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hawaiian crockpot chicken recipe
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This spicy Hawaiian crockpot chicken recipe offers maximum flavor with minimal effort. Simply combine ingredients in the slow cooker in the morning for a hearty, set-it-and-forget-it weeknight meal.
Ingredients
- 1 kg boneless, skinless chicken thighs
- 400 g canned pineapple chunks, drained (reserve 120 ml juice)
- 120 ml additional unsweetened pineapple juice
- 80 ml tamari (or soy sauce)
- 60 ml gochujang (Korean chili paste)
- 60 g light brown sugar, packed
- 30 ml rice vinegar
- 15 ml sesame oil
- 4 cloves garlic, minced
- 15 g fresh ginger, grated
- 30 ml ketchup
- 30 ml cornstarch
- 60 ml cold water
- For serving: cooked jasmine rice, green onions, and toasted sesame seeds
Instructions
- Prepare Chicken and Sauce: Place patted dry chicken thighs in a slow cooker. In a separate bowl, whisk together the pineapple juice (reserved and additional), tamari, gochujang, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and ketchup to create the sauce base.
- Add Pineapple and Cook: Pour the sauce mixture over the chicken thighs. Add the drained pineapple chunks around the chicken. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until the chicken is tender and easily shreddable.
- Shred Chicken and Thicken Sauce: Remove cooked chicken from the slow cooker and shred it with forks. In a small bowl, mix cornstarch and cold water to create a slurry. Whisk the slurry into the hot sauce in the slow cooker and continue to cook for 15-20 minutes on HIGH until the sauce thickens and becomes glossy.
- Combine and Serve: Return the shredded chicken to the thickened sauce and stir well to coat. Serve immediately over jasmine rice, garnished with green onions and toasted sesame seeds.
Notes
To control the heat, adjust the amount of gochujang; for a milder taste, substitute sweet chili sauce. Chicken breasts can be used but reduce cooking time to prevent dryness. To incorporate vegetables, add them during the final hour of cooking for a crisp-tender texture. Leftovers keep well in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Dish
- Method: Slow Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 110 mg