This Easy Slow Cooker Hawaiian Chicken is a tasty treat! It’s made with juicy chicken, sweet pineapple, and a hint of soy sauce. Just toss everything in the slow cooker and let it do its magic!
I love coming home to the smell of this dish. It feels like a mini vacation! Serve it over rice for a complete meal, and don’t be surprised if everyone goes back for seconds. 🌺🍍
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts for easy shredding. If you prefer, thighs can be used for a richer flavor and juiciness, just adjust the cooking time slightly as they may take longer.
Pineapple Juice: Fresh pineapple juice adds a nice zing, but if you don’t have it, canned works just fine! You can also use orange juice for a different tropical twist.
Soy Sauce: This gives the dish its umami flavor. If you’re avoiding soy, try coconut aminos for a similar taste without the allergens.
Brown Sugar: This balances the flavors with sweetness. You can replace it with honey or maple syrup, but keep an eye on the liquid balance for a consistent sauce.
Coleslaw: It adds a crunchy texture! You can use store-bought coleslaw mix for convenience, or make your own with shredded cabbage and carrots. Add a little vinegar for extra flavor!
How Do You Ensure Perfectly Shredded Chicken?
Shredding chicken is simple, but timing is key! You want the chicken to be so tender that it falls apart easily. Here’s how:
- Be sure to cook the chicken long enough. For best results, aim for the 6-7 hour mark on low heat.
- Once cooked, remove the chicken carefully from the slow cooker and let it cool for a few minutes. This allows you to handle it comfortably.
- Use two forks to shred the chicken. Hold one fork in each hand and pull the meat apart, catching any bits of chicken that want to escape.
- Mix the shredded chicken back into the sauce in the slow cooker for maximum flavor absorption.
This technique guarantees juicy, flavorful shredded chicken that makes for delicious sandwiches every time!
Easy Slow Cooker Hawaiian Chicken
Ingredients:
- 3 lbs boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 can (20 oz) crushed pineapple, drained (reserve juice if needed)
- 1/2 cup barbecue sauce (optional for richness)
- Hamburger buns or sandwich rolls
- Coleslaw (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires 6-7 hours of cooking on low in the slow cooker, or 3-4 hours on high. You’ll have a flavorful meal ready for you at dinner time, just let the slow cooker do all the work!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by placing the chicken breasts at the bottom of your slow cooker. It’s best to arrange them in a single layer for even cooking.
2. Making the Marinade:
In a medium mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and ground ginger. Make sure everything is well combined and the sugar is dissolved.
3. Combining the Ingredients:
Pour the marinade over the chicken in the slow cooker, ensuring that all of the chicken is coated. Next, add the drained crushed pineapple on top to add sweetness and texture.
4. Slow Cooking:
Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours. You’ll know it’s done when the chicken is very tender and easily shreds with a fork.
5. Shredding the Chicken:
Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
6. Mixing It All Together:
Return the shredded chicken to the slow cooker. Stir it into the sauce for an even coating. If you’d like, now’s the time to add barbecue sauce for extra richness and flavor, mixing well to combine.
7. Final Cooking:
Let the mixture cook for an additional 15-20 minutes on low to absorb all the wonderful flavors.
8. Serving:
Serve the Hawaiian chicken on toasted hamburger buns. Top with a generous scoop of coleslaw for a crunchy finish and enjoy!
And there you have it—delicious, juicy Slow Cooker Hawaiian Chicken sandwiches that are perfect for any gathering or family meal.
FAQ
Can I Use Frozen Chicken for This Recipe?
Yes! You can use frozen chicken, but be sure it’s fully thawed before cooking. It’s best to thaw in the refrigerator overnight or use the cold water method. Make sure to adjust the cooking time if using frozen chicken, as it may require an extra hour in the slow cooker.
Can I Adjust the Sweetness of the Dish?
Absolutely! If you prefer a less sweet flavor, reduce the amount of brown sugar or use a sugar substitute like agave syrup. You can also increase the soy sauce slightly for a more savory taste to balance the sweetness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, adding a splash of chicken broth if the sauce thickens too much.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and sauce the night before and leave it in the slow cooker insert in the fridge. In the morning, just place it in the slow cooker and set it to cook. This makes for a hassle-free meal when you come home!
