Name: Sweet Hawaiian Crock Pot Chicken
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Hawaiian
Ingredients: 4 chicken breasts; 1 cup pineapple chunks; 1/2 cup soy sauce; 1/2 cup brown sugar; 1/4 cup ketchup; 1 teaspoon garlic powder; 1/2 teaspoon ginger powder; Salt and pepper to taste; Cooked rice (for serving); Green onions (for garnish)

Jump to Recipe·Print Recipe

I start this when I know the evening will be busy. I put the raw parts in the pot in the morning and the house smells good by dinner. Sweet Hawaiian Crock Pot Chicken became a quick go-to for simple weeknight meals.

Table Of Contents show

I make extra so we have lunch the next day. It fits a lot of tastes. It is easy to change the sauce if I want more spice. The kids and adults both eat it without fuss.

This is a slow-cooked chicken in a sweet, tangy sauce. People often make it for weeknight dinners, potlucks, or simple family meals. The sauce blends pineapple sweetness, soy saltiness, and brown sugar depth for a mild tropical taste. It pairs well with plain rice or steamed vegetables and works as a sandwich filling too. For a warm soup option on other nights, try the cozy crockpot chicken noodle soup to keep your weekly menu varied.

Why make this recipe

This recipe saves time and is low work. The crock pot cooks the chicken slowly so you do not watch it. The flavor is both sweet and slightly tangy, which most people like. It is flexible: you can add more pineapple or cut sugar to taste. Leftovers are handy for lunches, and it makes enough for a family. The sauce is simple but tasty, so it fits into a regular dinner routine without special ingredients or long prep.

How to make this recipe

You first mix a simple sweet sauce, then pour it over raw chicken in the crock pot. The chicken cooks on low for several hours and becomes tender. After it cooks, you shred the chicken and stir it into the sauce so the meat soaks up the flavor. Expect the sauce to thin a bit while cooking; it will thicken slightly when you stir. You end with juicy, saucy chicken that is ready to serve over rice or as a filling.

Ingredients

4 chicken breasts, 1 cup pineapple chunks, 1/2 cup soy sauce, 1/2 cup brown sugar, 1/4 cup ketchup, 1 teaspoon garlic powder, 1/2 teaspoon ginger powder, Salt and pepper to taste, Cooked rice (for serving), Green onions (for garnish)

These items make a simple, balanced sauce. Pineapple adds sweetness and a bit of acid to cut the soy. Brown sugar and ketchup give body and caramel notes. Garlic and ginger powder add background flavor without fresh prep. Rice soaks up the sauce and makes the meal filling. Salt and pepper tune the taste. If you want a different sweet-tart idea, see a tart-sweet version for swap ideas.

Directions

1. Place the chicken breasts in the crock pot. 2. In a separate bowl, mix together pineapple chunks, soy sauce, brown sugar, ketchup, garlic powder, ginger powder, salt, and pepper. 3. Pour the sauce over the chicken in the crock pot. 4. Cover and cook on low for 4-6 hours or until the chicken is cooked through and tender. 5. Shred the chicken with two forks and stir it into the sauce. 6. Serve over cooked rice and garnish with chopped green onions.

Notes: Put the chicken flat so it cooks evenly. Stirring after shredding helps the meat soak the sauce. If the sauce seems thin, remove the lid for 10-15 minutes at the end to reduce it. This Sweet Hawaiian Crock Pot Chicken is forgiving if you check it near the low end of the time.

How to serve this recipe

Serve the chicken over plain white or brown rice to catch the sauce. Add a side of steamed green beans or a simple salad for balance. You can spoon the meat into soft tortillas for a quick wrap, or pile it on toasted rolls for sandwiches. Garnish with chopped green onions or a few extra pineapple chunks. This dish works for casual family dinners, meal prep for the week, or a potluck where you want a warm, easy main.

How to store this recipe

Cool the chicken to room temperature before storing. Put it in airtight containers in the fridge for up to 3–4 days. For longer keep, put portions in freezer-safe bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stove over low heat or in the microwave, stirring so the sauce heats evenly. If the sauce thickens in the fridge, add a splash of water when reheating.

Tips to make this recipe

Use chicken breasts or thighs; thighs stay moister but breasts are lean. Trim big fat pieces so the sauce tastes clean. If your family prefers less sugar, cut the brown sugar by a quarter. Add a pinch of red pepper flakes for mild heat. Check the chicken at 4 hours to avoid overcooking. For richer sauce, stir in a teaspoon of cornstarch mixed with water at the end and heat until it thickens. For other slow-cooker ideas, look at creamy chicken ideas.

Variation

Swap chicken thighs for breasts for a juicier result. Use fresh grated ginger and minced garlic if you want a brighter flavor. Replace ketchup with tomato paste and a splash of vinegar for less sweetness. If pineapple chunks are scarce, use canned with juice and drain to control liquid. You can add bell peppers or sliced onion for texture. The recipe is simple, so swaps work well, but keep the balance of sweet and salty to keep the dish familiar.

FAQs

Q: Can I use frozen chicken? A: Yes. Cook from frozen but add 1-2 hours and check for doneness.

Q: Is this gluten-free?

A: Use gluten-free soy sauce to make it gluten-free.

Q: Can I make it spicy?

A: Yes. Add red pepper flakes or sriracha to the sauce.

Q: Will it dry out?

A: It should stay moist in the crock pot. Check earlier if you run a hot slow cooker.

Conclusion

This version is an easy, everyday meal that saves time and gives reliable flavor. It works well for busy nights and makes good leftovers for lunch. For more similar slow-cooker ideas and a slightly different take, see Cooking With Janica’s Sweet Hawaiian Chicken and a close variation at Little Bit Recipes’ Crockpot version.