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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken cooks low and slow in barbecue sauce, pineapple juice, brown sugar, and ginger. Tender chicken thighs are shredded into the savory-sweet sauce, with pineapple chunks added near the end.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (20 oz) pineapple chunks in juice, drained
  • 0.5 cup pineapple juice reserved from the can
  • 1 cup barbecue sauce
  • 0.25 cup light brown sugar packed
  • 2 tbsp soy sauce
  • 2 cloves garlic minced
  • 0.5 tsp ground ginger
  • 2 lb chicken thighs boneless, skinless

Equipment

  • 1 6-quart slow cooker

Method
 

  1. In a 6-quart slow cooker, whisk together the reserved pineapple juice, barbecue sauce, brown sugar, soy sauce, garlic, and ginger.
  2. Add the chicken thighs and turn them to coat in the sauce.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest thigh reaches 165°F.
  4. Add the pineapple chunks during the last 30 minutes.
  5. Shred the chicken in the slow cooker with two forks.
  6. Stir the shredded chicken into the sauce before serving.

Notes

For the most tender chicken, check that the thickest thigh reaches 165°F before shredding. Refrigerate leftovers for up to 3–4 days or freeze them for up to 3 months. Use gluten-free tamari in place of soy sauce for a gluten-free option.