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Slow Cooker Hawaiian Chicken is smoky, sweet, and slow cooked to perfection. It’s perfect for parties or game days, and especially delicious topped with our creamy Hawaiian Coleslaw!
I clearly remember the first time I ever made this recipe. I was planning a “Luau Party” and trying to come up with the perfect Hawaiian-themed menu. And I figured what better food for a party than pulled chicken sandwiches!?
So I looked at a few different Hawaiian Chicken recipes to figure out the flavors I would need… and I turned them into this. The BEST Slow Cooker Hawaiian Chicken!!
Not only is it oozing with amazing flavor, but I love that it’s made in a slow cooker for easy entertaining!
What You’ll Love About This Recipe
Savory sweet: You’ll love the savory sweet flavor combo… it’s one of our all time favorite chicken recipes!
Versatile: It’s delicious on its own, in sandwiches, over rice, or as a topper for any of your favorite salads!
Make-ahead: It’s perfect for making ahead and makes entertaining stress free!
what you’ll need for this recipe
Chicken breasts – I used 3 pound of boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs if you prefer dark meat.
Onion – I used 1 cup of chopped onion. I would recommend either yellow or red onion in this recipe.
Butter & Flour – I used a combination of 2 Tablespoons butter and 1/4 cup all purpose flour to thicken the sauce. (Substitute 2 Tablespoons cornstarch for the flour to make it gluten free.)
Pineapple juice – I added 2 cups pineapple juice as the base of the sauce and the liquid the chicken cooks in. I used 100% juice without sugar added.
Brown sugar – To sweeten the chicken I used 1/2 cup brown sugar. Feel free to adjust the amount according to your taste.
Ketchup – I added 3/4 cup ketchup to the sauce to create a bbq sauce-type of flavor.
Soy sauce – I also added 1 Tablespoon soy sauce for savory flavor.
Garlic – I used 4 cloves of garlic, minced. Fresh garlic is always best! (Substitute 1 teaspoon garlic powder for 4 cloves.)
Worcestershire sauce – I added 1 1/2 teaspoons Worcestershire sauce for additional savory flavor.
Spices – I used 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon ground ginger.
how to make this slow cooker hawaiian chicken recipe
Combine the sauce ingredients. In a large glass measuring cup or mixing bowl, combine the pineapple juice, brown sugar, ketchup, soy sauce, garlic, worcestershire sauce, and seasonings. Whisk until all ingredients are incorporated; set aside.
Make the sauce. Heat 2 Tablespoons of butter in a large skillet over medium high heat. Add the chopped onion and sauté until onion begins to brown. Stir in 1/4 cup flour. Add pineapple juice mixture to the skillet with the butter, onion and flour. Bring to a boil. Boil, stirring, 10-15 minutes or until sauce is thick.
Cook the chicken. Place the chicken in the crockpot and pour the sauce it. (If you’re looking for suggestions, this is the crock pot I use.) Cook on low heat 8 hours. Shred using 2 large forks.
Enjoy! Serve on sandwich rolls, over rice, or on top of your favorite salads. *If sauce is not as thick as you’d like it to be, you can prop open the lid and let some additional liquid evaporate before shredding and serving. Note: sauce will thicken further as it cools.
Recipe Variations
- Add sliced bell peppers or fresh pineapple chunks
- Use chicken thighs instead of chicken breasts
- Reduce brown sugar for less sweetness
- Add additional seasonings to taste (e.g. smoked paprika or cayenne pepper)
- Use cornstarch instead of flour for a thicker sauce
- Serve over white rice, brown rice, cauliflower rice or coconut rice
- Serve on its own with any of your favorite veggies on the side
- Garnish with sesame seeds, sliced jalapeños, or sliced green onions
storing & reheating
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You have a few options for reheating:
- Stovetop – Transfer desired amount to a small pan. Add a splash of pineapple juice, water, or chicken broth. Heat on low, covered, for 10-12 minutes or until heated through. *Be sure to remove the lid and stir regularly!
- Oven – Transfer desired amount to an oven-proof baking dish. Add a splash of pineapple juice, water, or chicken broth. Cover and heat at 300° for 15-20 minutes or until heated through.
- Crockpot – Transfer chicken to the crockpot. Add a splash of pineapple juice, water, or chicken broth. Cover and heat on the “warm” setting for 2-4 hours.
- Air fryer – Transfer desired amount to a small oven-proof baking dish. Add a splash of pineapple juice, water, or chicken broth. Heat at 320° for 6-8 minutes.
- Microwave – Transfer desired amount to a microwave safe dish. Add a splash of pineapple juice, water, or chicken broth. Cover and microwave on high heat for 1-2 minutes, stirring after 1 minute.
