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Crock Pot Hawaiian Chicken

Crock Pot Hawaiian Chicken from weelicious.com

Ready, set, go, it’s crock pot time. Whether you call it a crock pot or slow cooker, it should be your best friend when you’re looking to make healthy, wholesome recipes during the winter.

Crock Pot Hawaiian Chicken from weelicious.com

This Crock Pot Hawaiian Chicken is massive delicious and will remind you of those tropical flavors you enjoy in the islands if you’ve ever been there. This chicken has the sweetness of fresh pineapple mixed with Polynesian/asian flavors including soy sauce and fresh ginger. With a touch of honey added for sweetness and all you need to do is add everything into your crock pot to do the rest of the work.

Crock Pot Hawaiian Chicken from weelicious.com

If you want to really make life easy you can add cooked brown rice directly into your crock pot in the last 30 minutes of cooking to warm it up and absorb all the succulent flavors that this dish creates.

Crock Pot Hawaiian Chicken from weelicious.com

When you pull the pieces of chicken out of the slow cooker the meat is more buttery, juicy and tender then you can imagine. The best part is that the recipe can easily be doubled so you can feed a big group or have plenty of leftovers. Serve it with Perfect Brown Rice, Asian Slaw, Sesame Seaweed Salad or Simple Sautéed Collard Greens for a meal that’s sure to please!

Crock Pot Hawaiian Chicken from weelicious.com

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Crock Pot Hawaiian Chicken (serves 4-6)

Prep Time: 5 mins Cook Time: 2 mins

egg free

nut free

Ingredients

  • 1 8-ounce can crushed pineapples in juice
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 1 small garlic clove, minced
  • 1 1/2 pounds chicken breasts, bone-in and skinless
  • 1 pound Chicken Thighs, bone-in and skinless*

Preparation

1. Place the crushed pineapple with juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.

2. Place the chicken in the slow cooker, pour the sauce over and turn to coat.

3. Cook on low 4 hours or on high 2 hours, or until chicken is cooked through.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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18 comments

  • Christin

    Is there a reason why the recipe calls for both breasts and thighs? I don't mind using both but wonder if I can just use all of the same type. :)

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    • Stacey

      I was wondering this too.

      leave a comment

    • McCord

      You can use all the same type. I added both for the variety of texture and flavor!

      leave a comment

  • Donelle

    I would like to use boneless breasts.if I could, how would that affect the cooking?

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    • McCord

      Boneless chicken will cook faster! So you can check it at about 1.5 hours if you're cooking on high.

      leave a comment

  • Nicole

    Could you use frozen pineapple? I do not like to use cans and already have a bag of frozen pineapple:)

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    • Michela Hugo

      I used frozen pineapple and it still turned out delicious....although I imagine there's a bit more sweetness from the canned due to juice. We didn't miss it. Made it in pressure cooker in 40 minutes and used split breasts and drumsticks. Meat was falling off bone--loved the flavor combo.

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    • McCord

      I think frozen pineapple would work!

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  • Liz

    Yum - thank you.

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  • Danielle

    Hi was wondering if you could use fresh pineapple instead of the canned ? Thanks

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    • McCord

      Fresh pineapple should work as long as it is juicy!

      leave a comment

  • Stacy H

    In the middle of putting this together I realized I we used the last of the soy sauce we had ... off to the junk drawer I went and there was the graveyard of little packets from take out meals gone by ... in case anyone needs to know, 14 packets of soy sauce = 1/2 cup. :: smile :: Smells so good, can't wait to taste it.

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    • McCord

      Putting that junk drawer to good use!

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  • Marlana

    Making this for tonight and will leave a review/rating tomorrow. Smells great!

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  • Lena

    mmm...., looking good

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  • Kat Joyner

    Can you use dry ginger spice instead of fresh ginger--- if so, how much?

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    • McCord

      Yes! Use 1/2 teaspoon :)

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  • Cpc

    How would you suggest adjusting the recipe for a dutch oven instead of croc pot? Thanks!

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