If you’re searching for a dinner that’s equal parts tropical getaway and effortless weekday win, look no further than Hawaiian Crockpot Chicken. This glorious recipe brings together juicy chicken thighs, vibrant bell peppers, and bursts of pineapple, all bathed in a tangy-sweet sauce that practically sings of sunshine. The best part? Your slow cooker does most of the heavy lifting, transforming simple ingredients into something irresistible with minimal stress or mess. Whether you’re craving a taste of the islands or just need an unfussy crowd-pleaser, Hawaiian Crockpot Chicken hits every spot.
Ingredients You’ll Need
What I love about this recipe is how every ingredient plays an important part in building big flavors and gorgeous color—without making things complicated. The mix of sweet, savory, and just a touch of zing turns pantry basics into pure dinner magic.
- Chicken Thighs: Boneless, skinless chicken thighs stay ultra-juicy and soak up all the flavors beautifully; you can swap for breasts, but thighs really shine in slow cooking.
- Pineapple Juice: Provides tanginess and natural sweetness that define the Hawaiian flair of the dish.
- Low-Sodium Soy Sauce: Adds a savory backbone without overpowering the rest of the ingredients (and gives you full flavor control).
- Brown Sugar: A touch of sweetness balances the acidity from the pineapple juice and vinegar.
- Minced Garlic: Brings an aromatic punch that ties all the flavors together.
- Fresh Ginger: Adds warmth and a subtle spicy kick—fresh is always best here if you have it!
- Rice Vinegar: Brightens things up and tempers the sweetness for that perfect sweet-and-sour balance.
- Cornstarch: The secret to thickening that luscious sauce at the end; no runny, watery sauces here.
- Water: Just enough to dissolve the cornstarch and get that beautiful, glossy sauce consistency.
- Red Bell Pepper: Sliced for a crisp texture and gorgeous pop of color.
- Green Bell Pepper: Adds brightness and a pleasant, slightly bitter contrast to the sweet ingredients.
- Red Onion: For a subtle sweetness and added layer of flavor; plus, it gets wonderfully tender while cooking.
- Pineapple Chunks: Little bursts of tropical sweetness—use fresh for maximum flavor, canned if that’s what you have on hand.
- Green Onions and Sesame Seeds (optional): Perfect for sprinkling on top and giving your Hawaiian Crockpot Chicken that finished, beautiful look.
How to Make Hawaiian Crockpot Chicken
Step 1: Arrange the Chicken
Start by placing your chicken thighs right in the bottom of your slow cooker. No need to trim or fuss—just make sure they’re in a single-ish layer so they cook evenly. This is where the magic begins!
Step 2: Whisk the Flavorful Sauce
In a medium bowl, grab your pineapple juice, low-sodium soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar. Give it all a good whisk until the sugar dissolves. You’re building a sweet, tangy, and slightly savory marinade that’s about to infuse every bite of your Hawaiian Crockpot Chicken.
Step 3: Pour and Layer
Pour your sauce right over the chicken thighs in the crockpot. Next, layer on your sliced red and green bell peppers, red onion, and pineapple chunks. Don’t stir—let these colorful veggies and fruit sit right on top so they gently steam as everything cooks together.
Step 4: Slow Cook to Perfection
Pop the lid on top and set your crockpot to low for 6 to 7 hours or high for 3 to 4 hours. The chicken should get tender enough to pull apart with a fork, while the vegetables soften and the sauce melds together. Your kitchen will smell absolutely delightful!
Step 5: Thicken the Sauce
About 30 minutes before serving, stir together the cornstarch and water in a small bowl to make a slurry. Mix this into your slow cooker, then cover and let it cook for the final 30 minutes. This step ensures your Hawaiian Crockpot Chicken has a lovely, glossy sauce that clings to every bite.
Step 6: Finish and Garnish
Once everything’s done, you can either shred the chicken for a more casual, saucy vibe or leave it in big pieces for a hearty, fork-and-knife meal. Top it all off with a sprinkle of green onions and sesame seeds if you like—such a tasty finishing touch.
