Name: Slow Cooker Hawaiian Chicken Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Hawaiian
Ingredients: 1 lb. boneless skinless chicken breast; ½ lb. boneless skinless chicken thighs; ½ small yellow onion, diced; 3 garlic cloves, minced; 1 8-ounce can crushed pineapple, slightly drained; ⅓ cup coconut aminos; Juice of 1 lime (2 to 2 ½ tablespoons); ½ teaspoon ground ginger; ¼ teaspoon red pepper flakes; ½ teaspoon fine sea salt; ¼ teaspoon black pepper; Swiss chard leaves; Avocado slices; Shredded carrots; Shredded purple cabbage; Green onions; Sliced almonds; Fresh cilantro

There's something wonderfully comforting about a dish that slowly simmers into sweet, tangy, and savory perfection, and this Slow Cooker Hawaiian Chicken Recipe fits the bill beautifully. It’s like a little tropical vacation that you can whip up right in your own kitchen, with minimal hands-on time and maximum flavor.

The image shows six fresh spring rolls neatly arranged on a white plate. Each roll is wrapped with large green leafy lettuce and filled with colorful layers inside, including orange shredded carrots, purple cabbage, pale shredded chicken or tuna, and slices of green avocado. The rolls are tightly packed and cut in half to show the vibrant filling. Next to the rolls is a wooden bowl filled with dark soy sauce topped with red chili flakes and slices of green chili. A wedge of lime is also on the side. The plate is placed on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Hawaiian Chicken Recipe
Top Tip
How to Serve Slow Cooker Hawaiian Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Hawaiian Chicken Recipe

Why You'll Love This Recipe

I’m genuinely thrilled every time I make this Slow Cooker Hawaiian Chicken Recipe because it’s a blend of flavors that feel fresh yet cozy—a rare combo that’s perfect for busy weeknights and casual weekend meals alike. Plus, the slow cooker does all the hard work for you.

Hands-Off Convenience: Just toss everything in the slow cooker and let it work its magic—you’ll come back to juicy, tender chicken bursting with Hawaiian-inspired flavors.
Versatile Serving Options: Whether you like it wrapped in Swiss chard, piled over rice, or spooned onto a salad, this recipe adapts beautifully to your mood and cravings.
Fresh, Balanced Flavors: The combination of pineapple, lime, ginger, and coconut aminos creates a sweet-savory mix that’s never overpowering, just perfectly balanced.
Great for Leftovers: I love that this chicken tastes just as amazing the next day, making it a fantastic option for meal prep or quick lunches.

Ingredients & Why They Work

Each ingredient in this Slow Cooker Hawaiian Chicken Recipe does a little something special, whether it’s adding depth, tang, or a touch of heat. Knowing these bits can help you shop smarter and even tweak it to your tastes.

Flat lay of boneless skinless chicken breasts and thighs, half a small yellow onion diced, three whole garlic cloves, a small white ceramic bowl with crushed pineapple chunks, a small white bowl with dark coconut aminos sauce, a small white bowl with freshly squeezed lime juice, a small white bowl holding ground ginger powder, a small white bowl with red pepper flakes, a small white bowl with fine sea salt, a small white bowl with black pepper, fresh green Swiss chard leaves, ripe avocado slices, bright shredded carrots, vibrant shredded purple cabbage, green onion stalks, a small pile of sliced almonds, and fresh cilantro sprigs all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breast and thighs: I like mixing both cuts for texture variation—breasts shred nicely while thighs stay juicy and flavorful.
Yellow onion: Adds sweetness and a mellow background aroma as it cooks slowly with the chicken.
Garlic cloves: No surprise here; garlic gives that essential savory boost that harmonizes the whole dish.
Crushed pineapple: The star of the dish, it brings natural sweetness and acidity that brighten the sauce beautifully.
Coconut aminos: A fantastic soy sauce alternative with a hint of sweetness, it rounds out the umami flavor while keeping things healthier.
Lime juice: Fresh lime adds zesty brightness and balances the pineapple’s sweetness perfectly.
Ground ginger: Gives a subtle warmth and complexity without overpowering the other flavors.
Red pepper flakes: Just a pinch for a gentle kick—you can always adjust based on your heat preference.
Sea salt and black pepper: Simple seasonings that tie everything together and bring out the natural flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Slow Cooker Hawaiian Chicken Recipe is how easy it is to play around with based on what you have or what you're in the mood for. I often tweak it depending on the season or just what’s in my fridge.

Add Some Veggies: Sometimes I throw in bell peppers or snap peas about halfway through cooking for added crunch and color—feel free to experiment with your favorite vegetables.
Spice It Up: If you’re someone who loves heat, I dial up the red pepper flakes or add a splash of sriracha for a spicy twist.
Swap the Greens: While Swiss chard wraps are my go-to, lettuce leaves or even tortillas make great alternatives.
Make It Gluten-Free: This recipe is naturally gluten-free when you choose gluten-free coconut aminos, so it’s a safe bet for friends with sensitivities.

