Description
Crock pot sticky Hawaiian chicken blends sweet pineapple and tangy soy sauce for a tropical dinner sensation. Hawaiian flavors meld perfectly with tender chicken, creating a simple yet irresistible meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 chicken breasts, boneless and skinless
Liquid Ingredients:
- 1 cup (240 milliliters) pineapple juice
- 1/2 cup (120 milliliters) soy sauce
- 1/2 cup (120 milliliters) ketchup
Sweeteners and Seasonings:
- 1/3 cup (75 grams) brown sugar
- 2 cloves garlic, minced
- 1 tablespoon (15 milliliters) cornstarch
- 2 tablespoons (30 milliliters) water
Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Arrange chicken breasts evenly across the bottom of the slow cooker, ensuring no overlap for uniform cooking.
- Create a vibrant marinade by whisking together tangy pineapple juice, rich soy sauce, zesty ketchup, caramelized brown sugar, and aromatic minced garlic until ingredients integrate smoothly.
- Cascade the prepared sauce directly over the chicken, completely covering the meat to infuse maximum flavor during cooking.
- Secure the lid and slow cook on low temperature for 6-7 hours or high temperature for 3-4 hours, allowing chicken to become supremely tender and absorb Hawaiian-inspired flavors.
- Carefully extract chicken from the liquid and utilize two forks to meticulously shred the meat into delicate, succulent strands.
- Prepare a cornstarch slurry by blending cornstarch with water until completely smooth, eliminating any potential lumps.
- Incorporate the cornstarch mixture into the remaining cooking liquid, stirring continuously to promote even thickening and glossy texture.
- Continue cooking uncovered on high for 15-20 minutes, watching the sauce transform into a luxurious, clingy consistency.
- Reintroduce shredded chicken into the thickened sauce, gently folding to ensure each piece becomes lavishly coated.
- Transfer the glistening chicken over steamed rice, then garnish with toasted sesame seeds and freshly chopped green onions for a vibrant presentation.
Notes
- Ensure chicken breasts are of similar size for even cooking, preventing dry or undercooked sections.
- Opt for low-sodium soy sauce to control salt levels and create a more balanced flavor profile.
- Swap chicken breasts with thighs for a more tender and juicy result, especially if cooking on high heat.
- Make this dish gluten-free by using tamari instead of traditional soy sauce and checking ketchup ingredients.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 305 kcal
- Sugar: 24 g
- Sodium: 950 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg