Hawaiian Crock Pot Chicken (Printable)

Tender chicken thighs slow-cooked in a sweet, tangy pineapple-soy glaze with ginger and garlic.

# What You’ll Need:

→ Chicken

01 - 2 ½ lbs boneless, skinless chicken thighs

→ Marinade & Sauce

02 - 1 cup pineapple juice
03 - ½ cup low-sodium soy sauce
04 - ⅓ cup ketchup
05 - ¼ cup light brown sugar, packed
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon freshly grated ginger
08 - 3 cloves garlic, minced
09 - 1 tablespoon sesame oil
10 - ½ teaspoon freshly ground black pepper
11 - 1 tablespoon cornstarch (optional)
12 - 2 tablespoons water (optional)

→ Garnish & Serving

13 - 2 tablespoons sliced green onions
14 - 1 tablespoon toasted sesame seeds
15 - Fresh pineapple slices (optional)
16 - Steamed rice (optional)

# How-To Steps:

01 - In a medium bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper until thoroughly combined.
02 - Place chicken thighs in the crock pot. Pour the marinade over the chicken, ensuring all pieces are evenly coated.
03 - Cover and cook on low heat for 4 to 6 hours, or until chicken reaches an internal temperature of 165°F and is tender.
04 - Transfer cooked chicken to a serving platter. Whisk cornstarch with water to create a slurry. Stir slurry into the sauce in the crock pot, cover, and cook on high for 10 to 15 minutes until thickened. Return chicken to the pot and coat with the reduced sauce.
05 - Plate chicken over steamed rice. Top with green onions, sesame seeds, and fresh pineapple slices if desired.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • That perfect balance of tangy sweet and savory that makes everyone ask for seconds
  • Leftovers somehow taste even better the next day if there are any
02 -
  • The sauce will taste quite salty before cooking but the long simmer mellow it out perfectly
  • Dont skip the fresh ginger because dried ginger powder gives a completely different flavor profile
  • Resist the urge to lift the lid too often since every peek adds about 15 minutes to the cook time
03 -
  • Sear the chicken quickly in a hot pan before slow cooking for extra depth
  • Save some of those green onions for serving instead of cooking them into the dish

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