There’s something magical about the way tropical flavors come together in a warm, comforting dish. This Slow Cooker Hawaiian Chicken Recipe is one of my favorites—it’s a perfect blend of sweet, tangy, and a little bit spicy, all slow-cooked to tender, juicy perfection. You’ll love how simple it is to throw together and how versatile it is for meals throughout the week.
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Why You'll Love This Recipe
I’ve made this slow cooker Hawaiian chicken countless times, and every time it reminds me why it’s such a keeper. Not only is it bursting with tropical flavor, but it’s also incredibly easy to prep—just toss everything into the crockpot and walk away. The result? Shredded chicken that’s juicy and infused with a sweet-savory sauce that tastes like a mini vacation on a plate.
- Effortless Prep: Just a handful of ingredients and your slow cooker do all the work while you relax or get on with your day.
- Perfectly Balanced Flavors: The pineapple’s sweetness, lime’s acidity, and a hint of spice make this dish truly stand out.
- Super Versatile: Serve it as lettuce wraps, over rice, or even in tacos—there’s no wrong way to enjoy it.
- Great for Meal Prep: It stores beautifully and tastes just as good reheated, making weeknight dinners a breeze.
Ingredients & Why They Work
Each ingredient here plays a role in building that signature Hawaiian flavor while keeping the dish healthy and fresh. Using both chicken breasts and thighs gives a nice balance of lean protein with rich flavor and moisture. Plus, coconut aminos add a subtle umami kick without overpowering the pineapple’s sweetness.
- Boneless skinless chicken breast: Lean protein that shreds well and soaks up the sauce beautifully.
- Boneless skinless chicken thighs: Adds richness and extra tenderness to the dish.
- Yellow onion: Adds savory depth and a little sweetness when it cooks down slowly.
- Garlic cloves: For that essential aromatic punch.
- Can of crushed pineapple (slightly drained): Brings natural sweetness and tropical flavor to the sauce.
- Coconut aminos: A fantastic soy sauce alternative that’s salty yet slightly sweet, perfect for this recipe.
- Juice of lime: Brightens the dish and balances the sweetness.
- Ground ginger: Offers a gentle zing that lifts the flavors.
- Red pepper flakes: Adds just enough heat to keep things interesting.
- Fine sea salt and black pepper: Essential seasonings to enhance all the flavors.
Make It Your Way
I love how flexible this Slow Cooker Hawaiian Chicken Recipe is. I usually stick with Swiss chard wraps for a fresh, crunchy bite, but some days I swap in tortillas for quick tacos or even serve it over steamed rice with some extra veggies thrown on the side. Feel free to get creative and tailor it to your tastes or dietary needs!
- Variation: Sometimes I swap the chicken thighs for all breasts if I want a leaner meal, and it still turns out juicy and flavorful.
- Spice it up: If you like it hotter, add extra red pepper flakes or a dash of sriracha right before serving.
- Greens swap: Swiss chard leaves are my go-to for wraps, but collard greens or even iceberg lettuce work beautifully depending on your crunch preference.
- Make it a bowl: Layer shredded chicken over quinoa or brown rice with diced avocado, shredded carrots, and a sprinkle of sliced almonds for a colorful meal.
Step-by-Step: How I Make Slow Cooker Hawaiian Chicken Recipe
Step 1: Prep and Layer Your Ingredients
Start by placing your chicken breasts and thighs right into the slow cooker. Toss in the diced yellow onion and minced garlic evenly over the chicken. Don’t worry about seasoning the chicken beforehand—the sauce we’re about to mix will do all the flavor work!
Step 2: Mix the Hawaiian Sauce
In a small bowl, combine the slightly drained crushed pineapple (don’t drain too much—you want a bit of juice), coconut aminos, freshly squeezed lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir it all together until smooth and pour that golden, fragrant sauce over the chicken and onions in the slow cooker.
Step 3: Slow Cook and Shred
Cover the slow cooker and set it on low for 4 to 6 hours or on high for around 3 hours. Check that the chicken is cooked through and tender. Once it’s ready, carefully remove the chicken and shred it with two forks—this part is so satisfying! Return the shredded chicken to the slow cooker and stir it into the remaining juices.
Step 4: Keep Warm and Serve
Set your slow cooker to the Keep Warm setting until you’re ready to eat. This allows all those wonderful flavors to meld even more. Then assemble your wraps, bowls, or tacos with your favorite garnishes and dive in!
Top Tip
After making the Slow Cooker Hawaiian Chicken Recipe a dozen times, I’ve learned a few tricks that make a big difference in flavor and texture. These tips will help you avoid common pitfalls and get the best results every time!
- Don't Over-Drain the Pineapple: Leaving some juice with the pineapple is key to a moist, flavorful sauce—if it’s too dry, the chicken can turn out less juicy.
- Mix the Sauce Well: Make sure the coconut aminos, lime, and spices are fully combined so the flavor is consistent throughout.
- Shred While Warm: It’s much easier to shred the chicken right out of the slow cooker when it’s hot rather than after it cools down.
