Slow Cooker Hawaiian Chicken

Slow Cooker Hawaiian Chicken is a sweet, tangy, and savory dish that’s as easy to make as it is delicious. With tender chunks of chicken simmered in a pineapple-based sauce infused with soy, garlic, and brown sugar, this tropical-inspired meal brings big flavor with minimal effort. It’s perfect for busy days when I want something hearty and flavorful without hovering over the stove.

Why You’ll Love This Recipe

I love how this recipe practically cooks itself—just throw everything in the slow cooker and let it go. The pineapple and brown sugar create a naturally sweet glaze, while soy sauce and garlic add the perfect savory depth. It’s family-friendly, freezer-friendly, and pairs beautifully with rice or noodles. Whether I’m meal prepping or hosting a casual dinner, this dish is always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Crushed pineapple (with juice) or pineapple chunks

• Soy sauce

• Brown sugar

• Garlic (minced)

• Ketchup

• Cornstarch (optional, for thickening)

• Green onions or sesame seeds (for garnish, optional)

Directions

1. I add the chicken to the bottom of the slow cooker.

2. In a bowl, I whisk together crushed pineapple (with juice), soy sauce, brown sugar, ketchup, and garlic.

3. I pour the sauce over the chicken, making sure it’s well coated.

4. I cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.

5. If I want the sauce thicker, I remove the chicken, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water), and cook on high for 15–20 minutes until the sauce thickens.

6. I shred or slice the chicken and return it to the sauce before serving.

7. I garnish with green onions or sesame seeds for a fresh finish.

Servings and timing

This recipe serves about 6 people. Prep time takes just 10 minutes, and cook time is 5–6 hours on low or 3–4 hours on high.

Variations

Sometimes I add red bell peppers or snap peas for extra color and crunch. When I want a spicier version, I stir in a little sriracha or crushed red pepper flakes. For a more tropical twist, I add a splash of coconut milk or serve it over coconut rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or on the stove over low heat. I also freeze portions for up to 2 months—just thaw overnight in the fridge and reheat gently before serving.

FAQs

Can I use frozen chicken?

Yes, but I prefer to thaw it first to ensure even cooking. Using frozen chicken may add extra moisture to the sauce.

What’s the best cut of chicken for this recipe?

I like using chicken thighs for extra flavor and tenderness, but chicken breasts work well too if I want a leaner option.

Can I make this without a slow cooker?

Absolutely. I simmer everything in a covered pot on the stove over low heat for about 45 minutes, or until the chicken is cooked through and tender.

Do I need to sear the chicken first?

No searing is necessary—this is a true dump-and-go recipe. The chicken gets plenty of flavor from the slow cook.

How can I make the sauce thicker?

A cornstarch slurry stirred in at the end works great. I let it simmer uncovered in the slow cooker for 15–20 minutes to thicken up.

Conclusion

Slow Cooker Hawaiian Chicken is one of those easy, satisfying meals I love making again and again. It’s flavorful, tender, and perfect for weeknights, potlucks, or feeding a crowd. The combination of pineapple, soy, and garlic gives it that sweet-and-savory balance I crave, and the slow cooker makes the whole process effortless. When I want comfort food with a tropical twist, this recipe always delivers.