Slow Cooker Hawaiian Chicken Recipe
I love coming home after a busy day to a fully cooked dinner, waiting just to be served. This Slow Cooker Hawaiian Chicken is one of those magical meals that takes only 15 minutes to prepare in the morning, and after that, you can forget about it. The succulent chicken and veggies are cooked in a glossy, sweet, and savory sauce that bursts with tropical flavors, making it appealing to even the pickiest eaters.
Slow Cooker recipes are some of the effortless meals to make, and while you cut on prep time and effort, you never skip on flavor. My all-time favorite crockpot dishes are Corned Beef with Cabbage, Pineapple Pork Loin, and Lamb Stew. They are a time-saver and always my go-to choice when I need a comforting, homemade meal without spending hours in the kitchen.
Table of contents
Made with chicken thighs, pineapple, bell peppers, and brown sugar, this dish is sure to impress. With a bit of planning and only 15 minutes of prep work, you can have a fuss-free tropical dinner that looks luxuriously fancy and tastes like it’s from a sophisticated Hawaiian restaurant. This is also the perfect meal-prep recipe. I sear the chicken and add it to the rest of the ingredients in a large Ziplock bag, then freeze it until ready to cook. This way, I am always covered to have a hearty and satisfying home-cooked meal on the table.
Why you will love this recipe
- Fuss-free: This is a dump-and-go meal, so it can all be dumped into the slow cooker and will cook itself while I am off doing other things all day long. It takes out the stress of cooking and spending hours in the kitchen after a busy day.
- Nutritious and delicious: The kids will love it, and the caramelized brown sugar adds the perfect sweetness to this savory recipe, making it appealing to both kids and picky eaters.
- Versatile: The best part of this recipe is its adaptability. Try it once, and then adjust it to suit what you have on hand. I have tried it with pork, turkey, and various vegetables, including broccoli, zucchini, mushrooms, and baby corn.
- Perfect for busy weeknights: Come home to a meal that cooked itself on those days when everything is rushed.
What you will need
- Chicken: For rich and juicy meaty chicken, I use boneless, skinless thighs instead of breasts, cut into chunks about one to two inches in size.
- Fruit: I find that canned pineapple chunks work well. Do not drain them. Trying to use fresh pineapple takes too long and doesn’t yield enough juice.
- Vegetables: I add one red bell pepper and one yellow bell pepper, cut into one-inch chunks. They add color to the dish as well as extra flavor.
- Liquids: Low-sodium soy sauce is used for its salty, savory, and umami taste to offset the sweetness of the pineapple. Freshly squeezed orange juice adds a citrusy and sweet flavor profile, and it also tenderizes the chicken. For a refreshing and bright flavor, I like to add fresh lime juice to go with the lime zest. The hoisin sauce is both savory and sweet, complementing the pineapple and other flavors to add depth.
- Seasonings: Brown sugar helps add rich sweetness to the pineapple. Lime zest gives it a tangy and refreshing burst of citrus flavor. Grated ginger lends this dish a warm, slightly spicy flavor. Instead of dried garlic powder, I use minced garlic for a fresher taste. And I like to add red pepper flakes for a bit of heat.
- Cornstarch slurry: To thicken the sauce, I use a bit of cornstarch mixed with water when it is almost done cooking.
How to make
Prep: I open the pineapple can and chop the bell peppers.
Brown the chicken: First, I place my skillet on the stove over high heat with some sesame oil. When it is sizzling, I sear the chicken until it is brown on each side, placing each piece in the slow cooker as I go.
Cook the chicken: Then, I pour the remaining ingredients on top and stir them gently before covering them. I cook it on low for seven to eight hours. If you’re in a hurry, it can be cooked on high for three to four hours. However, I recommend using low heat because the chicken is more tender, juicier, and has more flavor.
Add slurry, garnish, and serve: In the last 30 minutes of cooking time, I stir in the cornstarch slurry to thicken it up. Then, when it is done, I serve it with sliced green onions, sesame seeds, and slivered onions on top.
Expert tip
Bone-in vs boneless chicken
I prefer to use boneless chicken when I cook because it is faster and easier to work with. I use organic meat, so it is always fresher and tastier anyway. However, many people complain that boneless chicken is drier compared to bone-in chicken. There is nothing wrong with using the kind of chicken with bones if you don’t mind cutting the meat off. It can even be cooked whole, and then the meat can be cut off after it is done cooking. The meat will usually fall off the bones.
More tips to consider:
- Always use low heat when cooking with the slow cooker whenever possible. This gives the meat the best flavor and texture.
- Be sure to dump the juice from the can into the slow cooker. It needs the extra juices to stay hydrated, and it also helps tenderize the meat.
- The chicken should be cooked to a temperature of 160°F before serving it.
- For a less sweet taste, omit the brown sugar.
- Making your own orange juice, lime juice, and lime zest makes a difference.
- Make a double batch and freeze some for later use. It freezes well and will last for up to three months.
Recipe variations and add-ins:
- Other meat: Instead of chicken, I have also had delicious results with turkey, ham, and pork.
- More veggies: Additional vegetables can also be added, such as corn, peas, chopped carrots, and green beans.
- More fruit: This meal can also be made special with the addition of other fruits, such as chopped peaches.
