Can I use chicken thighs instead of chicken breasts for Slow Cooker Hawaiian Chicken?

Yes, you can easily substitute chicken breasts with chicken thighs for a juicier, richer flavor. The cooking process remains the same, and chicken thighs will still shred beautifully once cooked.

How can I thicken the sauce if it’s too runny?

If your sauce isn't thick enough, you can leave the slow cooker lid slightly open to let excess liquid evaporate. Alternatively, transfer the sauce to a saucepan and simmer on the stove until it reaches the desired thickness.

Can I make Slow Cooker Hawaiian Chicken ahead of time?

Absolutely! Slow Cooker Hawaiian Chicken is perfect for meal prepping. After cooking, simply store the shredded chicken in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the microwave, stovetop, or slow cooker.

What can I serve with Slow Cooker Hawaiian Chicken?

This dish is incredibly versatile. You can serve it over rice (white, brown, or cauliflower rice), in sandwiches, or on top of a fresh salad. Garnish with sliced green onions, sesame seeds, or jalapeños for an extra touch.

Slow Cooker Hawaiian Chicken - Easy Recipe

Name: Slow Cooker Hawaiian Chicken
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Hawaiian
Ingredients: 3 pounds boneless, skinless chicken breasts; 1 cup chopped onion; 2 tablespoons butter; 1/4 cup all-purpose flour (or 2 tablespoons cornstarch for a gluten-free version); 2 cups pineapple juice; 1/2 cup brown sugar; 3/4 cup ketchup; 1 tablespoon soy sauce; 4 cloves garlic, minced; 1 1/2 teaspoons Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon onion powder; 1/2 teaspoon ground ginger

Description

Slow Cooker Hawaiian Chicken is a flavorful, easy-to-make dish that blends savory and sweet flavors. The chicken is cooked slowly in a tangy pineapple-based sauce, resulting in tender, juicy chicken that’s perfect for sandwiches, rice, or salads. Whether you’re hosting a party or preparing a quick weeknight dinner, this recipe is sure to be a hit.

Ingredients

Scale

3 pounds boneless, skinless chicken breasts
1 cup chopped onion
2 tablespoons butter
1/4 cup all-purpose flour (or 2 tablespoons cornstarch for a gluten-free version)
2 cups pineapple juice
1/2 cup brown sugar
3/4 cup ketchup
1 tablespoon soy sauce
4 cloves garlic, minced
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon ground ginger

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, garlic, Worcestershire sauce, and spices. Set aside.
In a skillet, melt butter over medium-high heat. Add chopped onion and sauté until it begins to brown.
Stir in flour and cook for one minute, then pour in the pineapple juice mixture. Bring to a boil, stirring constantly, and simmer for 10-15 minutes until the sauce thickens.
Place chicken breasts in the slow cooker and pour the sauce over them. Cook on low for 8 hours.
After cooking, shred the chicken using two forks and mix it with the sauce. If the sauce is too thin, leave the lid slightly open for a few minutes to reduce the liquid.
Serve the chicken on sandwich rolls, over rice, or on top of salads.

Notes

For a richer flavor, substitute chicken thighs for the breasts.
To make the recipe gluten-free, replace flour with cornstarch.
For extra sweetness, add fresh pineapple chunks or bell peppers to the slow cooker.
If the sauce is too thin, let it simmer uncovered for a few minutes to thicken.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Hawaiian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 23g
Sodium: 497mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 36g
Cholesterol: 101mg