Slow Cooker Hawaiian Chicken (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
1.36 kilograms boneless skinless chicken breasts
→ Sauce Base
02 -
1 cup chopped onion
03 -
2 tablespoons unsalted butter
04 -
60 milliliters all purpose flour
05 -
480 milliliters pineapple juice
06 -
110 grams brown sugar
07 -
180 milliliters ketchup
08 -
15 milliliters soy sauce
09 -
4 garlic cloves, minced
10 -
7 milliliters worcestershire sauce
11 -
5 milliliters salt
12 -
2.5 milliliters ground black pepper
13 -
2.5 milliliters onion powder
14 -
2.5 milliliters ground ginger
# Instructions:
01 -
In a large mixing bowl, combine pineapple juice, brown sugar, ketchup, soy sauce, minced garlic, worcestershire sauce, salt, pepper, onion powder, and ground ginger. Whisk thoroughly to ensure all components are fully incorporated. Set aside.
02 -
Heat butter in a large skillet over medium-high heat. Add chopped onion and sauté until lightly browned and fragrant.
03 -
Stir flour into the skillet with the sautéed onions, cooking briefly until combined. Pour the prepared pineapple juice mixture into the skillet and bring to a boil. Boil 10–15 minutes, stirring often, until the sauce thickens.
04 -
Arrange chicken breasts in the base of a slow cooker. Pour thickened sauce over the chicken, ensuring even coverage. Cook on low heat for 8 hours.
05 -
Remove chicken from the slow cooker and shred using two forks directly in the pot. Mix to evenly distribute the sauce. Serve hot on sandwich rolls, over rice, or atop salad as desired. If the sauce is thinner than preferred, prop open the slow cooker lid and allow additional liquid to evaporate before shredding.
# Notes:
01 -
Allow the sauce to thicken in the slow cooker by partially uncovering the lid if extra reduction is needed before serving.
02 -
For optimal storage, refrigerate leftovers in an airtight container for up to 4 days.
03 -
Reheat gently using stovetop, oven, slow cooker, air fryer, or microwave, adding liquid if needed to maintain texture.