Slow Cooker Hawaiian Chicken
Tender, juicy chicken slow-cooked with sweet pineapple and tangy barbecue sauce. Serve over rice for an easy dinner or pile it on buns for tropical-inspired pulled chicken sandwiches. A family favorite that practically makes itself!
Servings: 6
Calories: 471kcal
Cost: $12–$15
Equipment
- Slow cooker
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 15-ounce bottle sweet barbecue sauce
- 1 20-ounce can pineapple, drained (chunks or slices both work)
- 1 tablespoon chopped fresh cilantro optional
- 6 hamburger buns optional, for sandwiches
Instructions
- Layer the chicken in the bottom of your slow cooker (4-quart size works best).
- Add sauce by pouring half the bottle of barbecue sauce over the chicken.
- Top with pineapple, scattering slices or chunks around the chicken.
- Cover and cook on LOW for 4–6 hours, until the chicken is tender and shreds easily.
- Shred the chicken on a cutting board with two forks, then return it to the slow cooker.
- Stir in remaining sauce to coat the chicken evenly.
- Serve and enjoy over rice, on buns, or in lettuce wraps. Garnish with cilantro or green onions, if desired.
Notes
BBQ Sauce: Montgomery Inn Barbecue Sauce is my personal favorite...tangy, sweet, and fat-free. But any sweet or smoky BBQ sauce you love will work.
Make it spicy: Add a teaspoon of sriracha or crushed red pepper flakes.
Meal prep: This recipe freezes beautifully. Store cooled chicken in airtight containers or freezer bags for up to 3 months.
Serving ideas: Try it over cauliflower rice for a low-carb option, tucked into tortillas for pineapple-chicken tacos, or spooned onto baked sweet potatoes.
Nutrition
Calories: 471kcal | Carbohydrates: 65g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1119mg | Potassium: 894mg | Fiber: 3g | Sugar: 40g | Vitamin A: 256IU | Vitamin C: 12mg | Calcium: 108mg | Iron: 3mg
