Slow Cooker Hawaiian Chicken With Just 5 Essential Ingredients
Say aloha to dinner with this ridiculously easy Slow Cooker Hawaiian Chicken!
Servings 5 plates
Equipment
- slow cooker
- paper towel
- wooden spoon
Ingredients
- 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
Instructions
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.