Irresitible Hawaiian Crockpot Chicken

If your tastebuds are craving a little sunshine, Hawaiian Crockpot Chicken might just be your new culinary vacation. Let’s be real: some days feel like one long, chaotic to-do list. Between juggling work, family, and that laundry pile glaring at you from the corner, who’s got time to fuss over dinner?

This Hawaiian Crockpot Chicken is here to save the day—and your sanity. It’s a set-it-and-forget-it meal that wraps sweet pineapple, savory soy sauce, and tender chicken into one irresistible dish. It’s the perfect way to bring tropical vibes to your dinner table without booking a flight (or even breaking a sweat).

Why You’ll Love This Hawaiian Crockpot Chicken

  • Sweet Meets Savory: The combo of pineapple juice, brown sugar, and soy sauce is pure magic.
  • Minimal Prep: Toss a handful of ingredients into your slow cooker, and you’re done.
  • Family Friendly: Even picky eaters tend to love the sweet flavors.
  • Perfect for Meal Prep: Make a batch and enjoy it all week long.
  • Customizable Heat Level: Add red pepper flakes if you want a kick!

Ingredients You’ll Need

Here’s everything you’ll need for your Hawaiian Crockpot Chicken adventure:

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 cup pineapple juice
  • 1 cup diced pineapple (fresh or canned)
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • ¼ teaspoon black pepper
  • Optional:
    • Sliced green onions
    • Red pepper flakes
    • Bell peppers
    • Fresh cilantro or parsley (for garnish)
    • Sesame seeds (for garnish)

How to Make Hawaiian Crockpot Chicken

Step 1: Prep the Chicken

Start by prepping your chicken breasts. You can leave them whole or cut them into smaller chunks for faster cooking and easier serving. I usually chop them into large pieces so they soak up more flavor.

Place the chicken at the bottom of your slow cooker.

Step 2: Make Your Sweet Island Sauce

Grab a medium bowl and combine:

  • Pineapple juice
  • Diced pineapple
  • Soy sauce
  • Brown sugar
  • Minced garlic
  • Ground ginger
  • Black pepper

Stir it well until the brown sugar dissolves. This tropical blend is the secret to that iconic sweet-and-savory flavor.

Step 3: Pour & Cook

Pour your pineapple mixture over the chicken in the crockpot. Make sure every piece is well coated in that glorious sauce.

Cover and cook:

  • Low: 6-8 hours
  • High: 3-4 hours

Your Hawaiian Crockpot Chicken is ready when the chicken is tender enough to shred easily.

Step 4: Shred & Serve

Once cooked, shred the chicken right in the crockpot using two forks. Stir it back into the sauce so it soaks up every drop of tropical goodness.

Serve hot, garnished with your favorite toppings like green onions, sesame seeds, or a sprinkle of fresh herbs.

I love serving this over steamed rice, cauliflower rice, or even in lettuce wraps for a lighter meal. Throw in some sautéed bell peppers for extra color and crunch if you’re feeling fancy!

Mounia’s Tips for Hawaiian Crockpot Chicken

  • Prefer Dark Meat? Swap the chicken breasts for boneless, skinless thighs. They’re extra juicy and delicious.
  • Thicker Sauce? If you like a stickier sauce, remove the chicken once cooked and simmer the sauce in a saucepan for a few minutes until it thickens.
  • Add Veggies: Bell peppers, snap peas, or onions go wonderfully with the flavors and add more color to your plate.
  • Storage: Leftovers keep well in the fridge for 3-4 days and taste even better the next day. Perfect for lunchboxes!
  • Freeze for Later: This dish freezes like a dream. Store cooled chicken and sauce in a freezer bag for up to 2 months.

A Little Story From My Kitchen

This Hawaiian Crockpot Chicken recipe saved me one chaotic Tuesday when my kids’ soccer practice ran late, the dishwasher broke, and my brain felt fried. I dumped everything in the slow cooker before work, and by the time we got home, the kitchen smelled like a tropical breeze—and dinner was DONE. Total mom win!

