Introduction

This crockpot chicken recipe is an effortless way to enjoy tender, flavorful chicken infused with tropical pineapple and savory soy sauce. Perfect for busy days, it slow cooks to juicy perfection with a sweet and tangy sauce that pairs beautifully with rice.

The image shows many chunks of cooked chicken covered in a thick, shiny dark brown sauce, filling a metal pan. The chicken pieces are small, irregular cubes with a golden-brown color underneath the sauce, and the sauce coats each piece evenly, making them look glossy and juicy. The pan has some sauce pooling around the chicken, and its edges show slight browned marks from cooking. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb. (0.9 kg) chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Instructions

Step 1: Gather and measure all the ingredients to prepare for cooking.
Step 2: In a mixing bowl, combine the pineapple juice, brown sugar, and soy sauce. Stir well until the sugar dissolves completely.
Step 3: Place the chicken tenderloin chunks evenly at the bottom of your Crockpot.
Step 4: Pour the pineapple sauce mixture over the chicken, making sure all pieces are well coated.
Step 5: Cover and cook on low for 6 to 8 hours until the chicken is tender and cooked through.
Step 6: Serve the chicken and sauce over a bed of rice and enjoy the sweet, tropical flavors.

Tips & Variations

For extra flavor, marinate the chicken in the sauce for a few hours before cooking.
Use fresh pineapple juice whenever possible for the best taste.
If you prefer a thicker sauce, remove the lid during the last hour of cooking to let the sauce reduce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove over low heat, adding a splash of water if the sauce has thickened too much.

How to Serve

The image shows many small, golden-brown chicken pieces in a shiny silver pan. Each piece is thickly coated with a dark, shiny sauce that looks sticky and rich, filling the spaces between the chicken chunks. The chicken pieces have a slightly crispy texture on the edges with some caramelized spots. The pan itself has some brown marks and sauce stains near the sides, showing it is cooking on a stove. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Keep an eye on the cooking time and check for doneness to avoid overcooking.

Can this recipe be made on high instead of low?

Yes, you can cook it on high for about 3 to 4 hours, but for the best texture and flavor, low and slow cooking is recommended.