Crockpot Hawaiian Chicken

How to Make Hawaiian Chicken in the Slow Cooker

If you need an easy weeknight dinner, try this Hawaiian chicken recipe in the crockpot!

It’s always a hit with my family and it’s just a set it and forget recipe!

We like to use chicken thighs because they don’t dry out like chicken breasts do. Put a scoop of rice on your plate and top with this delicious Hawaiian goodness! Enjoy! Make sure to check out our other favorite easy crockpot meals.

Follow along on Facebook, Twitter, Pinterest and Instagram for more Heavenly Recipes.

Print This Recipe Pin This Recipe

Crockpot Hawaiian Chicken

Servings 4

Ingredients

• 6 boneless skinless chicken thighs
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• Half of an onion chopped
• One small red bell pepper chopped
• 20 ounce can of pineapple chunks with the juice
• 1 tablespoon soy sauce
• 1 cup barbecue sauce
• ½ cup brown sugar
• 1 tablespoon cornstarch
• Rice for serving
• Scallions for garnish

Instructions

• In your slow cooker place the chicken thighs.
• Season with salt and pepper.
• On top of the chicken place the onion, bell pepper, soy sauce barbecue sauce,
• brown sugar and ½ cup of the pineapple juice from the can (reserve the rest) and 1 cup of the pineapple chunks.
• Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours.
• Right before serving mix the cornstarch with ½ cup of the reserved pineapple juice and stir into the slow cooker to thicken up the sauce.
• Before serving garnish with any leftover pineapple chunks and chopped scallions.
• Serve over rice!

Notes

Store leftovers in the fridge for 2-3 days.

You can use any color pepper you like, green bell pepper would be amazing!
You can also save time and a frozen pepper and onion mix.

You can also use crushed pineapple or pineapple tidbits.

If you want to get fancy you can halve a pineapple and scoop out the middle and serve

this inside the pineapple halves.