or green onions can also enhance its appearance and flavor.

how to store Crockpot Hawaiian Chicken

Leftover Crockpot Hawaiian Chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the leftovers. Place them in a freezer-safe container or bag and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the microwave or stovetop.

tips to make Crockpot Hawaiian Chicken

If you like a bit of heat, add some crushed red pepper flakes to the sauce for a spicy kick.
For added flavor, marinate the chicken in the sauce overnight before cooking.
Make sure to use low-sodium soy sauce if you are watching your salt intake.

variation

You can customize this recipe by adding different vegetables, like bell peppers or snap peas, in the last hour of cooking. You can also use chicken thighs instead of breasts for a richer flavor. For a tropical twist, try adding some coconut milk to the sauce for creaminess.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but they may require a longer cooking time. Always ensure the chicken is cooked to a safe internal temperature of 165°F.

Can I make this recipe without a crockpot?
Yes, you can make Crockpot Hawaiian Chicken in a regular pot on the stove. Just simmer on low heat, stirring occasionally, until the chicken is cooked through.

What can I use instead of teriyaki sauce?
If you don’t have teriyaki sauce, you can use a combination of soy sauce, honey, and a splash of vinegar as an alternative.

Crockpot Hawaiian Chicken

Author: patrick
Total Time: 250 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

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Description

A delightful dish combining sweetness from pineapple with savory teriyaki and soy sauce, perfect for busy days.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned)
1/2 cup teriyaki sauce
1/4 cup soy sauce
1 tbsp brown sugar
1 tsp garlic powder

Instructions

In the crockpot, combine the chicken breasts, teriyaki sauce, soy sauce, brown sugar, and garlic powder. Mix well to coat the chicken.
Cook on low for 180-240 minutes, or until the chicken is tender and easy to shred.
In the last 30 minutes of cooking, add the pineapple chunks to the crockpot.
Once done, serve the chicken and sauce over rice for a complete meal.