Slow Cooker Hawaiian Chicken

Here is a vibrant and easy recipe for Slow Cooker Hawaiian Chicken. It’s a perfect blend of sweet and savory, with tender chicken, bell peppers, and pineapple in a delicious teriyaki-style sauce. Serve it over rice for a complete meal that tastes like a tropical getaway.

Slow Cooker Hawaiian Chicken

This recipe is incredibly simple—just toss everything in the slow cooker and let it work its magic. The chicken comes out fork-tender and coated in a thick, flavorful sauce.

Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 3-4 hours on LOW or 2-3 hours on HIGH

Ingredients

For the Chicken and Vegetables:

• 2 lbs boneless, skinless chicken breasts or thighs

• 1 can (20 oz) pineapple chunks in juice (do not drain)

• 1 medium red bell pepper, cut into 1-inch chunks

• 1 medium green bell pepper, cut into 1-inch chunks

• ½ medium red onion, cut into 1-inch chunks

For the Sauce:

• ½ cup low-sodium soy sauce (or coconut aminos for gluten-free)

• ⅓ cup brown sugar, packed (or honey/coconut sugar)

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

• 2 tablespoons rice vinegar (or apple cider vinegar)

• 1 tablespoon sesame oil (optional, but adds great flavor)

• ¼ teaspoon black pepper

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening at the end)

For Serving:

• Cooked white rice or brown rice

• Sliced green onions

• Toasted sesame seeds

• Crushed red pepper flakes (for heat)

Instructions

Step 1: Combine Ingredients in the Slow Cooker
Place the chicken breasts or thighs in the bottom of your slow cooker.
In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil (if using), and black pepper.
Pour the sauce over the chicken.
Add the pineapple chunks with their juice, bell peppers, and red onion on top and around the chicken. There’s no need to stir vigorously; the slow cooker will distribute the flavors as it cooks.

Step 2: Slow Cook
Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours. Cooking times may vary depending on your slow cooker and the size of your chicken pieces.
The chicken is done when it is tender and shreds easily with a fork.

Step 3: Shred the Chicken (Optional)
Carefully remove the chicken to a cutting board. If using chicken breasts, shred them with two forks. If using chicken thighs, you can leave them whole or shred them, depending on your preference.
Return the shredded chicken to the slow cooker and stir to combine with the peppers, pineapple, and sauce.

Step 4: Thicken the Sauce
To achieve that classic, glossy teriyaki-style sauce, you’ll need to thicken it.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Turn the slow cooker to HIGH (if it isn’t already). Pour the cornstarch slurry into the slow cooker and stir gently to combine.
Let it cook uncovered for about 15-20 minutes, stirring occasionally, until the sauce has thickened to your liking.

Step 5: Serve
Serve the Hawaiian chicken hot over a bed of cooked rice. Garnish with sliced green onions, toasted sesame seeds, and a sprinkle of crushed red pepper flakes if you like a little heat.

Tips and Variations:

• Chicken Choice: Boneless, skinless chicken thighs are highly recommended for this recipe. They remain juicier and more flavorful during the long cooking time than chicken breasts.

• Add Veggies: Feel free to add other vegetables like snap peas, baby corn, or sliced carrots. Add them during the last 30-60 minutes of cooking so they stay slightly crisp.

• Make it Spicy: Add ½ teaspoon of red pepper flakes or a chopped jalapeño to the sauce for a spicy kick.

• Fresh Pineapple: If you have a fresh pineapple, use about 2 cups of fresh chunks. Since fresh pineapple doesn’t come with juice, add ¼ cup of pineapple juice or water to the sauce to ensure enough liquid.

• Thickening Alternative: If you prefer not to use cornstarch, you can remove the chicken and veggies at the end and simmer the sauce on the stovetop until reduced and thickened, then combine.

• Storage: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even better overnight.