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Slow Cooker Hawaiian Chicken Recipe

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4.3 from 34 reviews

This Slow Cooker Hawaiian Chicken recipe features tender, shredded chicken breasts simmered in a sweet and tangy pineapple-based sauce. Perfect for easy meal prep, it offers a delightful combination of savory flavors with a tropical twist. Serve it on sandwich rolls, over rice, or atop your favorite salads for a versatile and crowd-pleasing dish.

Ingredients

Chicken and Sauce

  • 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

  1. Prepare the sauce: In a large glass measuring cup or mixing bowl, combine pineapple juice, brown sugar, ketchup, soy sauce, minced garlic, Worcestershire sauce, salt, pepper, onion powder, and ground ginger. Whisk all ingredients together until well incorporated and set aside.
  2. Sauté the onion: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chopped onions and sauté them until they begin to brown and soften, about 3-5 minutes.
  3. Create the thickening base: Stir the all-purpose flour into the browned onions and butter, cooking for about 1 minute to eliminate the raw flour taste and create a roux base.
  4. Add the pineapple sauce: Gradually add the pineapple juice mixture to the skillet with the onion, butter, and flour. Stir constantly and bring the mixture to a boil on medium heat.
  5. Thicken the sauce: Continue boiling the sauce while stirring for 10-15 minutes, or until it thickens to a consistency suitable for coating the chicken well.
  6. Slow cook the chicken: Place the raw chicken breasts in the slow cooker. Pour the thickened pineapple sauce over the chicken. Cover and cook on low heat for 8 hours.
  7. Shred the chicken: After cooking, use two large forks to shred the chicken directly in the crockpot, mixing it well with the sauce.
  8. Serve: Serve the Hawaiian chicken on sandwich rolls, over steamed rice, or atop your favorite salads. If the sauce is thinner than desired, you can prop open the crockpot lid during the last few minutes of cooking to allow some liquid to evaporate, or let the sauce thicken further as it cools.

Notes

  • You can adjust the sweetness by varying the amount of brown sugar according to your taste preference.
  • For an extra kick, add a pinch of red pepper flakes or hot sauce to the pineapple sauce.
  • This dish freezes well—store chicken and sauce in an airtight container for up to 2 months.
  • If you prefer, substitute chicken thighs for a juicier, more flavorful result.
  • The sauce will thicken more upon cooling, so don’t worry if it seems a bit thin straight from the slow cooker.

Find it online: https://justsosavory.com/slow-cooker-hawaiian-chicken-recipe/