Hawaiian Chicky for the Crockpot
Transform your weeknight dinners with this sweet and savory Hawaiian Chicky for the Crockpot! This easy, low-effort recipe combines tender, juicy boneless chicken thighs with a tropical-inspired sauce loaded with pineapple chunks, soy sauce, brown sugar, and a hint of ground ginger for just the right balance of sweet and tangy flavors. Perfectly slow-cooked to perfection, the chicken becomes irresistibly tender, soaking up the rich, flavorful sauce. A quick cornstarch slurry adds the perfect finishing touch, thickening the sauce into a luscious glaze. Serve this crowd-pleaser over fluffy rice and garnish with fresh green onions for a dinner that's bursting with island flavor. Ideal for busy weeknights or meal prepping, this recipe is sure to become a family favorite! Keywords: Hawaiian chicken recipe, crockpot chicken, easy slow cooker meals, pineapple chicken, sweet and savory chicken dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 20 ounces pineapple chunks (with juice)
- 0.5 cups soy sauce
- 0.25 cups brown sugar
- 0.5 cups ketchup
- 2 cloves minced garlic
- 0.5 teaspoons ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 stalks green onions (optional, for garnish)
- 4 cups cooked rice (optional, for serving)
Instructions
Place the boneless, skinless chicken thighs in the bottom of your crockpot in a single layer.
In a medium-sized mixing bowl, combine the pineapple chunks (with juice), soy sauce, brown sugar, ketchup, minced garlic, and ground ginger. Stir well to create the sauce.
Pour the sauce mixture evenly over the chicken thighs in the crockpot.
Cover the crockpot with the lid and set it to cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked through.
Once the chicken is cooked, carefully remove it from the crockpot and transfer it to a plate. Shred the chicken using two forks if desired, or leave it whole.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the sauce in the crockpot, stirring well to thicken it.
Return the chicken to the crockpot, coating it in the thickened sauce. Allow it to cook on LOW for an additional 15-20 minutes to absorb the flavors.
Serve the Hawaiian Chicky hot over cooked rice, garnished with chopped green onions if desired.
Nutrition Facts
Calories |
3617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6066 mg | 264% | |
| Total Carbohydrate | 386.7 g | 141% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 123.4 g | ||
| Protein | 271.8 g | 544% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3720 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
