Sweet Hawaiian Crock pot Chicken Recipe

This easy, 3 ingredient crockpot Hawaiian chicken is sweet, savory and crazy delicious! Bone-in chicken breasts cooked low and slow in a pineapple barbecue sauce for fall-off-the-bone tender meat.

Looking for a sweet and savory chicken dinner the whole family will love? This Crockpot Hawaiian Chicken is an easy set-it-and-forget-it meal, made with just 3 simple ingredients. Bone-in chicken breasts are cooked low and slow in the slow cooker until ultra tender and juicy. Then they’re smothered in a mouthwatering pineapple barbecue sauce that develops incredible depth of flavor as it simmers.

The best part about this recipe is getting home after a long day to a house filled with the incredible aromas of pineapple and barbecue chicken wafting through the air. And serving up fall-off-the-bone tender chicken coated in a sticky sweet and tangy sauce is sure to be a crowd-pleaser. The chicken pulls apart easily with just a gentle nudge of a fork, making this a great dish for kids too. Slow cooker meals are a busy home cook’s savior, with very little hands-on time needed. You just throw everything in the crockpot in the morning and dinner is ready when you walk in the door. Talk about an easy way to get a delicious, homemade meal on the table!

A sweet and savory crockpot chicken recipe with only 3 ingredients! Tender chicken braised in a sticky, barbecue pineapple sauce.

Can I make this recipe in a regular oven? 

Yes, you can bake the chicken and sauce uncovered in a casserole dish at 350°F for 45-60 minutes until the chicken reaches 165°F internally.

What sides go well with this dish?

Rice, roasted potatoes, fresh vegetables, and salad are all great complements. Consider pineapple fried rice or coconut rice for a Hawaiian twist.

Do I need to sear or brown the chicken first? 

No, the slow cooking process tenderizes the chicken without needing to brown it first.

What if my slow cooker runs hot?

Check the internal temp of the chicken after 3 hours on High. If over 165°F, switch to Warm to hold it without overcooking.

Can I use frozen chicken breasts? 

Yes, you’ll just need to add 30-60 extra minutes to the cook time. Thaw first for the most even cooking results.

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 3-4 hours on High or 6-8 hours on Low

Ingredients:

• 4-6 bone-in, skin-on chicken breasts (about 2 pounds)
• 1 bottle (16 oz) barbecue sauce
• 1 can (8 oz) pineapple chunks, drained with juice reserved

Instructions:

1. Drain the pineapple chunks, reserving the juice. Dice the pineapple chunks if using pineapple slices.
2. Add the barbecue sauce and diced pineapple to a bowl. Mix well to combine.
3. Pour a little bit of the barbecue pineapple mixture into the bottom of a 5-6 quart slow cooker to coat the bottom.
4. Add the chicken breasts on top of the sauce mixture. Pour the remaining barbecue pineapple sauce over the top of the chicken, coating completely.
5. Cook on High for 3-4 hours or Low for 6-8 hours until the chicken is very tender and reaches an internal temperature of 165°F.
6. Remove chicken and shred or slice if desired. Serve chicken topped with the barbecue sauce from the slow cooker.
7. Enjoy on its own or with sides like rice, roasted potatoes or a fresh salad. Recipe by Ineskohl.info

Tips for making perfect Crockpot Hawaiian Chicken:

• Choose the right cut of chicken. Bone-in, skin-on chicken breasts hold up best to the long cooking time. The bones add flavor, and the skin prevents drying out.
• Drain the pineapple well. Excess pineapple juice in the slow cooker leads to a thin, watery sauce.
• Layer ingredients properly. Coating the bottom of the slow cooker with sauce prevents sticking. Placing chicken on top allows even cooking.
• Resist peeking! Every time you take the lid off, heat escapes. This increases cook time and can lead to uneven cooking.
• Let it rest before serving. Once cooked, let the chicken sit in the hot sauce for 5-10 minutes before serving. This allows the flavors to permeate further.

Notes:

For extra flavor, season the chicken with salt and pepper before adding to the slow cooker.

The pineapple juice can also be added to the slow cooker for extra moisture and sweetness.

Let cool and refrigerate leftovers within 2 hours.