Slow Cooker Hawaiian Sticky Chicken

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We’re definitely into comfort food here when the weather is chilly, so lets get started with this Slow Cooker Hawaiian Sticky Chicken!

Slow Cooker Hawaiian Sticky Chicken recipe from RecipeGirl.com

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 recipe from RecipeGirl.com

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, saving 2 cups for the sauce.  Add a cup of apricot preserves, soy and teriyaki sauce, hoisin sauce and Wondra® flour to the liquid 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 recipe from RecipeGirl.com

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!

If you are counting WW points, the point totals are included at the top of this post. Use reduced-sugar jam for an accurate point count.

Here are a few more Hawaiian-themed recipes you might like to try…

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5 from 6 votes

Slow Cooker Hawaiian Sticky Chicken

Amazing, easy slow cooker recipe that the whole family will love!
Prep Time 15 minutes
Cook Time 5 hours
Servings 6 servings
Calories 302kcal
Course Main Course
Cuisine Polynesian
Keyword slow cooker hawaiian chicken, slow cooker sticky chicken, sticky chicken

Equipment

  • Slow Cooker

Ingredients

  • 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
  • 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)
  • hot cooked rice, for serving (optional)
  • chopped green onions, for garnish (optional)
  • sesame seeds, for garnish (optional)

Instructions

  • Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves and salt in your slow cooker and set on high for 4 hours. Then remove the chicken to a cutting board.
  • Drain the liquid from the slow cooker into a large measuring cup or bowl. Save 2 cups of the liquid (including some of the crushed pineapple) and put back into the slow cooker.  Discard all of the remaining liquid.
  • Add the apricot jam, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes and cornstarch to the liquid in the slow cooker, and whisk to combine.
  • 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.
  • Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.

Video

Notes

  • If counting WW points, use reduced-sugar jam. Rice is not included in the point count. Divide recipe into 6 servings for serving size.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 29g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 1952mg | Potassium: 875mg | Fiber: 2g | Sugar: 22g | Vitamin A: 115IU | Vitamin C: 23.3mg | Calcium: 43mg | Iron: 1.6mg
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Comments

  • Judy wrote:

    Not very flavorable…..hence my disappointment.

  • Brittany Poder wrote:

    Hi Can you use a different kind of Jam? Not sure how Strawberry would work I’m kind of picky unless the Apricot might not be tasted in there. All in all it looks very tasty thank you!

    • Lori Lange wrote:

      I don’t think you can taste the apricot.

  • Stephanie wrote:

    Haven’t made the recipe yet. Did you drain the juice off the canned crushed pineapple ? before adding ?? There’s not juice in an 8 oz. can of pineapple ?:) thanks for any reply.

    • Lori Lange wrote:

      yes, drain off the juice in the can– you can collect it and use part of it as the 1 cup of pineapple juice needed for the recipe.