Crockpot Hawaiian Chicken: Easy, Delicious Dinner in 4 Hours

Crockpot Hawaiian Chicken is your weeknight dinner game-changer. With just 10 minutes of prep and the magic of a slow cooker, this sweet-and-savory dish is all about making life easier while delivering juicy, shredded chicken packed with tropical flavors. Trust me, you’ll want to bookmark this one—it’s ridiculously simple and so satisfying!

Here’s the deal: traditional Hawaiian chicken recipes often require marinating, stirring, or even oven-baking. But this effortless slow cooker version skips the fuss. Toss everything in, let it do its thing while you get on with your day, and voila—perfectly tender chicken that’s versatile enough for wraps, tacos, or bowls. Your stress-free dinner routine starts right here.

Why This Crockpot Hawaiian Chicken Is a Game-Changer

• Hands-off cooking: Set it and forget it—your slow cooker does the work while you relax or tackle other tasks.
• Minimal prep: Just 10 minutes to chop, mix, and go. No fancy techniques required.
• Versatile serving options: Serve it in lettuce wraps, tacos, on rice, or even in a salad bowl for a healthy twist.
• Healthy and gluten-free: Made with naturally low-sodium coconut aminos and easily adjustable to fit Whole30 or paleo diets.
• Batch-cook friendly: Double the ingredients for meal prep—this freezes and reheats like a dream!

Equipment You’ll Need for This Crockpot Hawaiian Chicken

To make the best Crockpot Hawaiian Chicken, you’ll need just a few simple tools:

• Slow cooker: A 6-quart size works perfectly for this recipe. Look for one with a ‘Keep Warm’ function for convenience.
• Mixing bowl: For whisking together your sauce ingredients.
• Cutting board and knife: To chop the onion and mince the garlic. If you’re short on time, pre-minced garlic and frozen diced onions work too!
• Forks: For shredding the chicken once it’s perfectly cooked and tender.

Tip: If you’re switching to the Instant Pot, you’ll also want a sauté spatula to cook up the garlic and onions before pressure cooking.

Simple Ingredients for Crockpot Hawaiian Chicken

Don’t sweat the shopping list—this recipe uses simple ingredients you likely already have, plus a couple of tropical twists for extra flavor:

• Chicken breasts and thighs: I love the combo of white and dark meat for perfect texture and juiciness, but feel free to stick to one or the other.
• Crushed pineapple: Use a canned version for consistency and convenience. Slightly drain it for the best flavor balance—some juice should stay to sweeten the sauce.
• Coconut aminos: This is my go-to swap for soy sauce. It’s gluten-free and brings a slightly sweet umami punch. Don’t have it? Tamari or a low-sodium soy sauce mixed with water works too.
• Seasonings: Ground ginger, red pepper flakes, and lime juice give just the right pop of flavor while keeping things simple.

Pro Tip: Keep a bag of Swiss chard leaves or shredded purple cabbage handy—they pair perfectly with the dish for serving!

Crockpot Hawaiian Chicken Recipe Details

• Servings: 6 servings
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes

Crockpot Hawaiian Chicken 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 (2-2 1/2 tablespoons)
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

*Substitute 3 tablespoons soy sauce + 2 tablespoons water if coconut aminos isn’t on hand.

How to Make Crockpot Hawaiian Chicken

1. Place the chicken breasts and thighs, onion, and garlic in your slow cooker.
2. In a small bowl, mix together the crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, sea salt, and black pepper.
3. Pour the sauce evenly over the chicken and veggies.
4. Cook on low for 4-6 hours or high for 3 hours, until the chicken is fully cooked and tender.
5. Transfer the chicken to a plate or cutting board, shred it with two forks, and return it to the slow cooker to soak up all those delicious juices.
6. Set the slow cooker to its ‘Keep Warm’ function until you’re ready to serve. Meanwhile, prep any garnishes or side dishes.

Jake’s Tips for the Best Crockpot Hawaiian Chicken

• Double the recipe: This freezes beautifully for quick dinners down the line.
• Don’t skip the lime: That little hit of acidity pulls all the flavors together!
• Prep ahead: Dice the onion and garlic the night before to save even more time in the morning.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.
• Make it less spicy: Skip the red pepper flakes if you’re serving kids or spice-sensitive friends.

Easy Crockpot Hawaiian Chicken Variations

• Shredded Hawaiian chicken tacos: Pile the chicken into warm tortillas, top with shredded cabbage and a squeeze of lime.
• Healthy Hawaiian chicken slow cooker bowls: Serve over brown rice or quinoa, with steamed vegetables on the side.
• Tropical twist: Add a splash of coconut milk for a richer, creamy sauce.
• Quick Hawaiian chicken recipe: Make it in the Instant Pot following the pressure cooker instructions above for a faster dinner!

Crockpot Hawaiian Chicken FAQs

Can I use frozen chicken for this recipe?

Yes, you can! Just extend the cooking time by about an hour if using a slow cooker. For the Instant Pot, add 2-3 extra minutes of cooking time.

What can I serve with Crockpot Hawaiian Chicken?

It pairs perfectly with steamed rice, cauliflower rice, or quinoa, and it’s also amazing in lettuce wraps or on a salad.

Can I make this dish without a slow cooker?

Absolutely! You can use an Instant Pot (try our directions above for an easy Instant Pot Hawaiian chicken recipe) or cook it in a covered Dutch oven at 325°F for about 1.5 hours.

Is this dish freezer friendly?

You bet—it freezes beautifully! Just portion it into freezer-safe containers, label, and store for up to 3 months. Defrost overnight in the fridge and reheat gently when ready.

What if I don’t have coconut aminos?

No worries—simply substitute soy sauce or tamari mixed with a bit of water for a similar flavor. For Whole30 or gluten-free options, stick with coconut aminos.

So, there you have it—this Crockpot Hawaiian Chicken ticks all the boxes for ease, flavor, and versatility. What’s your favorite way to serve it? Let me know in the comments below!