Ingredients:
4 boneless, skinless chicken breasts
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup brown sugar
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)
Pineapple slices (for serving)
Cooked rice (for serving)
Chopped green onions (for garnish)
Directions:
Mix the pineapple juice, brown sugar, ketchup, soy sauce, chopped ginger, and garlic in a bowl.
Place the chicken breasts in the slow cooker and pour the sauce over them, ensuring they are fully coated.
Once the chicken is cooked through and tender, simmer it covered for 6–8 hours on low or 3–4 hours on high.
If desired, make a slurry by mixing cornstarch and water in a small basin. In the final half-hour of simmering, stir the slurry into the slow cooker sauce to make it thicker.
Once the chicken is cooked, shred it using two forks directly in the slow cooker, or remove the chicken breasts, shred them, and return them to the sauce.
Garnish the cooked rice with chopped green onions and pineapple pieces before serving the sweet Hawaiian crockpot chicken.
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and cooking times. Enjoy your Sweet Hawaiian Crockpot Chicken!