Slow Cooker Hawaiian Chicken

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Sweet, tangy, and irresistibly tender—this Slow Cooker Hawaiian Chicken is the kind of meal that practically makes itself while you go about your day. Imagine chunks of juicy chicken bathed in a glossy pineapple-infused sauce, slow-cooked to perfection, and served alongside golden potatoes or fluffy rice. It’s a tropical twist on comfort food that’s both fuss-free and full of bold flavor.

Perfect for busy weeknights or weekend gatherings, this dish requires minimal prep and rewards you with maximum taste. The slow cooker does all the heavy lifting, breaking down the chicken until it falls apart effortlessly. With hints of ginger, garlic, soy, and pineapple, the flavors sing together in harmony—making this recipe a favorite for families and dinner guests alike.

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What Kind of Chicken Works Best for Slow Cooker Hawaiian Chicken?

Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and tender during the long cooking process. However, you can also use boneless chicken breasts if you prefer a leaner cut. Just be mindful not to overcook, as they can dry out slightly more than thighs. Whichever you choose, the sweet and tangy sauce will soak into the meat, making every bite flavorful.

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Ingredients for the Slow Cooker Hawaiian Chicken

Chicken Thighs – This cut stays juicy and tender, perfect for slow cooking.

Pineapple Chunks – They bring natural sweetness and tropical brightness to the dish.

Soy Sauce – Adds umami depth and balances the sweetness.

Brown Sugar – Helps caramelize the sauce and enhances the pineapple flavor.

Garlic – A must-have for savory backbone and aromatic richness.

Ginger – Fresh or ground, it adds warmth and zesty flavor.

Tomato Paste – Thickens the sauce and deepens the flavor profile.

Cornstarch – Used at the end to slightly thicken the sauce.

Green Onions or Fresh Herbs (for garnish) – For a pop of freshness and color.

Optional: Bell Peppers or Potatoes – For added texture and heartiness.

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How To Make the Slow Cooker Hawaiian Chicken

Step 1: Sear the Chicken (Optional But Flavorful)

Start by seasoning the chicken thighs with a bit of salt and pepper. For extra flavor, sear them in a hot skillet with a touch of oil until golden brown on both sides. This step is optional but helps build a richer base for your sauce.

Step 2: Mix the Sauce

In a medium bowl, whisk together soy sauce, pineapple juice (reserved from the can of pineapple chunks), brown sugar, tomato paste, minced garlic, and ginger. Make sure the sugar is dissolved and the ingredients are well combined.

Step 3: Assemble in the Slow Cooker

Place the chicken thighs into the slow cooker. Add pineapple chunks and optional chopped bell peppers or diced potatoes around the meat. Pour the sauce mixture over everything, ensuring the chicken is mostly submerged.

Step 4: Cook Low and Slow

Cover and cook on low for 5-6 hours, or high for 3-4 hours, until the chicken is fork-tender and fully cooked through. The flavors will meld and deepen as it simmers.

Step 5: Thicken the Sauce

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 20-30 minutes of cooking. Allow it to simmer until slightly thickened.

Step 6: Garnish and Serve

Once cooked, shred the chicken slightly or leave it in larger pieces. Top with freshly chopped green onions or herbs for brightness. Serve with rice, potatoes, or a side of steamed vegetables.

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Serving and Storing Slow Cooker Hawaiian Chicken

This dish is incredibly versatile when it comes to serving. It pairs beautifully with steamed jasmine rice, coconut rice, roasted potatoes, or even inside warm dinner rolls for a tropical sandwich twist. Add a side of stir-fried veggies or a crisp cucumber salad to round out the meal.

To store leftovers, transfer the cooled chicken and sauce to an airtight container and refrigerate for up to 4 days. The flavors often deepen and become even more delicious the next day. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating in a saucepan or microwave.

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Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works great! Just be sure to include some juice or add a bit of water to maintain the sauce consistency.

Is it okay to skip browning the chicken?

Absolutely. Browning adds flavor but the dish will still be delicious if you skip it and go straight to the slow cooker.

Can I make this dish spicier?

Definitely! Add crushed red pepper flakes, a diced jalapeño, or a splash of hot sauce to the sauce mixture.

What’s the best way to reheat leftovers?

Reheat on the stovetop over medium heat or in the microwave in 1-minute increments, stirring occasionally, until hot.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts are a leaner alternative. Just watch the cooking time as they may dry out quicker.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to make this recipe gluten-free. Always double-check labels to be sure.

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Want More Dinner Ideas with a Tropical Twist?

If you love this Slow Cooker Hawaiian Chicken, here are more vibrant, flavorful dinner recipes to explore:

• Hawaiian Chicken Sheet Pan Recipe for an oven-baked version with caramelized edges.
• Sweet Garlic Chicken in the Crockpot with mellow, savory richness.
• One Pot Sassy Honey Garlic Chicken Rice Pasta for bold, sticky-sweet flavor in one pan.
• Texas Roadhouse Butter Chicken Skillet if you’re craving creamy comfort.
• Garlic Chicken Lo Mein for an Asian-inspired noodle fix.

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📌 Save this recipe to your Pinterest dinner board so you can revisit it any time.

And let me know in the comments how yours turned out. Did you add bell peppers or make it spicy? Did you serve it over rice or tuck it in a bun?

I love hearing how others personalize these meals. Your questions and feedback make the cooking community stronger—let’s keep the flavor conversation going!

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