Slow Cooker Hawaiian Chicken Recipe

Alright, let’s talk about this Crockpot Hawaiian Chicken . It’s sweet, a little smoky, and packed with tropical flavor. And the best part? You basically dump everything in a pot and walk away.

No babysitting. No flipping. Just come back later to juicy, tender chicken that shreds like a dream.

Recipe Features

This isn’t your average slow cooker recipe—it’s got pineapple, bacon, and barbecue sauce. That means it’s got layers of flavor without making you work for it.

It's great for:

• Busy weeknights – toss it in the crockpot in the morning, eat it at dinner
• Meal prep – make a big batch and use it over rice or in sandwiches all week
• Potlucks – everyone loves sweet and savory flavors together
• Customization – add more veggies, skip the bacon, switch up the heat level

Ingredient Notes:

Let’s break down what’s going into this thing—and why it works.

• Chicken breasts – lean and shred nicely, but thighs work too (they’re juicier)
• Bacon – adds a smoky depth, but you can skip it if you want
• Barbecue sauce – go with your favorite brand, just don’t cheap out on flavor
• Pineapple – crushed, drained well—this is what gives it that tropical punch
• Bell pepper – adds color, crunch, and sweetness
• Soy & Worcestershire sauces – umami boosters, no explanation needed
• Garlic powder & pepper – simple seasoning that ties everything together

How to Make Crockpot Hawaiian Chicken?

Here’s how you do it—step by step, real talk only.

Step 1: Toss Everything In

Grab your slow cooker. Add the chicken first. Then pile on the cooked bacon, diced bell pepper, pineapple, and all those sauces.

Don’t stir too much. Let it sit on top. The flavors will melt together while it cooks.

Step 2: Cook It Low and Slow

Cover it up. Set it to low. Walk away for 6 hours. Don’t peek. Seriously—every time you lift the lid, you lose steam and mess with the cook time.

Step 3: Shred and Serve

Once it’s done, pull the chicken out and shred it right in the pot with two forks. Stir everything together so the chicken gets coated in all that good sauce.

Serve it over rice. Or buns. Or straight from the spoon if you're me on a lazy night.

Expert Tips

• Use a big enough slow cooker – at least 5 quarts. Otherwise things get crowded.
• Drain that pineapple well – you don’t want a soup at the end.
• Shred the chicken right in the pot – easier cleanup, more flavor.
• Want it thicker? – remove the lid during the last 30 minutes to reduce the sauce.
• Make it ahead – this tastes even better the next day.

Variations

Want to mix it up? Here’s what you can try:

• Swap the chicken – use pork chops or chicken thighs instead
• Add more veg – carrots, onions, green beans, water chestnuts—go wild
• Spice it up – throw in a jalapeño or a dash of cayenne
• Skip the bacon – still tasty, just less smoky
• Switch up the fruit – mango or mandarin oranges for a different twist

Can This Be Made in the Instant Pot Instead?

Yep! Here’s how:

• Hit “sauté” and brown the chicken and bacon first.
• Add all other ingredients.
• Seal the lid and pressure cook for 10–12 minutes.
• Quick release, then shred and stir.

Boom. Done in under 30 minutes.

What to Serve With Crockpot Hawaiian Chicken?

So many options:

• Over rice – white or brown, your call
• On hamburger buns – for pulled chicken sandwiches
• With quinoa or couscous – for a lighter base
• Alongside steamed broccoli or coleslaw – for balance
• Topped with fresh cilantro or green onions – for brightness

Storage

Store leftovers in an airtight container in the fridge for up to 4 days . Reheat in the microwave or on the stove.

Want to freeze it? Totally fine—store in a freezer-safe bag or container for up to 3 months . Thaw in the fridge overnight before reheating.