Spring means warmer weather and the return of easy slow-cooker dinners. I love crockpot recipes for the simplicity and flavor, though photographing them can be a challenge. I came across a Slow Cooker Pineapple Glazed Chicken recipe and was drawn to the glossy, sticky glaze. I adjusted the original to add ham for a savory, Hawaiian-inspired twist. The result is sweet, tangy, and comforting—easy enough for a weeknight and tasty enough to serve to guests. The glaze has a bright citrus note, hints of ginger and soy, and a little heat from red pepper flakes. Serve this over rice for a complete meal.
Crockpot Ham & Pineapple Glazed Chicken
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Ingredients
- 6 boneless skinless chicken breasts
- 18 slices deli-thin sliced black forest ham (3 per chicken breast; about one 7oz container)
- 20 oz can pineapple slices, drained (reserve juice)
- ⅔ light brown sugar
- ¼ cup lemon juice
- 2 Tbsp low sodium soy sauce
- ½ tsp ground ginger
- ½ tsp red pepper flakes
- 1 tsp kosher salt
- ⅓ cup cornstarch
Instructions
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Spray the inside of a crockpot with nonstick cooking spray. Arrange the chicken breasts in a single layer. Top each breast with 3 slices of deli-thin black forest ham, then place a pineapple ring over the ham.
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In a bowl, whisk the reserved pineapple juice with the brown sugar, lemon juice, soy sauce, ground ginger, red pepper flakes, kosher salt, and cornstarch until smooth. Pour the mixture evenly over the prepared chicken.
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Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and the glaze is thick and shiny. Serve the chicken and glaze over a bed of rice.
Notes
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