Step-by-Step: How I Make Slow Cooker Hawaiian Chicken Recipe

Three stacked wraps are shown, each made of bright green leafy outer layers holding inside layers of shredded purple cabbage, thin orange carrot strips, chunks of green avocado, and light brown shredded filling, arranged neatly to show the colorful cross-section. They sit on a white plate with a lime wedge on the side, all placed on a white marbled surface with some green herbs nearby. The background is a soft grey blurred out, giving focus to the fresh and healthy appearance of the wraps. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer the Flavors

Start by placing your chicken breasts and thighs right into the slow cooker. I like to dice the yellow onion and mince the garlic before sprinkling them evenly over the chicken. This layering helps every bite get some of those lovely aromatics without overpowering the chicken.

Step 2: Mix and Pour the Sauce

In a small bowl, combine the slightly drained crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Give it a good stir until everything is blended nicely. Pour this luscious mixture over your chicken and onions, making sure the sauce distributes evenly. You’ll smell that tropical tang start to pop right away!

Step 3: Slow Cook to Perfection

Cover and cook on low for 4 to 6 hours, or if you’re short on time, high for about 3 hours. You want to be sure the chicken is completely cooked through and tender enough to shred easily with two forks—don’t try to rush this part, as slow cooking is the secret to juicy, tender chicken.

Step 4: Shred and Soak up the Juices

Remove the chicken from the slow cooker onto a plate or cutting board, then shred it up with a couple of forks. Once shredded, return the chicken to the slow cooker and stir it around to soak up all those flavorful juices. If you’re not serving right away, just keep it on “Keep Warm” so it stays perfect.

Step 5: Serve and Enjoy!

Whether you’re making Swiss chard wraps, piling it onto a salad, or gobbling it bowl-style, this dish comes together in a snap and tastes like you spent hours in the kitchen.

Top Tip

From my experience, this recipe shines brightest when you trust the slow cooker to do its job and resist the urge to peek too often. I’ve learned that a little patience goes a long way.

Don’t Overfill: Make sure your slow cooker isn’t stuffed too tight; a good airflow helps cook everything evenly.
Drain Pineapple Slightly: I’ve found leaving just a bit of juice prevents the sauce from becoming too watery while keeping that tropical flavor intact.
Shred While Warm: Shredding the chicken right after cooking makes it easier and tighter, so it works better in wraps or bowls.
Use the “Keep Warm” Setting: It helps the chicken absorb the sauce without drying out, especially if dinner isn’t ready at the exact time.

How to Serve Slow Cooker Hawaiian Chicken Recipe

Garnishes

I love topping my Hawaiian chicken with sliced green onions for a crisp, subtle oniony crunch. Fresh cilantro is another must-have for me—it brightens the dish with herbal freshness. A sprinkle of sliced almonds adds a satisfying nutty texture that perfectly balances the tender chicken.

Side Dishes

This chicken is fantastic with light sides; I often serve it alongside steamed jasmine rice or cauliflower rice if I want to keep things low-carb. A simple side salad with shredded purple cabbage and carrots complements the tropical flavors really well, adding crunch and color.

Creative Ways to Present

For a fun family dinner, I’ve arranged the shredded chicken bar-style, letting everyone build their own wraps or bowls with a variety of toppings and garnishes. This recipe also shines served over toasted naan or as filling in corn tortillas for a Hawaiian-inspired taco night.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and have found they stay moist and delicious for up to 4 days. Sometimes the chicken soaks up even more flavor overnight, so leftovers are often tastier than the first day!

Freezing

This recipe freezes beautifully—I portion it out into freezer-safe bags or containers and pull it out whenever I need an easy dinner. Just thaw overnight in the fridge before reheating to keep the texture perfect.

Reheating

I prefer reheating slow cooker Hawaiian chicken gently on the stovetop over low heat with a splash of water or extra lime juice to refresh flavors and prevent it from drying out. You can also microwave leftovers covered with a damp paper towel to keep moisture locked in.

Frequently Asked Questions:

Can I use only chicken breasts or thighs in this Slow Cooker Hawaiian Chicken Recipe?

Absolutely! Using just breasts will give you leaner, drier shreds, while thighs tend to be more tender and juicy. I like mixing both for the best texture, but either works well depending on your preference.

What can I substitute for coconut aminos?

If you don’t have coconut aminos on hand, you can swap in low-sodium soy sauce or tamari for a similar umami flavor, though it will be a bit less sweet. Keep in mind those are not soy-free if that matters to you.

Can I make this recipe in an Instant Pot?

Yes! You can make this Slow Cooker Hawaiian Chicken Recipe in an Instant Pot by using the pressure cook setting for about 15 minutes with natural release. It’s a great quick alternative if you’re short on time.

How spicy is the dish and can I adjust the heat level?

The recipe calls for just a quarter teaspoon of red pepper flakes, providing a gentle background warmth. You can easily adjust this amount—or omit it entirely—based on your heat tolerance.

Final Thoughts

This Slow Cooker Hawaiian Chicken Recipe is one of those dishes that feels like a hug on a plate—comforting, bright, and refreshingly different. It’s become a staple in my house because of how effortless it is to prepare and how reliably delicious it turns out. I can’t recommend it enough if you want a simple recipe that’s full of homemade flavor and great for everyday dinners or casual get-togethers. Give it a try—you might just find yourself making it on repeat like me!