Slow Cooker Hawaiian Chicken (Print Version)
Tender chicken infused with pineapple, brown sugar and soy sauce, slow-cooked until perfectly shreddable for sandwiches or rice bowls.
# Ingredients:
→ Main
01 -
3 pounds boneless skinless chicken breasts
02 -
1 cup chopped onion
03 -
2 Tablespoons butter
04 -
1/4 cup all purpose flour
05 -
2 cups pineapple juice
06 -
1/2 cup brown sugar
07 -
3/4 cup ketchup
08 -
1 Tablespoon soy sauce
09 -
4 garlic cloves, minced
10 -
1 1/2 teaspoons Worcestershire sauce
11 -
1 teaspoon salt
12 -
1/2 teaspoon pepper
13 -
1/2 teaspoon onion powder
14 -
1/2 teaspoon ground ginger
# Steps to Follow:
01 -
In a large glass measuring cup or mixing bowl, combine pineapple juice, brown sugar, ketchup, soy sauce, garlic, Worcestershire sauce, and all seasonings. Whisk until fully incorporated; set aside.
02 -
Heat butter in a large skillet over medium-high heat. Add the chopped onion and sauté until the onions begin to brown.
03 -
Stir in the flour. Add the prepared pineapple juice mixture to the skillet with butter, onion, and flour. Bring to a boil. Continue boiling and stirring for 10-15 minutes or until the sauce thickens.
04 -
Place the chicken breasts in a slow cooker and pour the thickened sauce over them. Cook on low heat for 8 hours.
05 -
Shred the chicken using two forks. Optionally, prop open the lid to allow additional liquid to evaporate for a thicker sauce. Serve on sandwich rolls, over rice, or in salads.
# Additional Notes:
01 -
The sauce will thicken further as it cools. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
02 -
Reheat chicken with a splash of pineapple juice, water, or chicken broth using a stovetop, oven, crockpot, air fryer, or microwave.