Prepare the Chicken: Place the boneless, skinless chicken breasts in a single layer at the bottom of your slow cooker.

Mix Sauce Ingredients: In a medium-sized bowl, combine the pineapple juice, brown sugar, soy sauce, crushed pineapple, minced garlic, ground ginger, salt, and pepper. Whisk until the brown sugar is mostly dissolved.

Coat Chicken: Pour the prepared pineapple mixture evenly over the chicken breasts in the slow cooker.

Cook Chicken: Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or high for 3-4 hours.

Remove Chicken: Use tongs or a slotted spoon to carefully remove the chicken from the slow cooker and transfer it to a plate.

Make Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth.

Thicken Sauce: Stir the cornstarch slurry into the remaining sauce in the slow cooker and let it cook for about 1 minute.

Final Cook: Return the chicken to the slow cooker, cover, and cook for an additional 10-15 minutes.

Shred or Slice: Either shred the chicken with two forks into bite-sized pieces or leave it whole.

Serve: Serve your Sweet Hawaiian Crockpot Chicken over steamed rice or noodles, garnished with green onions and sesame seeds.