Ingredients:

  • 5 lbs Boneless, skinless chicken breasts or thighs
  • 20 oz can crushed pineapple in its own juice (Do not drain)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup packed light brown sugar
  • 1/4 cup standard tomato ketchup
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced finely
  • 1-2 teaspoons Sriracha (Optional)
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Cooked white rice (as needed, for serving)
  • 1/2 cup sliced green onions, for garnish
  • Toasted sesame seeds (optional, for garnish)

Instructions:

  1. Place the chicken breasts or thighs in the bottom of the slow cooker insert.
  2. In a separate bowl, whisk together the crushed pineapple (with juice), soy sauce, apple cider vinegar, brown sugar, ketchup, ginger, minced garlic, and Sriracha (if using). Whisk until the sugar is mostly dissolved.
  3. Pour the sauce mixture evenly over the chicken in the slow cooker.
  4. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the chicken is fork-tender.
  5. Remove the chicken pieces from the slow cooker and place them on a cutting board or in a large bowl. Use two forks to shred the meat completely.
  6. Return the shredded chicken to the slow cooker. Whisk the cornstarch and cold water together (the slurry) until smooth, then pour it directly into the sauce liquid remaining in the cooker.
  7. Cover and cook on High for 15–20 minutes, stirring occasionally, until the sauce has thickened beautifully and coats the chicken.
  8. Serve hot over rice, garnished generously with green onions and sesame seeds.