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A close-up of Crockpot Hawaiian Chicken with pineapple, green onions, and chili flakes, served with white rice on a white plate.
Daniel

Sweet & Savory Crockpot Hawaiian Chicken

This incredibly easy Crockpot Hawaiian Chicken brings a burst of sweet and savory flavors to your dinner table with minimal effort. Tender chicken simmers in a vibrant pineapple-soy sauce, creating a delicious and hassle-free meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Hawaiian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 lbs boneless, skinless chicken breasts cut into 1-inch cubes or left whole
For the Hawaiian Sauce:
  • 1 can crushed pineapple 20 oz, undrained
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 1/4 cup rice vinegar
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tsp sriracha optional, for a touch of heat
For Thickening (Optional):
  • 2 tbsp cornstarch
  • 2 tbsp cold water
For Garnish:
  • 2 tbsp fresh green onions chopped
  • 1 tsp sesame seeds

Equipment

  • 6-quart Slow Cooker
  • Mixing Bowl
  • Whisk

Method
 

Prepare Chicken
  1. Place the chicken breasts (whole or cubed) into the bottom of your 6-quart slow cooker.
Make the Sauce
  1. In a medium mixing bowl, whisk together the undrained crushed pineapple, low-sodium soy sauce, packed light brown sugar, rice vinegar, grated fresh ginger, minced garlic, and sriracha (if using).
Combine and Cook
  1. Pour the prepared Hawaiian sauce evenly over the chicken in the slow cooker. Stir gently to ensure the chicken is coated.
  2. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is thoroughly cooked and very tender.
Shred & Thicken (Optional)
  1. If you used whole chicken breasts, remove them from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  2. For a thicker sauce: In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Stir the slurry into the liquid in the slow cooker. Cover and cook on HIGH for an additional 15-20 minutes, or until the sauce has noticeably thickened.
Serve and Garnish
  1. Stir everything together in the slow cooker. Serve the Crockpot Hawaiian Chicken hot over steamed white rice, brown rice, or cauliflower rice. Garnish with chopped fresh green onions and sesame seeds before serving.

Notes

This versatile dish also tastes great in lettuce wraps for a low-carb alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Feel free to adjust the sriracha level to your preference for more or less heat.