- Spicy chicken: Make this a spicy meal by tossing in some chopped jalapenos or poblano peppers.
- Bacon: Nobody can resist a little bacon, so I like to cook and crumble some fresh bacon for a smoky, rich bacon flavor.
- Barbecue chicken: To make this a BBQ Hawaiian chicken, I sometimes replace the brown sugar, hoisin, and orange juice with my homemade barbecue sauce.
- Pressure Cook: If you don’t have a crockpot, try making Instant Pot Hawaiian chicken.
- Oven-baked: You can also try this oven-baked Hawaiian chicken if you don’t own a slow cooker.
Serving suggestions:
My favorite way to serve this Hawaiian chicken is over a bed of fluffy rice. White or brown rice is good, but it is exquisite on top of this coconut rice. The mild sweetness of the coconut milk and a bit of lime pair well with the tropical flavors of Hawaiian chicken. And for those watching their carbs, try my easy recipe for cauliflower rice. Instead of rice, it also tastes great on soba noodles.
One of my favorite side dishes is these grilled potatoes. They are so crispy and crunchy on the outside with fluffy, tender insides. They are incredibly easy to make, requiring only potatoes and seasonings. For something lighter, try my creamy tomato salad. It only takes some tomatoes, onions, sour cream, and yogurt to make this, along with some herbs and spices to add brightness. For dessert, my purple cake with lemon buttercream is sure to wow everyone, and the lemon frosting complements the citrusy flavors of the chicken dish perfectly.
How to store leftovers:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to five days.
- Freezing: To keep them longer, I put my leftovers in a freezer bag, and they will last for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: You can reheat in a saucepan on medium-low, frequently stirring, until heated, or in the microwave for one to two minutes.
Frequently asked questions
Since it was likely overcooked, as slow cookers are designed to cook slowly, be sure to use the low heat setting and cook it for only seven to eight hours. If using chicken breasts, cut them into two-inch chunks, as they are very lean. Also, check the temperature after seven hours. Once they are overcooked, there is nothing that can be done except shred them and make sandwiches, which are also delicious.
Skipping the browning is acceptable, but I would not recommend it. The browning is what locks in the flavors. Just like when browning ground beef or steaks, the Maillard reaction occurs when the sugars and amino acids heat up, browning the meat and adding flavor. It caramelizes the outside of the meat for a crispy crust that locks in the juices as well.
If using skinless, boneless chicken breast, it can sometimes turn out dry, regardless of the amount of liquid used during cooking. It is because the meat is so lean that it lacks sufficient fat to remain tender and juicy when cooked for a long time. Try marinating the mixture for 30 minutes before cooking. This can help to add moisture and tenderize the meat.
If the cornstarch slurry was added 30 minutes before it was finished cooking, and it still ends up runny, there may have been a measurement error. Try adding another mixture of cornstarch slurry to the pot, stir, and let it cook for another 30 minutes. This should help a lot.
More delicious slow cooker recipes:
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Slow Cooker Hawaiian Chicken
Ingredients
Slow Cook:
- 2 lbs chicken thighs boneless and skinless – cut into 1-2 inch pieces, or chicken breasts
- 1/3 cup low-sodium soy sauce
- 2 tablespoons lime juice
- 1/4 cup orange juice
- 1 tablespoon lime zest
- 2 tablespoons sesame oil
- 1 20oz can pineapple chunks do NOT drain
- 1 red bell pepper cut into 1-inch chunks
- 1 yellow bell pepper cut into 1-inch chunks
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated
- 1/3 cup brown sugar
- 1/3 cup hoisin sauce
- 1 teaspoon red pepper flakes optional
Cornstarch Slurry:
- 4 tablespoons orange juice
- 2 tablespoons cornstarch
Garnish:
- 4 green onions sliced
- Sesame seeds
- Slivered almonds
Instructions
- Heat a large skillet over high heat and add oil. Once hot, sear the chicken pieces until browned.
- Place the thighs in the crockpot.
- Add the remaining ingredients on top.
- Cover the slow cooker with the lid, and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours.
- In the last 30 minutes of cooking, mix the cornstarch with the range juice until it is dissolved, and then add the mixture to the slow cooker. Stir, close the lid, and continue cooking for an additional 30 minutes.
- Serve it warm alongside white rice and vegetables on the side.
Notes
Bone-in vs boneless chicken
I prefer to use boneless chicken when I cook because it is faster and easier to work with. I use organic meat, so it is always fresher and tastier anyway. However, many people complain that boneless chicken is drier compared to bone-in chicken. There is nothing wrong with using the kind of chicken with bones if you don’t mind cutting the meat off. It can even be cooked whole, and then the meat can be cut off after it is done cooking. The meat will usually fall off the bones.More tips to consider:
- Always use low heat when cooking with the slow cooker whenever possible. This gives the meat the best flavor and texture.
- Be sure to dump the juice from the can into the slow cooker. It needs the extra juices to stay hydrated, and it also helps tenderize the meat.
- The chicken should be cooked to a temperature of 160°F before serving it.
- For a less sweet taste, omit the brown sugar.
- Making your own orange juice, lime juice, and lime zest makes a difference.
- Make a double batch and freeze some for later use. It freezes well and will last for up to three months.