This Easy Slow Cooker Hawaiian Chicken is a tasty blend of chicken, pineapple, and sweet soy sauce. It cooks slowly, making the chicken super tender and flavorful!
It’s perfect for busy days because you just toss everything in and let the slow cooker do the work. I love serving it over rice—it makes me feel like I’m on a sunny beach! 🌺
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are great for this recipe. If you prefer, you can use pork instead for a different flavor.
Pineapple Juice: I recommend using juice from canned pineapple for a sweeter profile. You can also use fresh juice if you have it. Substitute with orange juice for a tangy twist!
Soy Sauce: Low sodium soy sauce is best to control the saltiness. If you’re avoiding soy, consider using coconut aminos or tamari as a great alternative.
Brown Sugar: Brown sugar gives that lovely caramel flavor. If you’re out, substitute with white sugar, honey, or maple syrup—just adjust the amounts a bit!
Coleslaw: I love adding coleslaw for crunch! You can use store-bought, or make your own using shredded cabbage and a simple dressing. Alternatively, any crunchy veggie mix works well.
How Do I Make Sure My Chicken is Tender and Juicy?
Getting tender chicken comes down to cooking it properly in the slow cooker. Here are my tips:
- Cook on low if you can; it takes longer but helps retain moisture.
- Don’t rush it; 6-7 hours on low allows the chicken to absorb flavors and break down.
- Always shred the chicken after cooking—it helps mix with that delicious sauce!
- If the sauce is too thin after shredding, just let it simmer uncovered for a little while to thicken it up.
With these tips in mind, you should end up with amazing, flavorful sandwiches that everyone will love! Enjoy!🌺
Easy Slow Cooker Hawaiian Chicken Sandwiches
Ingredients You’ll Need:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup pineapple juice (preferably from canned pineapple)
- 1/2 cup soy sauce (low sodium preferred)
- 1/3 cup brown sugar (packed)
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1/4 teaspoon crushed red pepper flakes (optional for mild heat)
- 1 can (8 oz) crushed pineapple, drained (reserve juice for cooking)
- 6 sandwich buns or brioche buns
- 2 cups coleslaw (store-bought or homemade)
- Butter or oil for toasting buns (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and then 6-7 hours to cook on low (or 3-4 hours on high). After cooking, you’ll need a few more minutes to shred the chicken and assemble your sandwiches. So, it’s perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by lightly spraying or greasing the slow cooker insert to keep everything from sticking.
2. Combine Sauce Ingredients:
In a medium bowl, mix together the pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, and crushed red pepper flakes if you like a bit of heat. Whisk it all together until combined.
3. Add Chicken and Sauce:
Place the chicken breasts or thighs into the slow cooker. Pour your sauce mixture evenly over the chicken, making sure it’s all covered nicely.
4. Cook:
Put the lid on your slow cooker and cook on low for about 6-7 hours or on high for 3-4 hours. You want the chicken to be tender and easy to shred.
5. Shred Chicken:
Once it’s done cooking, carefully remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Then, return the shredded chicken to the slow cooker and stir in the drained crushed pineapple.
6. Simmer to Thicken (Optional):
If you find the sauce is a bit too thin, you can cook it on high uncovered for 15-20 minutes to let it thicken up a little.
7. Toast Buns:
For extra flavor, lightly butter and toast the sandwich buns in a skillet or a toaster oven until they’re golden brown.
8. Assemble Sandwiches:
Load up the bottom halves of your buns with a generous amount of Hawaiian chicken, top with coleslaw, and finally, place the top halves of the buns over everything.
9. Serve:
Enjoy your delicious Hawaiian chicken sandwiches while they’re warm! You can even have some extra sauce on the side for dipping if you’d like.
These sweet and tangy sandwiches are sure to be a hit! Enjoy your meal! 🌺
Frequently Asked Questions
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to increase the cooking time! If you’re cooking on low, aim for 8-9 hours or about 4-5 hours on high. Always ensure the chicken is fully cooked to an internal temperature of 165°F (74°C).
How Can I Store Leftover Hawaiian Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in intervals or warm gently on the stove until heated through. You might want to add a splash of pineapple juice to keep it moist!
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day in advance and store it in the fridge. When you’re ready to cook, simply pour it over the chicken in the slow cooker. Just give it a good stir before adding!
What Can I Substitute for Coleslaw?
If you don’t want coleslaw, try adding sliced pickles for crunch, a fresh cucumber salad, or even an Asian slaw made with shredded carrots and cabbage dressed in rice vinegar. These options will complement the chicken nicely!
