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Slow cooker Aloha chicken is sweet, smoky, and so easy to throw together! Tender chicken cooks with pineapple, onion, and barbecue sauce until it’s full of Hawaiian flavors and ready to shred. Serve it over rice for a simple dinner the whole family will love.
Say Aloha to Your New Favorite Dinner
- Simple Ingredients: It uses easy-to-find ingredients you may already have in your pantry.
- Perfect for Meal Prep: The shredded chicken reheats well and makes delicious leftovers.
- Serve It Your Way: Spoon it over rice, tuck it into sandwiches, or use it in wraps and bowls.
Slow Cooker Aloha Chicken Ingredients
- Chicken: You can also use boneless, skinless chicken thighs if you prefer!
- Pineapple: We love the small tidbits in every bite! It’s also so convenient to use canned tidbits so you can use the juice. Be sure to drain the pineapple well before adding it to the slow cooker.
- BBQ Sauce: Use your favorite store-bought sauce for convenience, or make homemade!
How to Make Slow Cooker Aloha Chicken
Slow cooker Hawaiian chicken is so easy to make! Add everything to the slow cooker, shred the tender chicken, and serve it in the sweet and smoky sauce. You’ll also love my crockpot huli huli chicken and baked sweet Hawaiian chicken.
- Place Chicken: Spray the inside of the slow cooker with nonstick cooking spray and add the chicken.
- Add: Add the sliced onion and the drained pineapple tidbits.
- Whisk: In a medium-sized bowl, whisk together the BBQ sauce, reserved pineapple juice, brown sugar, soy sauce, garlic powder, and salt.
- Cook: Pour the sauce over the ingredients in the slow cooker. Put the lid on and cook on LOW for 5 hours or HIGH for 3 hours. Use two forks to shred the cooked chicken. Serve over rice and garnish with green onion, if desired.
Alyssa’s Pro Sauce Tip
Want a thicker sauce? Whisk together 2 tablespoons cornstarch and 1 tablespoon water, then stir it into the slow cooker. Cover and cook for 10–15 minutes, or until the sauce thickens.
Must Have Tools For This Recipe
- Slow Cooker: Cooks the chicken low and slow until it’s tender and easy to shred.
- Whisk: Quickly blends the sauce ingredients until smooth.
- Knife: Slices the onion and chops any toppings.
- Cutting Board: Gives you a safe, clean surface for prepping the onion and garnishes.
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Spray the inside of the slow cooker with nonstick cooking spray and add 2 pounds boneless skinless chicken breasts.
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Add ½ thinly sliced yellow onion and 1 (20-ounce) can drained pineapple tidbits, to the slow cooker.
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In a medium-sized bowl, whisk together ¾ cup BBQ sauce, ¼ cup reserved canned pineapple juice, ⅓ cup brown sugar, 1 tablespoon soy sauce, 1 teaspoon garlic powder, and 1 teaspoon salt.
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Pour the sauce over the ingredients in the slow cooker. Cover and cook on LOW for 5 hours or HIGH for 3 hours.
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Use two forks to shred the cooked chicken. Serve over rice and garnish with green onion, if desired.
- In the Fridge: Allow the chicken to cool completely, then transfer it to an airtight container. As long as you keep it in the fridge, it should stay good for about 4 days.
- To Reheat: Reheat the chicken in the microwave or warm over the stove.
Calories: 293kcalCarbohydrates: 29gProtein: 33gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 1103mgPotassium: 697mgFiber: 1gSugar: 25gVitamin A: 126IUVitamin C: 4mgCalcium: 34mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
