Slow Cooker Hawaiian Chicken Recipe

Slow Cooker Hawaiian Chicken is made with tender chicken thighs soaked in a sweet and savory sauce that is bursting with pineapple flavors. This is a super easy recipe to follow with only 15 minutes of prep time!

Slow Cooker recipes are some of the easiest to make because you simply dump the ingredients in the pot and wait to do its magic. My all-time favorite crockpot dishes are Corned Beef with Cabbage, Pineapple Pork Loin, and Lamb Stew.

This Crockpot Hawaiian Chicken is bursting with flavors and aromas. Made with chicken thighs, pineapple, bell peppers, and brown sugar this dish will definitely impress you. And the best part about it is that you can make it during those busy days with pretty much no effort.

It requires only 15 minutes of preparation time. So, you can quickly prepare the ingredients in the morning, and let them slowly cook for 7-8 hours. Then, when you come home from work, you will be rewarded with a flavorful and delicious dinner.

This dish is similar to Sweet and Sour Chicken but it is lighter and heartier. It is perfect to serve over white rice or brown rice. Alternatively, it makes a great sandwich and is perfect for family dinners, game day, or larger gatherings.

Table des matières

What is hawaiian chicken?

It is a sweet and tangy dish that is made with pineapple chunks, chicken meat, brown sugar, and some type of veggies like bell pepper. In addition, this is a healthy meal that is also gluten-free and dairy-free. Usually served over white rice.


Slow Cook:

2 lbs chicken thighs (boneless and skinless – cut into 1-2 inch pieces, or chicken breasts)

1/3 cup low-sodium soy sauce

2 tablespoons lime juice

1/4 cup orange juice

1 tablespoon lime zest

2 tablespoons sesame oil

1 20 oz can pineapple chunks (do NOT drain)

1 red bell pepper (cut into 1-inch chunks)

1 yellow bell pepper (cut into 1-inch chunks)

1 tablespoon garlic (minced)

1 tablespoon ginger (grated)

1/3 cup brown sugar

1/3 cup hoisin sauce

1 teaspoon red pepper flakes (optional)

Cornstarch Slurry:

4 tablespoons orange juice

2 tablespoons cornstarch


4 green onions sliced

Sesame seeds

Slivered almonds


Place a large skillet over high-heat and add some oil, once hot, sear the chicken pieces until browned.

Place the thighs in the crockpot.

Add the rest of the ingredients on top.

Cover with the lid on the slow cooker, and cook on LOW for 7-8 hours, or HIGH for 3-4 hours.

During the last 30 minutes of cooking, add the cornstarch slurry. Close the lid and let it cook for 30 more minutes.

Serve it warm over some white rice and veggies on the side.


Calories: 766kcal | Carbohydrates: 67g | Protein: 41g | Fat: 49g | Saturated Fat: 12g | Cholesterol: 223mg | Sodium: 1273mg | Potassium: 973mg | Fiber: 4g | Sugar: 50g | Vitamin A: 1575IU | Vitamin C: 128mg | Calcium: 80mg | Iron: 3mg

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