Life gets busy, right? And sometimes you just want dinner to basically make itself. That’s where this Slow Cooker Hawaiian Chicken comes in. It’s sweet, a little tangy, a bit spicy, and smells like a luau in your kitchen. No joke.
Honestly, I’ve made this like five times now and every time, my family is like, “Wait, did you really just throw this in the slow cooker?” And I’m like, “Yep. No sweat. Magic, baby.”
Alright, quick background. Hawaiian chicken isn’t some super traditional dish from Hawaii, but more of a mainland version of sweet and savory chicken that’s got a tropical flair. Usually it’s cooked with pineapple, brown sugar, soy sauce, maybe a little chili sauce or garlic for kick.
It’s like teriyaki’s fruity cousin who vacations in Maui.
This slow cooker version? Even better. You just dump everything in, walk away, and come back to something that smells like vacation and tastes like comfort food had a beach day.
Here’s the list—nothing too fancy, nothing too weird:
Let’s get real for a sec. Slow cooker meals are great because they’re easy, but there’s still a few things you can do to make it really good.
No brown sugar? Use coconut sugar or maple syrup.
No pineapple chunks? Fresh pineapple chunks or even crushed pineapple work fine.
No apple cider vinegar? White vinegar or rice vinegar will do in a pinch.
Want to make it ahead? Prep everything the night before and store in the fridge. Just dump it in the slow cooker in the morning.
Also, this recipe is totally freezer-friendly. Make a double batch, freeze one, and you’ve got dinner sorted for another day.
Take your chicken thighs and season them lightly with salt and pepper. If you’re searing them, heat a skillet with a little oil and brown both sides. Doesn’t have to be cooked through—just get that golden crust on there.
In the slow cooker, mix together:
Toss in the chicken (seared or not), then add a 20 oz can of pineapple chunks (drained or not—you can leave the juice in for more flavor). Stir everything together.
Cover and cook on low for 4 to 5 hours. Or high for 2 to 3 hours. I usually go low and slow. Gives the flavors time to hang out and get cozy.
Once the chicken is done, remove it and set aside. Pour the sauce into a small pot. Mix 1 tbsp cornstarch with 2 tbsp water and whisk into the sauce. Cook over medium heat until it thickens, about 5 minutes. If you like a thinner sauce, skip this step or just do a quick simmer.
Put the chicken back into the sauce. Stir to coat. Garnish with chopped green onions and sesame seeds. Serve over rice, quinoa, or even noodles. Or just eat it with a spoon. I won’t judge.
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This Slow Cooker Hawaiian Chicken is a sweet, tangy, and totally hands-off dinner that brings a taste of the tropics to your kitchen. With juicy chicken thighs, pineapple chunks, and a sticky-sweet soy sauce glaze, it’s a flavor-packed meal that practically makes itself. Perfect for busy nights, meal prep, or feeding a hungry crowd, this dish is easy to customize and always a crowd-pleaser.
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For extra flavor, add a splash of lime juice or a teaspoon of ginger.
Leftovers keep well in the fridge for 3–4 days.
Freeze extra sauce or cooked chicken for future meals.
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
