Name: Slow Cooker Hawaiian Chicken Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Hawaiian
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; Swiss chard leaves; Avocado slices; Shredded carrots; Shredded purple cabbage; Green onions; Sliced almonds; Fresh cilantro

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.

The image shows six fresh spring rolls neatly arranged on a white plate. Each roll is wrapped with large green leafy lettuce and filled with colorful layers inside, including orange shredded carrots, purple cabbage, pale shredded chicken or tuna, and slices of green avocado. The rolls are tightly packed and cut in half to show the vibrant filling. Next to the rolls is a wooden bowl filled with dark soy sauce topped with red chili flakes and slices of green chili. A wedge of lime is also on the side. The plate is placed on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Hawaiian Chicken Recipe
Top Tip
How to Serve Slow Cooker Hawaiian Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Hawaiian Chicken Recipe

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.

Flat lay of boneless skinless chicken breasts and thighs, half a small yellow onion diced, three whole garlic cloves, a small white ceramic bowl with crushed pineapple chunks, a small white bowl with dark coconut aminos sauce, a small white bowl with freshly squeezed lime juice, a small white bowl holding ground ginger powder, a small white bowl with red pepper flakes, a small white bowl with fine sea salt, a small white bowl with black pepper, fresh green Swiss chard leaves, ripe avocado slices, bright shredded carrots, vibrant shredded purple cabbage, green onion stalks, a small pile of sliced almonds, and fresh cilantro sprigs all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Three stacked wraps are shown, each made of bright green leafy outer layers holding inside layers of shredded purple cabbage, thin orange carrot strips, chunks of green avocado, and light brown shredded filling, arranged neatly to show the colorful cross-section. They sit on a white plate with a lime wedge on the side, all placed on a white marbled surface with some green herbs nearby. The background is a soft grey blurred out, giving focus to the fresh and healthy appearance of the wraps. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use just chicken breasts or thighs?

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.

What can I substitute for coconut aminos?

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.

How do I make this recipe gluten-free?

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!

Can I make this in an Instant Pot instead?

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!