Crockpot Hawaiian Chicken
This Crockpot Hawaiian Chicken is a delightful blend of sweet and savory flavors, making it the perfect easy Hawaiian chicken crockpot dish for busy nights. Enjoy this healthy Hawaiian chicken recipe over salads, in tacos, or as shredded Hawaiian chicken served in wraps.
Ingredients
- 1 lb. boneless skinless chicken breast
- ½ lb. boneless skinless chicken thighs
- ½ small yellow onion, diced
- 3 cloves garlic, minced
- 1 8-ounce can crushed pineapple, slightly drained
- ⅓ cup coconut aminos
- Juice of 1 lime (2 to 2 ½ tablespoons)
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- Swiss chard leaves, avocado slices, shredded carrots, shredded purple cabbage, green onions, sliced almonds, and fresh cilantro (for serving, optional)
Instructions
- In the slow cooker, place the chicken breasts, thighs, diced onion, and minced garlic at the bottom.
- In a small mixing bowl, whisk together the crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and black pepper. Pour this sauce evenly over the chicken and veggies.
- Set your crockpot to cook on low for 4-6 hours, or on high for 3 hours, until the chicken is cooked through and tender (it should shred easily).
- Carefully remove the cooked chicken from the pot and place it onto a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker, stirring it into the flavorful juices. Switch the slow cooker to the Keep Warm setting until ready to serve.
- Assemble your meal by serving the chicken in Swiss chard wraps, on tacos, over a salad, or as part of a grain bowl. Garnish with your favorite toppings like shredded veggies, fresh cilantro, or sliced almonds.