This Easy Sweet Hawaiian Crockpot Chicken is the tropical weeknight dinner your family is going to absolutely love. Tender chicken thighs slow cook in a rich, sticky sauce of pineapple, low-sodium soy sauce, honey, ginger, and Worcestershire until they’re melt-in-your-mouth tender and coated in the most incredible sweet and savory glaze. Just 10 minutes of prep and your slow cooker does all the work — come home to a dinner that smells incredible and tastes even better. Serve over fluffy white rice with a sprinkle of green onions and dinner is done. This is the kind of recipe that goes on permanent rotation!
Save This Recipe! 💌
Cuisine: American
Prep Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours and 10 minutes
Servings: 4 servings
Why You’ll Love Making It
- Effortless Cooking: With only 10 minutes of prep, the crockpot does all the hard work for you, making it perfect for busy weekdays.
- Family-Friendly: The sweet and savory flavors are sure to please even picky eaters.
- Healthy and Versatile: Made with wholesome ingredients and customizable to your dietary needs, this dish pairs well with rice, quinoa, or even cauliflower rice.
- Meal Prep-Friendly: Leftovers taste even better the next day, making it ideal for meal prepping.
Easy Sweet Hawaiian Crockpot Chicken
Ingredients
- 1¼ lbs boneless skinless chicken thighs cut into bite-sized pieces
- ⅓ cup low-sodium soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 2 tablespoons honey
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 red bell pepper diced
- 1 can 20 oz pineapple chunks with juices
- ¼ cup chicken broth
- 2 teaspoons cornstarch
- Sliced green onions for garnish
Instructions
- Step 1: Make the Sauce
- In a medium bowl whisk together soy sauce, tomato paste, Worcestershire sauce, garlic powder, honey, ground ginger, and red pepper flakes until smooth and well combined.
- Step 2: Assemble the Crockpot
- Place chicken thigh pieces and diced red bell pepper in the bottom of your crockpot. Pour the prepared sauce over the chicken and peppers ensuring they are evenly coated.
- Step 3: Add the Pineapple
- Drain the canned pineapple chunks reserving the juice. Add the pineapple chunks to the crockpot and gently stir to distribute throughout the mixture.
- Step 4: Thicken the Sauce
- In a small bowl whisk together the reserved pineapple juice, chicken broth, and cornstarch until no lumps remain. Pour into the crockpot and stir until evenly combined.
- Step 5: Cook
- Cover and cook on LOW for 5-7 hours or HIGH for 3-4 hours until the chicken is tender and cooked through.
- Step 6: Taste and Adjust
- About 15 minutes before serving taste the sauce. Add more honey for sweetness or red pepper flakes for heat if desired.
- Step 7: Serve
- Garnish with sliced green onions and serve over fluffy white rice, quinoa, or cauliflower rice. Enjoy!
Notes
- Chicken thighs work best here — they stay juicier than breasts during long slow cooking
- Can substitute chicken breasts but monitor cooking time closely to avoid overcooking
- Leftovers store in the fridge for up to 3 days — the sauce gets even better overnight
- Freeze in airtight containers for up to 3 months — thaw overnight in fridge before reheating
- Add snap peas, broccoli, or sliced carrots for extra vegetables — add harder veggies at the start and softer ones in the last 30 minutes
Ingredients
- 1 ¼ pounds boneless, skinless chicken thighs: Cut into bite-sized pieces for even cooking. Chicken thighs stay juicy and tender, but chicken breasts can also be used if preferred.
- ⅓ cup low-sodium soy sauce: Provides a savory, umami flavor. Using low-sodium helps control the saltiness of the dish.
- 1 tablespoon tomato paste: Adds a hint of richness and depth to the sauce.
- 1 tablespoon Worcestershire sauce: Enhances the umami flavors while adding a subtle tanginess.
- 1 teaspoon garlic powder: A simple way to infuse the dish with garlic flavor.
- 2 tablespoons honey: Balances the savory ingredients with a touch of sweetness.
- ½ teaspoon ground ginger: Brings a warm, aromatic note that pairs beautifully with the pineapple.
- ¼ teaspoon red pepper flakes: Adds just a hint of heat; adjust to taste.
- 1 red bell pepper, diced: Adds a pop of color and crunch to the dish.
- 1 (20-ounce) can pineapple chunks with juices: The star ingredient! Adds sweetness and tropical flair to the dish.
- ¼ cup chicken broth: Helps create the sauce; can be substituted with water if needed.
- 2 teaspoons cornstarch: Thickens the sauce to coat the chicken and peppers beautifully.
- Sliced green onions: For garnish and a fresh burst of flavor.
Instructions
- Prepare the sauce: In a medium mixing bowl, whisk together the soy sauce, tomato paste, Worcestershire sauce, garlic powder, honey, ground ginger, and red pepper flakes until smooth and well combined. This flavorful base will infuse the dish with its signature sweet and savory taste.
- Assemble the slow cooker: Place the chicken thigh pieces and diced red bell pepper in the bottom of your crockpot. Pour the prepared sauce over the chicken and peppers, ensuring they are evenly coated.
- Add the pineapple: Drain the canned pineapple chunks, reserving the juice. Add the pineapple chunks to the crockpot and gently stir to distribute them throughout the mixture.
- Thicken the sauce: In a separate small bowl, whisk together the reserved pineapple juice, chicken broth, and cornstarch until no lumps remain. Pour this mixture into the crockpot and stir until everything is evenly combined.
- Cook to perfection: Cover the crockpot with the lid and cook on low for 5-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
- Taste and adjust: About 15 minutes before serving, taste the sauce. If desired, add more honey for sweetness or a pinch of red pepper flakes for heat.
- Serve and enjoy: Garnish with sliced green onions and serve the Sweet Hawaiian Crockpot Chicken over fluffy white rice, quinoa, or cauliflower rice. Enjoy the tropical flavors in every bite!
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used as a substitute for thighs. However, chicken thighs tend to remain juicier and more tender during slow cooking. If using breasts, monitor the cooking time closely to avoid overcooking.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of water or chicken broth to loosen the sauce if needed.
Love easy crockpot chicken dinners? Try our Crockpot Honey Garlic Chicken, our Crockpot Bourbon Chicken, or our Easy Juicy Crockpot Chicken Breasts for more set-it-and-forget-it favorites!
This Easy Sweet Hawaiian Crockpot Chicken is proof that the best weeknight dinners require almost zero effort. Ten minutes of prep, a slow cooker, and a handful of pantry ingredients are all it takes to get this tropical crowd-pleaser on the table. Make it once and you’ll understand why it becomes a family staple. Save this recipe and leave a comment below letting us know what you served it with!
