This Easy Slow Cooker Hawaiian Chicken is a tasty dish with juicy chicken, sweet pineapple, and a hint of soy sauce. It’s a perfect mix of flavors that everyone will love!
I simply add all the ingredients to the slow cooker and let it do its magic. It smells amazing while it cooks, and I get to spend that time relaxing—win-win! 🌺
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe because they cook evenly. If you want, you can substitute with thighs for more flavor or use tofu for a vegetarian option.
Pineapple: Fresh pineapple gives a vibrant taste, but canned pineapple works well too—just make sure to drain it. You can use mango for a different fruity twist!
Soy Sauce: This adds saltiness and depth. If you need a lower sodium option, choose low-sodium soy sauce. Tamari is also a good gluten-free alternative.
Brown Sugar: Brown sugar adds that nice caramel flavor. If you’re avoiding sugar, try using honey or a sugar substitute like Stevia, remembering to adjust the amount.
Coleslaw: Store-bought coleslaw is super convenient. You could throw together a quick slaw or use any favorite salad mix for crunch.
How Do I Make My Chicken Extra Tender?
Cooking chicken to perfect tenderness is essential for this recipe. Using your slow cooker is a great start, but here are some tips:
- Don’t skip the initial seasoning. Sprinkling salt and pepper on the chicken beforehand helps heighten flavor.
- Cook on LOW for longer for the best tender chicken. This allows time for the meat to absorb all that tasty pineapple-soy sauce.
- If cooking on HIGH, reduce cooking time. You’ll want the chicken just done, as overcooking can dry it out.
- Shredding the chicken while it’s still hot helps keep it moist as it absorbs sauce after being mixed back in.
Enjoy your cooking adventure with these helpful tips!
Easy Slow Cooker Hawaiian Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained, reserve juice)
- 1/2 cup pineapple juice (from the canned pineapple or fresh)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon ginger powder (or 1 teaspoon fresh grated ginger)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional for a little heat)
- 1 small onion, thinly sliced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Slider buns or sandwich rolls, for serving
- Coleslaw (store-bought or homemade), for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and needs to cook for either 6-7 hours on LOW or 3-4 hours on HIGH in the slow cooker. After cooking, you’ll need a few minutes to shred the chicken and assemble the sandwiches. Altogether, plan for around 7-8 hours if cooking on LOW, including prep time!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by spraying the inside of your slow cooker with non-stick spray or lightly greasing it with oil. This will help prevent sticking.
2. Add Chicken and Aromatics:
Place the chicken breasts at the bottom of the slow cooker. Scatter the sliced onion and minced garlic on top of the chicken evenly.
3. Mix Sauce:
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger powder, black pepper, and crushed red pepper flakes (if you like a bit of heat).
4. Combine with Pineapple and Pour:
Add the pineapple chunks to the slow cooker, then pour the sauce mixture over the chicken and pineapple, ensuring everything is well coated.
5. Cook:
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You want the chicken to be tender so that it shreds easily.
6. Shred the Chicken:
When the chicken is done cooking, carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it well to coat with the sauce.
7. Thicken the Sauce (optional):
If you prefer a thicker sauce, stir the cornstarch mixed with water into the slow cooker and cook on HIGH for an additional 15-20 minutes until it thickens.
8. Assemble Sandwiches:
Spoon the Hawaiian chicken onto slider buns or sandwich rolls. Top each with coleslaw for a nice crunch and pop of color.
9. Serve:
Serve the sandwiches immediately, letting everyone add extra pineapple chunks or side dishes of their choice. Enjoy your delicious Hawaiian chicken sliders!
These sliders are sweet, tangy, and sure to be a hit for gatherings or weeknight dinners. Happy cooking!
FAQ for Easy Slow Cooker Hawaiian Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to cook it on HIGH for at least 4-5 hours instead of LOW. Frozen chicken takes longer to cook, so keep an eye on it to ensure it’s fully cooked and tender.
What Can I Substitute for Soy Sauce?
If you’re looking for a soy sauce alternative, you can use tamari for a gluten-free option or coconut aminos for a soy-free choice. Both alternatives will provide a similar flavor profile, though they may be a bit sweeter.
How Should I Store Leftovers?
Store any leftover Hawaiian chicken in an airtight container in the fridge for up to 3 days. You can reheat it on the stove or in the microwave until warmed through. For best results, add a splash of chicken broth or water when reheating to keep it moist!
Can I Make This Dish Spicier?
Absolutely! If you prefer a spicier kick, you can increase the amount of crushed red pepper flakes or even add a sliced jalapeño during cooking. Adjust to your taste—the heat can always be customized!
