Hawaiian Crockpot Chicken Recipe

Get ready for a tropical flavor vacation right from your crockpot! This Hawaiian Crockpot Chicken is juicy, sweet, savory, and practically melts in your mouth. With pineapple juice, soy sauce, fresh ginger, and garlic, every bite is packed with bold, crave-worthy flavor. It’s a total breeze to make and perfect for busy weeknights, lazy Sundays, or when you want to feel like you’re dining beachside (no passport required). Trust me, your kitchen is going to smell incredible while this simmers away.

Why You’ll Love This Recipe

• Set it and forget it: Just toss everything in the slow cooker and let it do the work.
• Tropical twist on comfort food: Sweet pineapple meets savory soy and garlic for an irresistible combo.
• Perfectly tender chicken: Slow-cooked to juicy perfection—no dry chicken here!
• Flexible and family-friendly: Add bell peppers, serve it over rice, or keep it simple. It’s your dinner, your rules!

Ingredients

Here’s what you’ll need to whip up this Hawaiian-inspired slow cooker magic:

• Boneless, Skinless Chicken Thighs or Breasts: The star of the show—super juicy and perfect for slow cooking.
• Pineapple Juice: Adds that signature tropical sweetness.
• Low-Sodium Soy Sauce: Brings deep umami flavor without being overpowering.
• Brown Sugar: Sweetens the sauce and helps balance the salty and tangy flavors.
• Fresh Ginger (or Ground Ginger): Adds warmth and a zingy kick.
• Garlic: For savory depth—don’t skip it!
• Cornstarch + Water (optional): Helps thicken the sauce if you like it a bit more clingy.
• Pineapple Chunks (optional): Adds texture and bursts of sweet fruitiness.
• Red and Green Bell Peppers (optional): A pop of color and crunch.
• Cooked Jasmine or Basmati Rice: The perfect base for soaking up all that saucy goodness.
• Sliced Green Onions and Sesame Seeds: Optional garnishes that take it up a notch.

Full ingredient list with measurements is in the recipe card below the article!

How to Make the Hawaiian Crockpot Chicken

Step 1: Prep the Chicken

Trim any excess fat and place your chicken in the bottom of the crockpot. Easy peasy.

Step 2: Whisk the Sauce

In a bowl, mix together pineapple juice, soy sauce, brown sugar, ginger, and garlic. Pour this flavorful marinade right over the chicken.

Step 3: Add the Extras (Optional)

Want to take it up a level? Toss in pineapple chunks and those colorful bell peppers now.

Step 4: Slow Cook to Perfection

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. The chicken should be tender enough to fall apart with a fork.

Step 5: Thicken the Sauce (Optional)

If you like a thicker sauce, about 20 minutes before serving, scoop out ½ cup of the cooking liquid. Stir in the cornstarch + water mixture, then pour it back into the pot. Let it simmer with the lid off until thickened.

Step 6: Shred and Serve

Shred the chicken right in the crockpot, stir it into the sauce, and serve hot over fluffy rice. Don’t forget those green onions and sesame seeds for the final flourish!

Pro Tips for Making the Recipe

• Use thighs for extra flavor: They’re juicier and more forgiving than chicken breasts.
• Don’t skip the ginger: Fresh is best if you have it it brightens everything up.
• Go full tropical: Add a splash of coconut milk for a creamy island twist.
• Leftovers? Even better. The flavor deepens after a day in the fridge!

How to Serve

There are so many ways to enjoy this Hawaiian chicken:

• Over rice: Jasmine or basmati rice soaks up all that delicious sauce.
• With a side of stir-fried veggies: Think snap peas or baby bok choy.
• Tucked into lettuce wraps: For a lighter, low-carb option.
• Inside tacos or sliders: Yep, this makes killer tropical pulled chicken sliders!

Make Ahead and Storage

Storing Leftovers

Cool the chicken completely, then store it in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in individual portions for up to 3 months. Let it thaw overnight in the fridge before reheating.

Reheating

Warm in the microwave or in a pan over low heat, adding a splash of water or broth to loosen the sauce if needed.

FAQs

Can I use chicken breasts instead of thighs?
Yes! Both work beautifully just be sure not to overcook the breasts, as they’re a bit leaner than thighs.

Is the sauce very sweet?
It’s a lovely balance of sweet and savory, but you can reduce the brown sugar if you prefer a more subtle sweetness.

Can I make this in advance?
Totally. You can prep everything the night before, store it in the fridge, and start the slow cooker in the morning.

Do I have to thicken the sauce?
Nope! It’s totally optional. If you like a thinner, more brothy sauce, skip the cornstarch step.