- Keep It Warm Until Serving: Using the Keep Warm function prevents the chicken from drying out and helps the flavors deepen even more.
How to Serve Slow Cooker Hawaiian Chicken Recipe
Garnishes
I love topping my Hawaiian chicken with sliced avocado, shredded carrots, purple cabbage, green onions, and a sprinkle of sliced almonds and fresh cilantro. These garnishes add texture, color, and refreshing crunch that really elevate the dish.
Side Dishes
This chicken pairs beautifully with simple steamed jasmine rice, quinoa for a healthier option, or even a crisp green salad to balance out the sweet and tangy flavors. For an easy weeknight dinner, I like to serve it alongside roasted sweet potatoes or steamed veggies.
Creative Ways to Present
For a fun party idea, I’ve served the shredded Hawaiian chicken in mini butter lettuce cups garnished with colorful veggies and crunchy almonds. Another favorite is creating build-your-own taco bowls with all the toppings spread out so everyone can customize their meal. It’s fun, easy, and impresses guests every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in airtight containers in the fridge for up to 4 days. The chicken soaks up even more flavor overnight and reheats beautifully for quick lunches or dinners. I always separate any fresh garnishes and add them fresh when serving again.
Freezing
This recipe freezes really well. Just portion the shredded chicken and sauce into freezer-safe containers or bags, and freeze for up to 3 months. When you’re ready to eat it, thaw overnight in the fridge and warm gently on the stovetop or slow cooker.
Reheating
To reheat leftovers without drying out the chicken, I prefer warming it on low heat in a skillet, adding a splash of water or extra pineapple juice to keep it moist. The microwave works too—just cover loosely to trap steam and heat in short bursts.
Frequently Asked Questions:
Absolutely! Using all breasts will make for a leaner dish, while using all thighs will give you richer flavor and more moisture. Both work well in this recipe.
If you don’t have coconut aminos, you can substitute with low-sodium soy sauce or tamari. Just keep in mind that soy sauce is saltier, so you might want to reduce added salt in the recipe.
Good news—this recipe is naturally gluten-free as long as you use gluten-free coconut aminos (most brands are). Just double-check your labels to be safe!
Yes! Use the sauté function to cook the onions and garlic first, then add all ingredients and cook on high pressure for about 15 minutes. Don't forget to quick release the pressure and shred the chicken when done.
Final Thoughts
This Slow Cooker Hawaiian Chicken Recipe feels like a warm hug on a plate—it’s simple enough to make on a busy day but special enough to feel like a treat. I hope you enjoy making it as much as I do, and find it becoming a go-to in your recipe rotation. Don’t forget to personalize it with your favorite sides and garnishes, and most importantly, savor every bite!
Print
Slow Cooker Hawaiian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
A delicious slow cooker recipe for shredded Hawaiian chicken featuring a sweet and savory blend of pineapple, coconut aminos, and lime, perfect for lettuce wraps, tacos, or bowls.
Ingredients
Main Ingredients
- 1 lb. boneless skinless chicken breast
- ½ lb. boneless skinless chicken thighs
- ½ small yellow onion, diced
- 3 garlic cloves, minced
- 1 8-ounce can crushed pineapple, slightly drained
- ⅓ cup coconut aminos
- Juice of 1 lime (2 to 2 ½ tablespoons)
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
For Serving
- Swiss chard leaves
- Avocado slices
- Shredded carrots
- Shredded purple cabbage
- Green onions
- Sliced almonds
- Fresh cilantro
Instructions
- Prepare Ingredients: Place the chicken breasts and thighs, diced onions, and minced garlic into the slow cooker.
- Make Sauce: In a small bowl, combine the slightly drained crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, sea salt, and black pepper; stir until well mixed.
- Cook Chicken: Pour the sauce mixture over the chicken and vegetables in the slow cooker. Cook on low for 6 hours or on high for 3 hours until the chicken is cooked through and tender.
- Shred Chicken: Remove the cooked chicken from the slow cooker, place on a plate or cutting board, and shred with two forks.
- Combine and Keep Warm: Return the shredded chicken to the slow cooker and stir it into the remaining juices. Set the slow cooker to the Keep Warm function until ready to serve.
- Serve: Assemble Swiss chard wraps with the shredded chicken and desired garnishes such as avocado slices, shredded carrots, purple cabbage, green onions, sliced almonds, and fresh cilantro. Alternatively, serve the chicken as tacos, over a salad, or bowl style.
Notes
- Use either a slow cooker or an Instant Pot for easy preparation and tender chicken.
- Adjust red pepper flakes to your preferred spice level.
- The shredded chicken is versatile and can be served hot or cold for leftovers.
- Substitute Swiss chard with large lettuce leaves if desired for wraps.
- For a gluten-free option, ensure coconut aminos used are certified gluten-free.
Nutrition
- Serving Size: ⅙ of the shredded chicken
- Calories: 170 kcal
- Sugar: 7 g
- Sodium: 574 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 75 mg
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