Name: Hawaiian Chicken in Slow Cooker Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Hawaiian
Ingredients: 1 lb boneless skinless chicken breast; 0.5 lb boneless skinless chicken thighs; 0.5 small yellow onion, diced; 3 garlic cloves, minced; 1 8-ounce can crushed pineapple, slightly drained; 0.33 cup coconut aminos; Juice of 1 lime (2 to 2.5 tablespoons); 0.5 teaspoon ground ginger; 0.25 teaspoon red pepper flakes; 0.5 teaspoon fine sea salt; 0.25 teaspoon black pepper; Swiss chard leaves; Avocado slices; Shredded carrots; Shredded purple cabbage; Green onions; Sliced almonds; Fresh cilantro

There’s something undeniably comforting about the sweet and tangy flavors of this Hawaiian Chicken in Slow Cooker Recipe. The slow cooker does the hard work while your kitchen fills with the wonderful aroma of pineapple and citrus—making dinner feel like a mini tropical escape any day of the week.

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 Hawaiian Chicken in Slow Cooker Recipe
Top Tip
How to Serve Hawaiian Chicken in Slow Cooker Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Chicken in Slow Cooker Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Hawaiian Chicken in Slow Cooker Recipe because it’s one of those dishes that almost makes itself yet tastes like you’ve slaved over it for hours. Honestly, it’s become my go-to for busy weeks when I want something flavorful but easy.

Simple Prep: Just toss everything into the slow cooker and come back hours later to deliciously tender chicken.
Flavor-Packed Sauce: The pineapple and coconut aminos create a juicy, slightly sweet, and savory sauce you won’t be able to get enough of.
Versatile Serving: Use it for wraps, bowls, salads, or tacos – it’s super flexible to match your mood.
Great for Leftovers: It tastes just as good the next day, making lunch or dinner prep a breeze.

Ingredients & Why They Work

The magic of this Hawaiian Chicken in Slow Cooker Recipe lies in the balance of fresh, vibrant ingredients that work harmoniously. You want quality chicken and just the right amount of sweet and tangy components to get that classic island flavor.

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 thighs add juicy richness, while the breasts keep it lean – a perfect combo for shredding.
Yellow onion:Adds natural sweetness and depth without overpowering the dish.
Garlic cloves:Essential for that savory backbone every good chicken recipe needs.
Crushed pineapple:The star of the show for sweetness and a subtle tropical tang—just lightly drained to keep saucy consistency.
Coconut aminos:A wonderful soy sauce alternative that’s less salty and adds a punch of umami.
Lime juice:Brightens the whole dish with a fresh zing that balances sweetness.
Ground ginger and red pepper flakes:Bring in warmth and a faint kick that prevents the sweetness from being cloying.
Sea salt & black pepper:Basic seasonings to round out all the flavors perfectly.

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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

I love experimenting with this recipe to keep things exciting—and you absolutely should feel free to make it your own! Switching up the garnishes or cooking times can really tailor the dish to your taste and lifestyle.

Variation: Once, I swapped coconut aminos for regular soy sauce when I was in a pinch, and while it was a touch saltier, the flavor was still fantastic—just reduce the added salt a bit.
Dietary tweak: To keep it keto-friendly, serve the shredded chicken in Swiss chard leaves instead of wraps or rice.
Seasonal change: I've added fresh pineapple chunks for extra texture during summer, which turned out delicious.

Step-by-Step: How I Make Hawaiian Chicken in Slow Cooker 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 Your Base

Start by placing the chicken breasts and thighs right in the slow cooker. Add the diced onion and minced garlic on top. This layering is easy but important—it allows the chicken to absorb the aromatic flavors while cooking low and slow.

Step 2: Mix and Pour the Sauce

In a small bowl, stir together the slightly drained crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper until everything’s well combined. Pour this delicious sauce over your chicken and veggies in the slow cooker. This is where the magic starts brewing.

Step 3: Slow Cook & Shred

Set your slow cooker to low for 4-6 hours or high for about 3 hours—both work beautifully, but low heat gives a more tender texture. Once the chicken is cooked through, remove it, shred with two forks, and then stir it back into the juice to soak up every last bit of flavor.

Step 4: Keep Warm and Serve

Use the Keep Warm function on your slow cooker until you’re ready to eat. This helps the flavors meld fully and keeps the chicken moist. Then, it’s time to build your meal—whether as wraps, tacos, or your favorite bowl combination.

Top Tip

After making Hawaiian Chicken in Slow Cooker Recipe several times, I’ve realized some little tweaks can make a big difference. Here’s what’s helped me consistently get tender, flavorful chicken every time.

Drain the Pineapple Slightly: Don’t pour the entire pineapple juice into the cooker—it can thin out the sauce too much. Just a little moisture keeps the dish balanced.
Shred While Warm: Shredding the chicken right after cooking makes it easier and lets it soak up the juices better.
Don’t Skip the Keep Warm: Keeping the chicken warm in the slow cooker before serving helps meld the flavors and keeps it juicy.
Test Your Slow Cooker: Every slow cooker runs differently; check chicken earlier the first time you try this recipe to avoid overcooking.

How to Serve Hawaiian Chicken in Slow Cooker Recipe

Garnishes

For me, fresh garnishes make this dish shine. I love topping it with sliced avocado, shredded carrots, sliced green onions, chopped cilantro, and sliced almonds—adding crunch and freshness to every bite. Swiss chard leaves are my favorite wrap because they’re sturdy and bring a lovely earthy note.

Side Dishes

Pair this with a light cucumber salad or a simple coconut rice if you want to stay on the tropical theme. Lately, I’ve been serving it over quinoa mixed with some fresh herbs and a drizzle of lime juice for a healthy, filling meal.

Creative Ways to Present

For family gatherings, I like setting up a "build-your-own" wrap station with bowls of different veggies, nuts, and fresh herbs so everyone can customize. It turns dinner into a fun, interactive experience and looks vibrant on the table!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge where they stay moist and flavorful for up to 4 days. The sauce keeps everything juicy, so reheating is a dream without drying out the chicken.

Freezing

This Hawaiian chicken freezes beautifully too—just portion it into freezer-safe containers or bags. When you thaw, the sauce helps prevent it from becoming tough or flavorless. Perfect for meal prep!

Reheating

I reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to keep it saucy and tender. Stirring occasionally helps distribute the heat evenly so it tastes fresh.

Frequently Asked Questions:

Can I make this recipe in an Instant Pot instead of a slow cooker?

Absolutely! Use the sauté function to soften the onions and garlic, then pressure cook on high for about 12 minutes with quick release. The flavor will be just as delicious, and you’ll save time!

What if I don’t have coconut aminos?

You can substitute with low-sodium soy sauce or tamari if you’re not concerned about soy, but reduce the added salt since they’re saltier. Coconut aminos give a subtle sweetness that’s hard to replicate exactly, but the dish will still be tasty.

How long will the chicken keep in the fridge?

Stored properly in an airtight container, this shredded chicken will keep well for up to 4 days. Make sure to cool it completely before refrigerating to maintain the best texture and flavor.

Can I use only chicken breasts or only thighs?

Yes, you can use just breasts or thighs, but I recommend mixing both. Thighs are more forgiving and juicier when slow cooked, while breasts help keep the dish leaner. Combining them gives you the best balance of flavor and texture.

Final Thoughts

This Hawaiian Chicken in Slow Cooker Recipe feels like a warm hug on a plate, and it’s one of those recipes I reach for when I want something comforting but exciting. I hope you enjoy making it as much as I do—don’t be surprised if it quickly becomes a staple in your meal rotation!