Sweet Hawaiian Crockpot Chicken (Easy Dump-and-Go Dinner!)

Dreaming of tropical flavors but stuck in a busy weeknight rut? This Sweet Hawaiian Crockpot Chicken is your passport to an easy, flavor-packed dinner with almost no effort. Imagine tender, juicy chicken breasts slowly simmering in a magical blend of sweet pineapple juice, rich brown sugar, and savory soy sauce until they’re fall-apart perfect. This beloved dump-and-go crockpot recipe requires just 15 minutes of hands-on prep and delivers a family-friendly meal that tastes like a vacation. Our version builds on the classic by focusing on maximizing flavor depth and providing foolproof tips for the perfect, glossy sauce every single time.

Why This Crockpot Chicken is a Weeknight Hero
This recipe is the ultimate solution for busy cooks. It’s incredibly simple—just combine ingredients and let the slow cooker work. It’s versatile, serving beautifully over rice, noodles, or in lettuce wraps. The sweet and savory Hawaiian sauce is irresistibly addictive. Plus, it makes excellent leftovers for meal prep, tasting even better the next day.

Key Ingredients for Authentic Hawaiian Flavor

The magic of this dish lies in the balance of sweet, tangy, and savory. Here’s what you need for the perfect tropical bite.

For the Chicken & Sauce:

• 2 lbs Boneless, Skinless Chicken Breasts (or thighs)
• 1 (20 oz) can Crushed Pineapple in Juice (do not drain)
• ½ cup Pineapple Juice
• ⅓ cup Brown Sugar, packed
• ⅓ cup Soy Sauce (or tamari for gluten-free)
• 3 cloves Garlic, minced
• 1 tbsp Fresh Ginger, grated (or 1 tsp ground ginger)
• 2 tbsp Cornstarch
• 3 tbsp Cold Water

For Serving & Garnish:

• Cooked White Rice or Jasmine Rice
• Sliced Green Onions
• Toasted Sesame Seeds

Step-by-Step Instructions

Follow these simple steps for perfectly tender chicken and a restaurant-quality sauce.

Step 1: Combine & Cook

Place the chicken breasts in the bottom of your slow cooker. In a medium bowl, whisk together the undrained crushed pineapple, pineapple juice, brown sugar, soy sauce, minced garlic, and ginger. Pour this mixture evenly over the chicken. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.

Step 2: Thicken the Sauce

Once cooked, carefully remove the chicken to a cutting board or plate. In a small bowl, create a slurry by whisking the cornstarch and cold water until completely smooth. Pour this slurry into the hot liquid in the crockpot and whisk quickly to combine.

Step 3: Shred & Combine

Using two forks, shred the chicken into bite-sized pieces. Return all the shredded chicken to the crockpot with the thickening sauce. Stir well to coat. Cover and cook on HIGH for an additional 15-20 minutes, allowing the sauce to thicken into a glossy glaze that clings to the chicken.

Step 4: Garnish & Serve

Give the chicken and sauce a final stir. Serve the Sweet Hawaiian Crockpot Chicken hot over a bed of fluffy rice. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds for the perfect finish. For a complete tropical meal, pair it with a simple side like our Easy Hawaiian Macaroni Salad (internal link placeholder).

Expert Tips for the Best Results

• Prevent Dry Chicken: For the most succulent results, avoid overcooking. Chicken is done when it reaches 165°F internally and shreds easily. Using chicken thighs can add even more flavor and moisture.
• Sauce Consistency: The cornstarch slurry is key for a glossy sauce, not a watery one. Always mix cornstarch with cold water first to prevent lumps.
• Boost the Flavor: For a deeper flavor, add a tablespoon of rice vinegar to the sauce for brightness or a dash of sriracha for a subtle kick.
• Add Veggies: For a one-pot meal, add 1-inch bell pepper chunks or baby carrots at the start. Add quick-cooking veggies like snap peas during the last 30 minutes of cooking.
• Meal Prep Star: This recipe doubles easily and freezes beautifully. Store in an airtight container for up to 3 months.

What to Serve with Hawaiian Chicken & More Easy Dinners

This versatile chicken is the star of any easy dinner lineup. For another fantastic sweet and savory slow cooker idea that the whole family loves, try our popular Slow Cooker Honey Garlic Chicken. If you’re looking for a different kind of comforting, saucy chicken bake, our Easy Chicken Zucchini Bake is a guaranteed hit. And to see another great take on this tropical dish, check out the original Sweet Hawaiian Crockpot Chicken recipe from Dishes Recipe.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are an excellent choice. They are more forgiving and stay incredibly juicy during the long cook time. The cooking time remains the same.

How do I store and reheat leftovers?
Store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium-low heat, adding a splash of water or pineapple juice if the sauce has thickened too much. You can also reheat in the microwave in 60-second intervals.

Can I make this recipe gluten-free?
Yes, easily! Simply substitute the soy sauce with an equal amount of gluten-free tamari or coconut aminos. Ensure all other packaged ingredients (like pineapple) are certified gluten-free.

My sauce is too thin. How can I fix it?
If your sauce needs more thickening after adding the slurry, mix 1 more tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the crockpot and cook on HIGH for another 10-15 minutes, uncovered, until thickened.

Can I prepare this dish ahead of time?
Yes, for ultimate ease, you can assemble it the night before. Combine all sauce ingredients and chicken in a large resealable bag or container. Refrigerate overnight, then pour everything into the crockpot in the morning and cook as directed. Do not store the slurry; make it fresh when cooking.