What to Serve with Hawaiian Chicken
- Roasted veggies: Sesame Broccoli, Honey Soy Roasted Brussel Sprouts, or Roasted Potatoes
- Salads: Caesar Salad, Cherry Pecan Goat Cheese Salad, or Loaded Baked Potato Salad
- Slaws: Hawaiian Coleslaw, Cilantro Lime Slaw, Apple Cranberry Coleslaw, or Broccoli Slaw
Slow Cooker Hawaiian Chicken
Ingredients
- 3 pounds boneless skinless chicken breasts
- 1 cup chopped onion
- 2 Tablespoons butter
- 1/4 cup all purpose flour
- 2 cups pineapple juice
- 1/2 cup brown sugar
- 3/4 cup ketchup
- 1 Tablespoon soy sauce
- 4 garlic cloves minced
- 1 1/2 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
Instructions
- In a large glass measuring cup or mixing bowl, combine the pineapple juice, brown sugar, ketchup, soy sauce, garlic, Worcestershire sauce, and seasonings. Whisk until all ingredients are incorporated; set aside.
- Heat 2 Tablespoons of butter in a large skillet over medium high heat. Add the chopped onion and sauté until onion begins to brown.
- Stir in 1/4 cup flour. Add pineapple juice mixture to the skillet with the butter, onion and flour. Bring to a boil.
- Boil, stirring, 10-15 minutes or until sauce is thick.
- Place the chicken in the crockpot and pour the sauce it. Cook on low heat 8 hours. Shred using 2 large forks.
- Serve on sandwich rolls, over rice, or on top of your favorite salads. *If sauce is not as thick as you'd like it to be, you can prop open the lid and let some additional liquid evaporate before shredding and serving. Note: sauce will thicken further as it cools.
Notes
- Stovetop - Transfer desired amount to a small pan. Add a splash of pineapple juice, water, or chicken broth. Heat on low, covered, for 10-12 minutes or until heated through. *Be sure to remove the lid and stir regularly!
- Oven - Transfer desired amount to an oven-proof baking dish. Add a splash of pineapple juice, water, or chicken broth. Cover and heat at 300° for 15-20 minutes or until heated through.
- Crockpot - Transfer chicken to the crockpot. Add a splash of pineapple juice, water, or chicken broth. Cover and heat on the "warm" setting for 2-4 hours.
- Air fryer - Transfer desired amount to a small oven-proof baking dish. Add a splash of pineapple juice, water, or chicken broth. Heat at 320° for 6-8 minutes.
- Microwave - Transfer desired amount to a microwave safe dish. Add a splash of pineapple juice, water, or chicken broth. Cover and microwave on high heat for 1-2 minutes, stirring after 1 minute.
Wayne Dunlap says
Ihave tried this recipe a couple of times. It is my daughter’s favorite . Thanks
Cathy Trochelman says
So happy to hear that….thank you for letting me know!
Nicole says
Any way to reduce the cooking5-6 hours with increased temperature?
Cathy Trochelman says
You could probably set it higher for 6 hours, just watch out for burning around the edges.
Litha strandbaek says
Can it be reheated and how?
Looks great. Thanks
Amber Smith says
Try using the microwave. That should be really simple. Depending on how much you put in there start out with a little less time, take it out and test the heat. If it’s not warm enough, put it back in and he gets some more.
Sarah says
Is the coleslaw on this regular coleslaw, or is it the Hawaiian coleslaw that was above the recipe?
Cathy Trochelman says
This is the Hawaiian Coleslaw 🙂
Charisma Boertje says
Has anyone made this with Orange Juice instead of pineapple? I have a child who is allergic to pineapple, but this sounds so yummy!
Cathy Trochelman says
Orange juice would work well!
Gail says
I am definitely going to make this for a weekend gathering. We have tons of family and this would be a great comfort food dinner on a Saturday. Homemade rools and your Hawaiian Chicken are going to be the stars. Thank you for the idea.
Mia says
Is there any way to speed up the process. Or maybe make the sauce the night before and mix all together in the morning?
Janet says
something is missing in the flavor of the chicken sauce for me. making the coleslaw and hoping the combination pulls it together. otherwise I like the recipe and it is easy!
Denise Zenisek says
The recipie looks very delicious! But all these flashing ads are distracting and take away
from the excitement of the recipie!
ztspad says
This recipe is definitely a good starting point for a great pulled chicken. I read through all the reviews and went to work. I agree with one person that said she was going to use chicken thighs, I think boneless, skinless breasts get too dry so I will add a mix next time. I added more flour at the beginning hoping it would help thicken it up a bit more in the end, but it didn’t. I cooked it the full 8 hours and in the end still felt it needed a bit more flavor. I added some (about 1/2 cup) crushed pineapple and about 1/2 of a mango habanero BBQ sauce I had on hand. I didn’t have time to cook the sauce down any so it was very messy. I served it with the Hawaiian coleslaw which was great!
Suzanne Fine says
Could you send me the recipe you used for the Hawaiian slaw? Thanks so much!!
Nikki says
I cooked this as written and at the 6 hour mark, my chicken was burnt. It was on low. Sad that this didn’t work out for us and that I had to make another plan for dinner.
Taylor says
What type of buns were used?
Rosie says
What about the cole slaw how do you make that?
