Sweet Hawaiian Crockpot Chicken
A simple slow-cooker dinner made with tender chicken, sweet pineapple, and sticky barbecue sauce. This easy Hawaiian-inspired recipe requires just a few ingredients and minimal prep, letting the crockpot do all the work while creating a rich, glossy sauce perfect for serving over rice.
Equipment
- slow cooker
- medium mixing bowl
- mixing spoon
- cutting board and knife
- two forks (for shredding)
Ingredients
- 2 lb bone-in, skin-on chicken breasts (about 4–6 pieces)
- 16 oz barbecue sauce
- 8 oz pineapple chunks, drained (reserve the juice)
- salt (optional)
- black pepper (optional)
- green onions for garnish (optional)
- sesame seeds for garnish (optional)
Instructions
- Drain the pineapple chunks and reserve the juice for later. If the pineapple pieces are large, chop them into smaller bite-sized chunks.
- In a medium bowl, stir together the barbecue sauce and pineapple chunks until the mixture looks glossy and evenly combined.
- Pour a small amount of the sauce mixture into the bottom of the slow cooker to prevent sticking. Lay the chicken breasts on top of the sauce.
- Pour the remaining barbecue-pineapple sauce evenly over the chicken so each piece is coated. Add a splash of the reserved pineapple juice if you want a sweeter or saucier finish.
- Cover and cook in the slow cooker on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
- Serve the chicken breasts whole or shred them gently with two forks for a pulled-chicken texture.
- Spoon the sweet pineapple barbecue sauce from the slow cooker over the chicken and garnish with green onions or sesame seeds if desired. Serve over rice or with your favorite sides.
Notes
Bone-in chicken helps keep the meat juicy during long slow cooking. Avoid opening the slow cooker frequently since heat escapes and increases cooking time. For thicker sauce, remove the lid during the last 20 minutes or stir in a small cornstarch slurry. Let the chicken rest in the sauce for 5–10 minutes before serving so it absorbs extra flavor.