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Slow Cooker Hawaiian Chicken for Busy Parents Needing Hands-Off Meals

Slow Cooker Hawaiian Chicken

Slow Cooker Hawaiian Chicken is a sweet and savory family-friendly dinner made with tender chicken, juicy pineapple, colorful bell peppers, and a rich sticky sauce that slowly cooks to perfection. This easy hands-off meal is perfect for busy parents who want a comforting homemade dinner with minimal effort and maximum flavor.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the Hawaiian Chicken
  • 2 pounds boneless skinless chicken thighs or chicken breasts
  • 1 can 20 ounces pineapple chunks, with juice reserved
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 3 cloves garlic minced
  • 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
  • ½ cup barbecue sauce
  • ⅓ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 2 green onions sliced for garnish
For Serving
  • Cooked white rice jasmine rice, or brown rice

Equipment

  • Slow cooker or crockpot
  • Cutting board
  • Mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Small bowl for cornstarch slurry

Method
 

Step 1: Prepare the Slow Cooker
  1. Lightly grease the inside of the slow cooker with cooking spray or a small amount of oil to prevent sticking.
Step 2: Add the Chicken
  1. Place the chicken evenly into the bottom of the slow cooker.
Step 3: Prepare the Sauce
  1. In a medium bowl, whisk together the barbecue sauce, soy sauce, brown sugar, garlic, ginger, and reserved pineapple juice until fully combined.
Step 4: Combine Ingredients
  1. Pour the sauce mixture over the chicken. Add the pineapple chunks evenly across the top.
Step 5: Slow Cook
  1. Cover and cook on Low for 5–6 hours or on High for 3–4 hours until the chicken becomes tender and fully cooked.
Step 6: Add Bell Peppers
  1. About 30–40 minutes before serving, stir in the sliced red and yellow bell peppers.
Step 7: Thicken the Sauce
  1. In a small bowl, mix the cornstarch with cold water until smooth. Stir the slurry into the slow cooker and cook for another 15–20 minutes until the sauce thickens.
Step 8: Serve
  1. Serve hot over cooked rice and garnish with sliced green onions.

Notes

Chicken thighs provide the juiciest texture for slow cooking.
For extra flavor, lightly sear the chicken before placing it in the slow cooker.
Add broccoli, snap peas, or carrots for additional vegetables.
If you prefer a spicy version, add red pepper flakes or sriracha to the sauce.
Leftovers store well in the refrigerator for up to 4 days.
This recipe freezes beautifully for future meals.
Fresh pineapple can be used instead of canned if desired.
For a thicker sauce, leave the lid slightly open during the final 15 minutes of cooking.