Suzanne Fine says
What is your recipe for the slaw? Looks great! I’m about to make the chicken now for the first time.
Ashley says
Is there anything I can substitute for the pineapple juice? My sister is allergic to apples, pineapples, cherries, and oranges.
Bonnie Bowman says
I got up early to make this recipe for dinner later today. I was completely stumped as your instructions were incomplete. Your recipe requires making two sauces, one from catsup and spices, etc. and the other from onions and pineapple juice thickened with flour. Then you simply state to cover the chicken with the sauce. Which sauce? Was the 1st mixture that was set aside to be added at some point to the onion mixture? Please edit your recipe carefully before publishing, as it can be very confusing. i will edit my rating later based on how it turns out, but for now, the recipe itself only gets one star and that is for the fact that it sounds appealing.
Cathy Trochelman says
So sorry the instructions seemed incomplete. I re-read them and all the steps were included. I’ve tried to make them more clear for next time.
Amanda Evans says
I love this recipe! I’ve used it at least a dozen times and its a huge hit! I have a slightly larger party this weekend, about 35… Can I make this in a big pot on low heat?
Cathy Trochelman says
So sorry I never got back to you on this! Did you decide to try it? I’d love to hear how it went.
Rebekah says
Some of the comments say 6 hours on low and the instructions say 8 hours. How much time is needed on low?
Cathy Trochelman says
It will depend on your crock pot….6-8 hours on low is the typical range.
Bonnie F says
Could you do this in an Instant pot? I’ve done it in the crock pot and love it. Would you make an adjustments?
Charles Wagner says
I would like to know if this could be done in a pressure cooker also!
Cathy Trochelman says
I am sure you can make this in a pressure cooker, or Instant-Pot, but I do not have those instructions.
Deanne Korsak says
I have made this numerous times and everyone loves it. Making it now to take to a friend who broke her arm. 5stars!
Suzanne Fine says
My family absolutely loves this recipe. Question though – what are your thoughts on how to lower the sugar in the recipe, but still getting the same flavor profile??
What would you suggest editing or adding?
Thank you so much,
Suzanne Fine
Cary says
I have this in the crock pot for dinner tonight. One question; all of the pictures show pulled chicken like in a sandwich. Can anyone tell me how best to go from cooked chicken breasts to pulled chicken? Thanks.
Cathy Trochelman says
Oversight on my part- I will add that step to the end of the recipe! Thank you!
Sandie says
I’m definitely gonna try this having friends over so I know they’re going to love it! Thanks for sharing
kenneth says
Would it be okay to make the sauce and then marinate the chicken in it overnight and then place it in the slowcooker in the morning? May not have time in the morning to make the sauce first :/
Cathy Trochelman says
Yes! infuse the flavors 🙂
Jesse says
I am wondering if you have heard of anyone doing this in an Instant Pot, and if so, how that might change the instructions. Thank you!
Cathy Trochelman says
I am sure you can make this in an Instant Pot but I don’t have specific instructions.
Debbie Davis says
Made this today,came out perfect !! Followed the recipe exactly as written. It took the full 15 minutes to thicken. The coleslaw also came out perfect. I served with Hawaiian slider rolls. Will make again !
Tammy says
What are the best buns to use for Hawaiian chicken
Cathy Trochelman says
I love the Hawaiian sweet buns, but you could use butter rolls or whatever buns your family prefers!
Barbara West says
I am making this today. It smells heavenly! I’m wondering though why you didn’t finish the instructions. Beyond the obvious of shredding and putting on a bun I think it should have been part of the instructions.
Cathy Trochelman says
Thank you for the feedback Barbara, that was an oversight!
Glenda V. says
Love the recipe, has anyone tried freezing it? I’m preparing for youth camp and feel like it would be easier to make it ahead, freeze it and then heat it when we get there.
Cathy Trochelman says
Hi Glenda, I think it would freeze well.
Laure McKeen says
Can I use chicken thighs instead of breasts?
Cathy Trochelman says
Yes if you prefer thighs, go ahead, it will be delicious!
Cheryl O says
I give this recipe a 10/10. Absolutely delicious. I did mix the ingredients for the sauce the night before and refrigerated it, so it was all ready to cook with the butter, onions & flour in the morning. The sauce thickened beautifully. Great recipe!
Cathy Trochelman says
Thank you!
Scott Steele says
How would one do this in an Instant-Pot??? Just got mine, and am looking for recipes
Cathy Trochelman says
I am sure you can make this in the IP, but I don’t have specific instructions.
Carrie W says
We thought this was an excellent meal. We will make it again and might add bell peppers and a hit of vinegar at the end just to brighten it up. It could make a fun meal as a bowl with rice and vegetables too.
JG says
I’m glad we tried it but it was too sweet for us. I ended up adding some vinegar to try to make it more sweet and sour but it was still a bit too much pineapple taste. The kids and my husband just picked at it. I thought it was a nice change from other recipes we’ve tried for pulled chicken, but it wasn’t really enjoyed in our house.