Sweet Hawaiian Crockpot Chicken
This Hawaiian crockpot chicken meal is sweet and tangy, great for the warmer months, and is full of tropical flavors. It’s great for meal prepping too!
I love making sheet pan Hawaiian chicken, and while it’s super simple, it’s not slow cooker simple. So I transformed that recipe into a crockpot version where the chicken is shredded, and there’s a ton of it!
Plus, is it just me or does shredded chicken just taste different? Pretty sure it has to do with the ratio of sauce to chicken compared to dishes that serve the full chicken breast or cubed.
On another note, do you ever feel lazy in the kitchen? I know I do! That’s why I love using my crockpot during busy weeks. Whether I’m making fajitas, fiesta chicken, or something else, it’s always so much easier to set it and forget it versus having to watch it on the stove.
If you’re looking for some delicious, easy-to-make recipes, then you won’t want to miss out on these 40+ crockpot recipes for lazy people. Or, if you’re in the mood for something with ground turkey, then you’ll be sure to love this big list of slow cooker ground turkey recipes. All of these recipes are so super simple and tasty!
Ingredients Needed
- Chicken – we recommended using boneless skinless chicken breasts. Chicken thighs could be substituted if that’s what you have on hand, but since it’s dark meat, it does taste a little different.
- Barbeque sauce – use your favorite.
- Pineapple – we are using canned crushed pineapple. Don’t forget to check the label and make sure it’s canned with 100% juice instead of added sugar.
- Soy sauce – we prefer low sodium.
- Worcestershire sauce – this just helps to deepen the flavors.
How to Make Crockpot Hawaiian Chicken
Place the chicken in the bottom of the slow cooker. Top with the BBQ sauce, drained crushed pineapple, soy sauce, and Worcestershire sauce.
Stir gently and cover.
Cook on low for 6 hours.
Shred the chicken and place it back in the crockpot, then serve!
Tips for Making
- Use a hand mixer to shred chicken the easy way.
- To thicken the sauce before serving, combine a tablespoon of cold water with a tablespoon of cornstarch to make a slurry. Stir it in and allow it to cook a little longer.
Substitutions and Variations
- Swap the soy sauce for coconut aminos if desired.
- Add veggies such as onions, bell peppers, or mushrooms.
- Substitute teriyaki sauce for the barbeque sauce.
- To make this meal spicier, sprinkle red pepper flakes on top before serving or dice jalapenos and toss them in the crockpot on top of the sweet sauce.
- If you don’t want to shred the chicken, leave it whole and use pineapple chunks instead of crushed pineapple.
How to Store
Keep leftover Hawaiian chicken in an airtight container for up to 5 days in the refrigerator.
To freeze, place the cooled chicken in a container or freezer bag. Store in smaller portions to make meal prepping easier!
Ways to Serve
- On a bun
- With a side of veggies
- In a bowl with onions, and peppers
- Over rice
- In a flour or corn tortilla
- As a low carb option, serve with cauliflower or broccoli rice
More Easy and Healthy Crockpot Recipes
- Crockpot Cream of Mushroom Chicken
- Slow Cooker Honey Mustard Chicken
- Crockpot Salmon
- Crockpot Tuna Casserole
- Creamy Chicken Enchilada Soup
- Vegetarian Quinoa Chili with Black Beans and Kidney Beans
Hawaiian Crockpot Chicken
Ingredients
- 2 lb. chicken breasts boneless & skinless
- 1.5 cups bbq sauce
- 15 oz. canned crushed pineapple drained
- 2 tsp. soy sauce
- 2 tsp. Worcestershire sauce
Instructions
- Add the chicken breast to the slow cooker. Add remaining ingredients to your crockpot in order as listed above. Gently stir the sauce and pineapple together.
- Cover and cook on low for 6 hours.
- Remove the chicken from the crockpot and shred using two forks or a hand mixer. Add shredded chicken back to your crock pot and stir so all the juices are soaking the chicken.
- Serve immediately over rice or on a bun with your favorite veggies and enjoy!
This Hawaiian Crockpot Chicken is stunning, I think it improves my appetite, thanks to your recipe, I learned how to make it.