posted in Dinner at 6

Slow Cooker Hawaiian Sticky Chicken

We’re definitely into cold weather comfort food here on the East coast so lets get started with this Slow Cooker Hawaiian Sticky Chicken!

Slow Cooker Hawaiian Sticky Chicken

Our slow cooker is a life saver – a life line to a hot, comforting dinner that we wouldn’t always have had time to make.  Between work, the kids with school and sports and everyday life I can’t believe that we don’t eat macaroni and cheese out of the box for dinner. And I can proudly say that we actually don’t. A frozen pizza or boxed mac and cheese meal doesn’t show it’s face around our house that often at all…we just always seem to be cooking something.  But for those nights that we know one of us is running a kid to one field and the other is going to another soccer field, slow cooker recipes are the best.  This Slow Cooker Hawaiian Sticky Chicken is one of our favorites – kids included. It’s sweet and tangy, perfect over rice or in a taco or a slider. Or just plain out of a bowl.

Slow Cooker Hawaiian Sticky Chicken

Start off by cooking the chicken. get two pounds of chicken in your slow cooker with some chicken broth, garlic cloves and pineapple juice.  Cook on high for 4 hours until the chicken is tender and easily shreds.  Shred the chicken and drain all of the liquid out from the slow cooker, reserving 2 cups for the sauce.  Add a cup of apricot preserves, soy and teriyaki sauce, hoisin sauce and Wondra® flour to the broth and whisk to combine. Wondra flour is a quick way to thicken sauces without having to make a cornstarch mixture, you can add Wondra flour directly into whatever you want to thicken up and it works amazingly well.  Next put the shredded chicken back in the slow cooker and pour in the sauce. Mix the chicken together with the sauce so that it’s completely coated and cook for another hour on high.

Slow Cooker Hawaiian Sticky Chicken

Serve over hot bowls of rice and use a few sesame seeds and chopped scallions for garnish! Now that’s a pretty amazing looking slow cooker dinner!

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 5 hours

Slow Cooker Hawaiian Sticky Chicken

Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 1 cup pineapple juice
  • 1 cup crushed pineapple
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/2 cup apricot jam
  • 1/4 cup soy sauce
  • 2 tablespoons teriyaki sauce
  • 1/4 cup hoisin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon Wondra® flour
  • hot cooked rice
  • 4 chopped scallions for garnish
  • sesame seeds for garnish

Directions:

  1. Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves and salt in your slow cooker and set on high.
  2. Cook for 4 hours then remove the chicken to a cutting board.
  3. Drain the broth from the slow cooker into a large measuring cup or bowl. Measure out 2 cups of the broth (including some of the crushed pineapple) and put back into the slow cooker.
  4. Add the apricot jam, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes and Wondra® flour to the broth and whisk to combine.
  5. Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour.
  6. Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.
Wondra® is a quick mixing flour that can be added directly to your sauce or gravy to thicken without lumps. Alternately, you could use a tablespoon of cornstarch mixed with a tablespoon of water, then add the mixture to the sauce to thicken.
SOURCE: RecipeGirl.com

Here are a few more slow cooker chicken recipes that you might like!

Daniel George

Dan writes the blog, Mantitlement. Keeping up with a couple of kids, a couple of jobs and cooking tons of food! Thankfully with the help of his wife, they're cranking out creative party food and inspired family dinners to help make life more fun.

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12 Responses to “Slow Cooker Hawaiian Sticky Chicken”

  1. postedOct 13, 2015 4:55 AM

    YES! I love using my slow cooker as well for weeknight meals. This one is going on the menu!

  2. postedOct 13, 2015 6:30 AM
    Kathy

    Whoa, whoa, whoa! How about NORTH East coast? lol – it’s still hot in Florida! 😀

    • October 14th, 2015 @ 7:14 AM

      Well at least the slow cooker is a good option since it doesn’t heat up your kitchen 🙂

  3. postedOct 13, 2015 5:40 PM

    Hi Lori,
    It’s getting cooler but this weekend we should see a larger cool down.  This recipe looks great and it’s different from what I normally make.  I’ll have to try it.  We eat chicken a lot and sometimes it gets boring.  Are you in the Northeast all the time now?
    Annamaria

    • October 14th, 2015 @ 7:09 AM

      Hi Annamaria, this recipe was written by one of my new contributors- see the author box at the end of the recipe. I still live in the Lake Tahoe area!

  4. postedOct 15, 2015 1:50 PM

    My kids will definitely love this one! Love a different type of slow cooker meal!

  5. postedDec 10, 2015 10:32 AM
    Angie S

    Do you see any problems doing the chicken 8 hours on low? Thanks — excited to try this!

    • December 14th, 2015 @ 6:16 AM

      It might possibly be okay, but chicken tends to dry out in the slow cooker so I’m not entirely sure.

  6. postedMar 17, 2016 1:17 AM
    Tanya Simmons

    Thanks for the great recipe. Cooked it for friends for lunch today. Everyone loved it….will be making again!

  7. postedApr 27, 2016 11:51 AM
    Cathy

    Hi, I’m making your Slow cooker Hawaiian chicken, and you say to empty all the juice from the crock pot and retain only 2 cups. What do you do with all the rest of those good juices?

  8. postedJun 15, 2016 6:43 PM
    Jan

    I guess I should have read this properly – I kept all the juice.  DOH!  No wonder the sauce is not thick.

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