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 1/2 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 irresistibly vibrant about the flavors in this Slow Cooker Hawaiian Chicken Recipe. The sweet tang of pineapple combined with warm spices and tender chicken makes every bite a little celebration. It’s a dish you’ll want to make again and again!

A white round plate on a white marbled surface holds six fresh green lettuce wraps arranged in a circle. Each wrap shows layers inside, starting with deep green lettuce on the outside, then bright orange shredded carrots, purple cabbage, light brown tuna or chicken salad, and topped with slices of light green avocado. To the right of the wraps is a small wooden bowl filled with dark soy sauce with chili flakes and sliced green chilies floating on top. A lime wedge sits next to the bowl. A striped gray and white cloth is partially visible under the plate, and some cilantro leaves appear in the top right corner. 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

Honestly, this Slow Cooker Hawaiian Chicken Recipe quickly became one of my go-to meals for busy weeknights. It’s so easy to throw everything into the slow cooker and come back to a juicy, flavorful dinner waiting for you. Plus, the tropical, slightly tangy sauce makes it feel like a mini vacation on your plate!

Set it and forget it: Slow cooking means hands-off prep, perfect when your schedule’s packed but you want something delicious.
Flavor-packed but simple: A handful of fresh ingredients and pantry staples combine for a bold, balanced sauce you’ll crave.
Versatile serving options: Enjoy it as wraps, over rice or salads, or even as tasty taco fillings.
Great for leftovers: It tastes just as good the next day, making meal prep a breeze.

Ingredients & Why They Work

The magic of this recipe lies in how the sweet and savory flavors blend effortlessly. Plus, the juicy chicken thighs keep it tender while the breasts add a lean protein boost. When you shop, look for fresh garlic and a quality canned crushed pineapple—both make a noticeable difference.

Flat lay of fresh boneless skinless chicken breasts and thighs, a small diced yellow onion, three whole garlic cloves, a small white bowl of crushed pineapple chunks, a small white bowl of dark coconut aminos, a small white bowl of freshly squeezed lime juice, a small white bowl with ground ginger powder, a small white bowl with red pepper flakes, a small white bowl of fine sea salt, a small white bowl of black peppercorns, fresh green Swiss chard leaves, ripe avocado slices, shredded bright orange carrots, shredded deep purple cabbage, fresh green onion stalks, whole sliced almonds, and fresh cilantro sprigs, all arranged in perfect symmetry on simple white ceramic bowls and plates placed 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

Chicken breasts and thighs: The mix of both keeps the dish moist and flavorful without being too fatty.
Yellow onion: Adds a subtle sweetness and depth after slow-cooking in the sauce.
Garlic cloves: Freshly minced garlic gives a punch of aroma and richness that canned just can’t match.
Crushed pineapple: The star ingredient for that tropical sweetness and a little tang.
Coconut aminos: A lower-sodium alternative to soy sauce that complements the pineapple perfectly.
Lime juice: Brightens the dish with a fresh citrus zing that balances the sweetness.
Ground ginger: Adds a warm, spicy background note that pairs beautifully with the other flavors.
Red pepper flakes: Just a pinch gives a subtle kick without overwhelming the sweetness.
Sea salt and black pepper: Essential for seasoning and bringing all the flavors together seamlessly.

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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

One of the best parts about this Slow Cooker Hawaiian Chicken Recipe is how adaptable it is. I love swapping up the garnishes or even adding a little extra heat if I’m feeling adventurous. Don’t hesitate to make it yours with your favorite twists!

Variation: Sometimes I add diced bell peppers before cooking to boost the veggie content and add a pop of color—totally delicious and colorful.
Dietary mods: For a paleo version, just stick with the coconut aminos and fresh ingredients — it’s naturally grain and dairy-free.
Spice level: Feel free to increase red pepper flakes or add a dash of sriracha for that fiery touch I sometimes crave after a long day.

Step-by-Step: How I Make Slow Cooker Hawaiian Chicken Recipe

A stack of three wraps is placed on a white plate with a white marbled surface below. Each wrap has an outer layer of dark green leafy lettuce. Inside, layers of thin purple cabbage, small orange carrot sticks, creamy light green avocado pieces, and a mix of light brown shredded filling can be seen. The wraps are cut in half and stacked vertically. On the plate next to the stack, there is a lime wedge and some green herbs, adding fresh color to the scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer the Chicken and Aromatics

I start by placing the chicken breasts and thighs right at the bottom of the slow cooker. Then, I scatter the diced yellow onion and minced garlic on top. This base lets the chicken soak up all those lovely aromatics as it cooks low and slow.

