Description
This Slow Cooker Hawaiian Sticky Chicken recipe offers a deliciously sweet and savory dish featuring tender shredded chicken in a pineapple-infused sauce. Slow cooking allows the flavors to meld beautifully, resulting in a perfect dish served over rice, garnished with sesame seeds and green onions for added texture and taste.
Ingredients
Units
Scale
Chicken and Broth
- 2 pounds boneless, skinless chicken breasts
- 3 cups chicken broth
- 1 cup pineapple juice
- 1 cup crushed pineapple
- 3 medium garlic cloves
- 1 teaspoon salt
Sauce
- 1/2 cup apricot jam
- 1/4 cup soy sauce
- 2 tablespoons teriyaki sauce
- 1/4 cup hoisin sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch mixed with 1 tablespoon water (or 1 tablespoon Wondra flour)
To Serve (Optional)
- Hot cooked rice
- Chopped green onions
- Sesame seeds
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves, and salt in your slow cooker. Set it on high and cook for 4 hours until the chicken is tender.
- Prepare Sauce Base: Remove the chicken to a cutting board. Drain the liquid from the slow cooker into a large measuring cup or bowl. Reserve 2 cups of this liquid, ensuring it includes some crushed pineapple, and discard the rest. Return the reserved liquid to the slow cooker.
- Add Sauce Ingredients: To the reserved liquid in the slow cooker, add apricot jam, soy sauce, teriyaki sauce, hoisin sauce, crushed red pepper flakes, and the cornstarch slurry. Whisk the mixture well to combine all the flavors and thicken the sauce.
- Shred Chicken and Simmer: Shred the cooked chicken using two forks and put it back into the slow cooker with the sauce. Stir everything together to coat the chicken with the sauce. Cover and cook on high for an additional hour to allow the flavors to meld and the sauce to thicken further.
- Serve: Serve the Hawaiian sticky chicken hot over cooked rice, garnished with chopped green onions and sesame seeds if desired.
Notes
- Use Wondra flour as an alternative to cornstarch for thickening if preferred.
- Adjust crushed red pepper flakes to control spiciness.
- Can be served with steamed vegetables or in lettuce wraps for variation.
- Leftovers store well in the refrigerator for up to 3 days.
