Crock Pot Hawaiian Chicken
This is the kind of dinner that makes busy days feel a little easier. Crock Pot Hawaiian Chicken is quick to prep, cooks while you’re doing other things, and has that sweet, tangy flavor that gets everyone to the table without complaints. Coming home to the smell of a hot dinner ready in the slow cooker? Hard to beat!
This chicken is saucy, a little sweet, and pairs perfectly with rice. The chicken cooks up tender and full of flavor from the pineapple and barbecue sauce blend. Kids usually love the mild flavor, and it’s just interesting enough to keep adults happy too. Be sure not to stir the chicken once it’s cooked through, that will shred the chicken which we don’t want to do..
This crock pot chicken dinner is a reliable go-to for those days when you need something easy but homemade. It’s flexible, fast to assemble, and makes great leftovers if you’re lucky enough to have any. The best part is that you’re not getting take-out and the savings in your pocket feels so good!
Hawaiian Chicken Ingredients
Check your pantry and fridge to make sure you’ve got everything you need. A quick scan before shopping will help you get dinner on the table without extra trips.
- crushed pineapple
- BBQ sauce
- brown sugar (No sugar? No problem—try these substitutes)
- soy sauce
- boneless skinless chicken breasts
- cornstarch
- green onion
- hot rice to serve it with or use noodles if you like
Change it Up!
Add red pepper flakes if you like a little heat—it’s easy to adjust the spice level to your liking. Or try adding a splash of sriracha, not too much or you’ll make it really hot. Sweet chili sauce would work well in this recipe.
If you’re one of the lucky ones and have a houseful of teens you’re going to want to double this easy recipe. Kids and teens alike love this chicken. Plus if you double it you might get leftovers for lunch.
How To Store Extras
Store in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, and add a splash of water or broth if the sauce thickens too much. I don’t recommend adding rice to the chicken dish when storing it, the rice will suck up all the sauce.
This also works well as a meal prep option with rice packed separately. Use divided containers for meal prep so the rice isn’t so saucy.
Crock Pot Hawaiian Chicken
Ingredients
- 1 (20 oz) can crushed pineapple
- ⅓ cup BQ sauce
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 ½ lbs boneless skinless chicken breasts, cubed (1-inch pieces)
- 2 tbsp cornstarch
- 1 green onion, sliced (for garnish)
Instructions
- In a medium bowl, mix together the crushed pineapple, BBQ sauce, brown sugar, and soy sauce
- Pour the mixture into the bottom of the slow cooker
- Place the cubed chicken over the sauce mixture without stirring
- Cover and cook on high for 2–3 hours until the chicken is cooked through
- In a small bowl, mix 1 tsp water with 2 tbsp cornstarch until smooth
- Pour the cornstarch slurry into the slow cooker near the end of cooking and stir gently to thicken the sauce
- Serve the chicken over rice and garnish with sliced green onions