Hawaiian Crockpot Chicken in a black bowl, featuring glazed chicken pieces, pineapple chunks, red peppers, and fresh green herbs
Enjoy Hawaiian Crockpot Chicken bursting with pineapple, peppers, and tender chicken glazed in a sweet-savory sauce.

FAQs About Hawaiian Crockpot Chicken

Can I use frozen chicken for Hawaiian Crockpot Chicken?

Yes, but add at least 1-2 extra hours to the cooking time on low. Make sure your chicken reaches an internal temp of 165°F.

Can I make Hawaiian Crockpot Chicken spicy?

Absolutely! Add red pepper flakes to taste. Start with ¼ teaspoon if you want just a gentle kick.

What’s the best way to serve Hawaiian Crockpot Chicken?

My favorites are over rice, quinoa, or even stuffed into tacos. It’s super versatile!

Can I substitute pineapple juice?

If you’re in a pinch, orange juice can work, but pineapple juice really delivers that iconic Hawaiian flavor.

Let’s Bring Hawaiian Crockpot Chicken to Your Table!

If you’re dreaming of sandy beaches but stuck in the daily grind, Hawaiian Crockpot Chicken is your culinary escape. Sweet, savory, and utterly low-maintenance, this recipe will bring sunshine to your table even on the busiest nights. Give it a try—and let your slow cooker do the heavy lifting while you sit back and pretend you’re sipping a piña colada under a palm tree.

Until next time—happy slow cooking!

More Delicious Ideas to Explore

If you loved this Hawaiian Crockpot Chicken and want to keep the slow cooker magic going, here are some tasty dishes and helpful guides from the blog that pair perfectly with your love for easy, flavorful meals:

Dive in and discover even more slow cooker recipes that make busy days feel like a breeze!

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Hawaiian Crockpot Chicken in a black bowl, featuring glazed chicken pieces, pineapple chunks, red peppers, and fresh green herbs

Irresitible Hawaiian Crockpot Chicken


  • Author: Mounia
  • Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
  • Yield: 4 servings

Description

Hawaiian Crockpot Chicken is a sweet, savory, and tropical dinner featuring tender chicken simmered with pineapple, soy sauce, brown sugar, and garlic. This easy slow cooker meal is perfect for busy nights and delivers a taste of paradise in every bite!


Ingredients

  • 4 boneless, skinless chicken breasts (about 2 pounds)

  • 1 cup pineapple juice

  • 1 cup diced pineapple (fresh or canned)

  • ½ cup soy sauce

  • ¼ cup brown sugar

  • 2 cloves garlic, minced

  • 1 teaspoon ground ginger

  • ¼ teaspoon black pepper

  • Optional toppings: sliced green onions, red pepper flakes, bell peppers, fresh cilantro or parsley, sesame seeds


Instructions

  1. Prepare the chicken breasts by leaving them whole or cutting into large pieces for faster cooking. Place chicken in the bottom of the slow cooker.

  2. In a separate bowl, combine pineapple juice, diced pineapple, soy sauce, brown sugar, minced garlic, ground ginger, and black pepper. Stir until the sugar dissolves.

  3. Pour the pineapple mixture over the chicken in the crockpot, ensuring all pieces are coated.

  4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is fully cooked and tender.

  5. Shred the chicken using two forks and mix back into the sauce.

  6. Serve hot, garnished with desired toppings like green onions, sesame seeds, or fresh herbs.

Notes

Swap chicken breasts for boneless, skinless thighs for a juicier option.
For a thicker sauce, simmer the sauce separately on the stovetop for a few minutes after cooking.
Great served over rice, cauliflower rice, or even tucked into lettuce wraps.
Leftovers keep well for 3-4 days and can be frozen for up to 2 months.

  • Prep Time: 10 minutes
  • Cook Time: 6 hours (low) or 3 hours (high)
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American , Hawaiian

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 360 kcal
  • Sugar: 21 g
  • Sodium: 1030 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 48 g
  • Cholesterol: 115 mg