Step 2: Whisk Together the Sauce

In a small bowl, I mix the slightly drained crushed pineapple with coconut aminos, lime juice, ground ginger, red pepper flakes, sea salt, and black pepper. Stir until every flavor is combined—a seriously tasty marinade that’s about to work its magic!

Step 3: Pour and Cook Low and Slow

Pour that fragrant sauce all over the chicken and aromatics. Cover and set your slow cooker on low for 4 to 6 hours—or if you’re short on time, high for about 3 hours. Either way, patience pays because the chicken turns so tender it practically melts apart.

Step 4: Shred and Soak up the Juices

Once cooked, I carefully transfer the chicken to a plate and shred using two forks. Then, I stir the shredded chicken back into all those delicious juices in the slow cooker and set it on Keep Warm. Trust me—this step locks in moisture and flavor perfectly.

Step 5: Build Your Meal Your Way

I love assembling Swiss chard wraps filled with this savory-sweet shredded chicken, some avocado slices, shredded carrots, purple cabbage, and fresh cilantro. But it’s equally amazing over rice bowls or tossed into salads for a bright lunch.

Top Tip

From my experience making this Slow Cooker Hawaiian Chicken Recipe a dozen times, these tips will help you get the best results every time and avoid common slip-ups.

Drain the pineapple just enough: Too much juice and the sauce can become watery, but you don’t want it bone dry either—balance is key.
Don’t skip the lime juice: The bright acidity really lifts and balances the rich and sweet elements in the sauce.
Use two types of chicken: I’ve found mixing breasts and thighs keeps texture interesting and juicy, preventing dryness.
Let the chicken rest in juices: After shredding, don’t rush to serve—letting it soak up the sauce keeps it tender and flavorful.

How to Serve Slow Cooker Hawaiian Chicken Recipe

Garnishes

I’m all about vibrant, fresh toppings here. Swiss chard or romaine lettuce wraps with creamy avocado slices, crunchy shredded purple cabbage, thinly sliced green onions, and a sprinkle of toasted sliced almonds and fresh cilantro add texture, color, and bursts of fresh flavor. It makes every bite exciting!

Side Dishes

This recipe pairs beautifully with simple sides like coconut rice, a crisp mango salsa, or even steamed veggies. I sometimes serve it over a bed of quinoa for a heartier meal. The sweet-savory notes of the chicken complement just about anything light and fresh.

Creative Ways to Present

For parties or special dinners, I’ve served this Hawaiian chicken in mini lettuce cups topped with pineapple chunks and a drizzle of spicy mayo. It’s a playful, bite-sized way to impress guests that’s both tasty and colorful on the table.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in airtight containers, separated from fresh garnishes to keep things crisp. The shredded chicken stays juicy and flavorful in the fridge for up to 3 days—perfect for quick lunches or easy dinners the next day.

Freezing

This recipe freezes really well! I portion it into freezer-safe bags or containers, making sure to squeeze out extra air. When thawed, the chicken retains its texture and taste wonderfully. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove or in the microwave with a splash of water or broth to keep it moist. Avoid overheating to prevent drying out—warm just until steaming hot and enjoy!

Frequently Asked Questions:

Can I use just chicken breasts or thighs for this recipe?

Yes! You can use only chicken breasts if you prefer leaner meat, or only thighs if you want extra juiciness. The mix just balances tenderness and flavor well.

What is coconut aminos, and can I substitute it?

Coconut aminos is a soy-free sauce made from coconut sap, offering a slightly sweet and salty flavor. If you don’t have it, tamari or regular soy sauce can work as substitutes, though the flavor may be a bit different.

How long can I keep cooked Slow Cooker Hawaiian Chicken in the fridge?

You can store cooked chicken in an airtight container in the refrigerator for up to 3 days. Always reheat thoroughly before serving.

Can I make this recipe in an Instant Pot instead?

Absolutely! Use the sauté function for the onions and garlic, then add the chicken and sauce ingredients. Cook on high pressure for about 12 minutes, then natural release. It’s a great faster alternative!

Final Thoughts

This Slow Cooker Hawaiian Chicken Recipe has honestly been a joy to make and share with friends. It packs tropical flavor into an effortless dinner that feels special but isn’t fussy. Whether you’re feeding family or meal prepping for the week, you’ll find this recipe hits that sweet spot of comfort and excitement. Give it a go—I’m sure it’ll become a favorite in your kitchen too!