Looking for a simple and delicious dinner recipe that the whole family will love? Look no further than Crock Pot Hawaiian Chicken! This recipe is not only tasty, but it’s also easy to make and requires minimal prep work.

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This Crock Pot Hawaiian Chicken recipe is sure to be a hit with the whole family. The sweet and savory flavors of the sauce, combined with the tender and juicy chicken, make for a truly delicious dinner. Plus, the fact that it can be made in the crock pot means that it’s easy to prepare and requires minimal clean-up. Music to my ears! Give this recipe a try and enjoy a hassle-free dinner that everyone will love.

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How to Make Crock Pot Hawaiian Chicken

This recipe is as easy as 1, 2,3! Here’s all you have to do to make sweet, juicy and tender Crock Pot Hawaiian Chicken.

  1. Place the crushed pineapple with juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.
  2. Place chicken breasts and thighs in the crock pot and pour the sauce over and turn to coat.
  3. Cook on high for 2 hours or low for 4-6. Serve it with Perfect Brown Rice, Asian Slaw, Sesame Seaweed Salad, Simple Sautéed Collard Greens or Crispy Broccoli for a meal that’s sure to please!

Recipe Tip

If you want to really make life easy you can add leftover 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.

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Crock Pot Hawaiian Chicken is healthy and a great weeknight dinner that kids and adults alike will fall in love with. This recipe is great for busy weeks especially because it practically cooks itself and makes a lot of food so you’re most likely going to have leftovers to eat throughout the week. Yay!

Storing and Freezing Leftovers

Storage Instructions: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freezing Instructions: This recipe freezes easily. Just transfer to an airtight freezer container or bag. Freeze for up to 3 months. When you’re ready to eat, thaw in the refrigerator overnight before reheating. I like to reheat in the oven!

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More Easy Crock Pot Recipes


Add this recipe to your meal plan this week and thank me later! It’s full of flavor and so easy to put together. The whole family will love it and be asking for Crock Pot Hawaiian Chicken time and time again! Leave a comment or tag me on Instagram if you make this one and let me know what you think.


Crock Pot Hawaiian Chicken

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Servings: 6
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 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, boneless and skinless


Crock Pot Hawaiian Chicken:

  • Place the crushed pineapple with juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.
  • Place the chicken in the slow cooker, pour the sauce over and turn to coat.
  • Cook on low 4 hours or on high 2 hours, or until chicken is cooked through.
  • Serve over rice and top with extra sauce. Instructions to thicken the sauce if desired are below.

Thickening the Sauce (optional):

  • Combine 1 cup leftover juice, 1 teaspoon corn starch, and 1 teaspoon soy sauce in a sauce pan over medium high heat. Bring to a boil then reduce to a simmer until thickened. 


Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


  1. 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.

  2. 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.

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

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

  5. 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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