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A rustic ceramic bowl filled with tender shredded crockpot pineapple chicken coated in a glossy golden glaze, garnished with diced red and green bell peppers and green onions. Steam rises from the warm dish on a cozy wooden kitchen table, with a side bowl of white rice and a slow cooker in the blurred background
Tarek Rakhiess

Crockpot Pineapple Chicken: Better Than Takeout

There’s something about this crockpot pineapple chicken that feels almost too easy. Set it. Forget it. Return to something that smells like you worked in the kitchen all afternoon. You didn’t, but no one needs to know.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 5
Course: dinner, Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 can 20 oz crushed pineapple in juice (not syrup)
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 3 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • ½ teaspoon black pepper
  • 1 cup diced bell peppers red and green
  • 1 tablespoon cornstarch + 2 tablespoons cold water

Equipment

  • 6-quart slow cooker / crockpot
  • two forks for shredding
  • Meat thermometer
  • Mixing bowl
  • Wooden spoon

Method
 

  1. In a bowl, combine crushed pineapple (with juice), soy sauce, ketchup, brown sugar, minced garlic, grated ginger, and black pepper. Stir well.
  2. Place chicken thighs in a single layer at the bottom of the slow cooker.
  3. Pour the pineapple sauce over the chicken. Add diced bell peppers on top.
  4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Do not lift the lid during cooking.
  5. Check internal temperature — it must reach 165°F.
  6. Shred chicken in the pot using two forks.
  7. Mix cornstarch and cold water in a small bowl, stir into the crockpot. Turn to HIGH and cook for an additional 15–20 minutes until the sauce thickens.
  8. Serve over steamed rice and garnish as desired.
  9. Calories: Approximately 290 kcal per serving (based on chicken thighs, without rice)
  10. Nutritional values are estimates and may vary based on specific ingredients used.

Notes

 
  • Chicken thighs give a juicier result than breasts. If using breasts, reduce cook time by 1 hour on low.
  • Bone-in thighs add even more flavor — just remove bones before shredding.
  • For a spicier version, add 1 teaspoon sriracha or ½ teaspoon red pepper flakes to the sauce.
  • Freeze leftovers in portions for up to 3 months.
  • Swap soy sauce for tamari to keep this gluten-free.
  • This dish pairs beautifully with jasmine rice, brown rice, or cauliflower rice.