Start by placing the boneless, skinless chicken breasts in your slow cooker in a single, even layer.

In a mixing bowl, combine the pineapple juice, brown sugar, soy sauce, crushed pineapple, minced garlic, ground ginger, salt, and pepper. Stir until the brown sugar is fully dissolved.

Pour the prepared sauce mixture evenly over the chicken breasts in the slow cooker.

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

Once the chicken is cooked to perfection, carefully remove it from the slow cooker and set it aside. Mix cornstarch with water until smooth.

Stir the cornstarch slurry into the remaining sauce in the slow cooker. Turn the heat to high and let the sauce simmer uncovered for about 10 to 15 minutes.

Shred the chicken with two forks if desired, or leave the breasts whole and return to the slow cooker with the thickened sauce.

Serve the Sweet Hawaiian Crockpot Chicken over rice, quinoa, or noodles. Garnish with sliced green onions and sesame seeds.