Sweet Hawaiian Crockpot Chicken (Print-Friendly Version)

Juicy chicken simmered in pineapple, brown sugar, and soy for tropical-inspired weeknight ease.

# Ingredients You'll Need:

01 - 900 g boneless, skinless chicken breast, cut into 2.5 cm pieces

02 - 180 ml 100% pineapple juice

03 - 110 g brown sugar, packed

04 - 60 ml soy sauce

05 - 45 ml hoisin sauce

06 - 1 teaspoon minced garlic

07 - 2 tablespoons cornstarch

08 - 1–2 tablespoons thinly sliced green onions

01 - Place the chicken breast pieces into the insert of a 4 to 4.5 litre slow cooker.

02 - In a separate bowl, whisk together pineapple juice, brown sugar, soy sauce, hoisin sauce, and minced garlic until the sugar dissolves.

03 - Reserve 60 ml of the sauce, pour the remaining sauce over the chicken in the slow cooker, and gently stir to coat all pieces.

04 - Cover with the lid and cook on LOW for 4 hours.

05 - Combine cornstarch with the reserved sauce, whisking until smooth. Pour this mixture into the slow cooker and stir well.

06 - Set the slow cooker to HIGH, remove the lid, and cook for an additional 30–45 minutes until the sauce thickens.

07 - Top with thinly sliced green onions before serving.

01 - Cutting the chicken into even-sized pieces ensures uniform cooking.

02 - Serve over steamed jasmine rice or with stir-fried vegetables for a complete meal.