Crockpot Hawaiian Chicken
This Crockpot Hawaiian Chicken is a sweet and savory dish that combines succulent chicken with juicy pineapple and a tangy lime sauce. Perfect for easy weeknight meals or healthy shredded chicken wraps, this recipe is sure to become a favorite in your household.
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 1/2 tablespoons)
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- To make as lettuce wraps: Swiss chard leaves, avocado slices, shredded carrots, shredded purple cabbage, green onions, sliced almonds, and fresh cilantro
Instructions
- Add chicken breasts and thighs, diced onion, and minced garlic to the slow cooker.
- In a small bowl, mix the slightly drained pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, sea salt, and black pepper. Stir until combined.
- Pour the sauce mixture over the chicken and ensure it coats everything evenly.
- Cook on low for 4-6 hours or high for 3 hours, until the chicken is fork-tender and fully cooked.
- Remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot and stir into the sauce to soak up all the flavors.
- Switch to the Keep Warm setting if serving later. Serve as lettuce wraps, tacos, over rice, or as desired.
Notes
*Coconut aminos is a soy-free alternative to tamari or soy sauce. You can substitute 3 tablespoons of soy sauce or tamari mixed with 2 tablespoons of water, if needed.