A Luau in Your Slow Cooker: The 5 Ingredients Hawaiian Chicken You’ll Want Year-Round
Some dishes just happen to hit all the right notes—sweet, savory, juicy, and totally fuss-free. This slow cooker Hawaiian Chicken is exactly that kind of dish. It’s one of those recipes that I find myself going back to when I’m craving a taste of summer… even when it’s snowing outside. Because why limit tropical flavor to just June and July?
I first made this after a particularly long Tuesday. I’d just gotten home, starving, only to remember I’d tossed this together before work—and the whole house smelled like a BBQ shack took a vacation to Maui. It felt like a warm hug, right when I needed it most.
It comes together with just five main ingredients—chicken, BBQ sauce, pineapple, bell pepper, and garlic—plus a couple of of pantry staples you probably already have on hand. It’s sweet, savory, and slow-cooked to tropical perfection.
Slow Cooker Hawaiian Chicken With Just 5 Essential Ingredients
Equipment
- slow cooker
- paper towel
- wooden spoon
Ingredients Â
- 4 –6 boneless skinless chicken breasts
- 1 red bell pepper chopped
- 1 16 oz. bottle of your favorite barbecue sauce
- 1 8 oz. can crushed pineapple
- 3 cloves garlic smashed
- Kosher salt and freshly ground pepper to taste
- White rice for serving
- Hot sauce optional
- Fresh cilantro for garnish
InstructionsÂ
Dry it out:
- Use paper towels to pat those chicken breasts dry—this helps the sauce stick better and gives you less watery results.
Layer it in:
- Nestle the chicken into the bottom of your slow cooker. Pour the barbecue sauce over them like you're tucking them into a saucy blanket. Drizzle in a bit of hot sauce if you like a little kick (I usually do).
Tropical top-up:
- Add the crushed pineapple (juice and all), scatter the chopped red bell pepper over top, and toss in the smashed garlic cloves.
Season the sunshine:
- Sprinkle salt and pepper across everything. Give it all a gentle stir—don’t go wild, just enough to mingle the flavors.
Set it and forget it:
- Pop the lid on and cook on HIGH for 3–4 hours or LOW for 4–6 hours, until the chicken is cooked through and ridiculously tender.
Serve it up:
- Dish it out over fluffy white rice, spoon over that sweet and tangy sauce, and finish with a sprinkle of fresh cilantro.
A Quick Word on Its Origin
Hawaiian-style chicken recipes like this one often pop up at backyard BBQs and luaus, but the version we make today is an Americanized twist that leans into convenience and bold flavor. While pineapple in savory dishes might not be traditional Hawaiian, it’s become a staple in fusion recipes like this thanks to its vibrant contrast to barbecue sauce.
Let’s get into it.
Pat chicken breasts dry with paper towels and place them in the crock pot.
Pour a bottle of BBQ sauce.
Add the pineapple, bell pepper, and garlic cloves.
Time to season with salt and pepper.
Stir well and cook on HIGH for 3 to 4 hours or on LOW for 4 to 6 hours.
Serve with rice and garnish with cilantro, don’t forget to use the remaining sauce.
Check out the video:
This is one of those recipes you can make all year long, rain or shine, on a busy day or a lazy Sunday. If you give it a try, I’d love to hear how it turned out. Snap a pic, tag me, and don’t forget to like and share if it made your dinner a little easier (and a lot tastier).
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Via 12Tomatoes 5-Ingredient Slow Cooker Hawaiian Chicken.