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Slow Cooker Hawaiian Chicken: Juicy, tender chicken with pineapple and peppers.

Slow Cooker Hawaiian Chicken

Avatar photoAmelia Chen-Morrison
This easy Slow Cooker Hawaiian Chicken recipe is a flavor explosion with minimal effort. Simply dump the ingredients into your slow cooker, set it, and forget it! The result is tender, juicy chicken in a sweet, tangy Hawaiian sauce, perfect for rice, sliders, or lettuce wraps.
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine Hawaiian
Servings 6
Calories 450 kcal

Equipment

  • Slow cooker
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Two forks

Ingredients
  

  • 2-3 lbs boneless, skinless chicken breasts or thighs
  • 1 cup barbecue sauce
  • ½ cup brown sugar, packed
  • ¼ cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • Cooked rice, for serving
  • Chopped green onions, for garnish optional
  • Sesame seeds, for garnish optional
  • Extra pineapple chunks, for garnish optional

Instructions
 

  • Place the chicken breasts or thighs in your slow cooker.
  • In a medium bowl, whisk together the crushed pineapple (with its juice!), barbecue sauce, brown sugar, soy sauce, and apple cider vinegar.
  • Pour the sauce mixture evenly over the chicken in the slow cooker. Make sure all the chicken is coated.
  • Sprinkle the chopped red and green bell peppers over the chicken.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it's easily shredded with a fork.
  • Once the chicken is cooked through, use two forks to shred it right in the slow cooker.
  • If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl. Pour this mixture into the slow cooker and stir well. Cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
  • Serve the Hawaiian chicken over rice, quinoa, noodles, or in sliders. Garnish with chopped green onions, sesame seeds, and extra pineapple chunks.

Notes

For best results, use chicken thighs as they stay moister in the slow cooker. Adjust the amount of brown sugar to your liking. If the sauce is too sweet, add a squeeze of lime juice. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. To reheat, microwave, heat in a skillet with a splash of water, or reheat in the slow cooker on low.