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Bowl of Crockpot Hawaiian Chicken topped with fresh cilantro and lime zest, served with a fork on a wooden table

Crockpot Hawaiian Chicken

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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  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.

Notes

Make it less spicy: Skip the red pepper flakes if you’re serving kids or spice-sensitive friends.