How to Serve Hawaiian Crockpot Chicken
Garnishes
The right toppings make this dish go from tasty to truly special! I love a shower of sliced green onions for freshness and a sprinkle of sesame seeds for a little crunch and visual flair. You could even add some thinly sliced red chili if you like a hint of heat.
Side Dishes
Hawaiian Crockpot Chicken is tailor-made for scooping over warm steamed rice—it soaks up all that gorgeous sauce. Cauliflower rice is a great low-carb option, and coconut rice would play up the tropical flavors even more. Don’t forget a side of simply steamed broccoli, crisp Asian slaw, or even grilled corn for extra color and crunch!
Creative Ways to Present
Serve Hawaiian Crockpot Chicken over rice in a wide bowl for extra sauce-catching goodness. For a fun, casual spin, try tucking the chicken and veggies into lettuce wraps or spooning them over toasted buns for a tropically-inspired sandwich. If you’re feeling festive, offer it buffet style next to a big bowl of rice, so everyone can build their own perfect plate.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Cool your Hawaiian Crockpot Chicken completely before transferring it to airtight containers. It’ll keep beautifully in the fridge for up to four days—just enough time for easy lunches or quick dinners.
Freezing
This dish freezes like a dream. Pack cooled Hawaiian Crockpot Chicken (sauce and all) into freezer-safe bags or containers, making sure to press out extra air. It’ll last for up to three months. Defrost overnight in the fridge before reheating.
Reheating
To reheat, warm individual portions in the microwave or gently simmer the chicken and sauce in a small pot on the stove. Add a splash of water or pineapple juice if the sauce has thickened too much in the fridge or freezer.
FAQs
Can I use chicken breasts instead of thighs in Hawaiian Crockpot Chicken?
Absolutely. Chicken breasts will work, though they may be a little drier compared to thighs, which hold up better and stay more tender after hours in the slow cooker.
Is there a substitute for pineapple juice if I don’t have any?
If you’re out of pineapple juice, try a mix of orange juice with a splash of lemon or lime. You won’t get quite the same flavor, but it will keep that summery, fruity spirit alive.
Can I make Hawaiian Crockpot Chicken gluten-free?
You sure can! Just use a certified gluten-free soy sauce or tamari. Everything else in the recipe should already be gluten-free.
How can I make the sauce less sweet?
Simply cut back on the brown sugar or use a little extra vinegar. Taste and adjust the sauce to suit your preferences before pouring over the chicken.
Do I have to shred the chicken, or can I leave it whole?
It’s totally your call! Shredded Hawaiian Crockpot Chicken is great for serving over rice or in wraps, while larger pieces make for a more classic plated meal. Both are delicious.
Final Thoughts
Making Hawaiian Crockpot Chicken is like bringing a piece of island sunshine to your dinner table, and it couldn’t be easier or more rewarding. I hope you’ll give it a try—one bite of that sweet-and-savory chicken and you’ll be hooked, too!
Print
Hawaiian Crockpot Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian
- Diet: Non-Vegetarian
Description
Tender and flavorful Hawaiian Crockpot Chicken made with juicy chicken thighs, pineapple, bell peppers, and a savory-sweet sauce. This easy slow cooker recipe is perfect for busy days.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs
Sauce:
- 1 cup pineapple juice
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Vegetables and Garnish:
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small red onion (sliced)
- 1 cup pineapple chunks (fresh or canned)
- Optional green onions and sesame seeds for garnish
Instructions
- Prepare Ingredients: Place chicken thighs in the crockpot.
- Mix Sauce: Whisk pineapple juice, soy sauce, brown sugar, garlic, ginger, and rice vinegar. Pour over chicken.
- Add Vegetables: Place bell peppers, onion, and pineapple on top.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Thicken Sauce: Mix cornstarch and water, add to crockpot, and cook for 30 more minutes.
- Serve: Shred chicken and garnish with green onions and sesame seeds.
Notes
- You can use chicken breasts instead of thighs for a leaner option.
- Serve over rice or cauliflower rice for a complete meal.
- Adjust sweetness by modifying the amount of brown sugar to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 14g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
