Name: Sweet Hawaiian Crock‑pot Chicken
Prep time: 10 min
Cook time: PT-488111H58M31S
Total time: PT-488111H58M31S
Cuisine: Hawaiian-American
Ingredients: 4–6 bone-in, skin-on chicken breasts (about 2 lb); 1 bottle (16 oz) barbecue sauce; 1 can (8 oz) pineapple chunks, drained (juice reserved)

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I discovered a tropical-inspired slow cooker dish that’s ridiculously easy and richly flavorful—just three ingredients meld into a sweet and savory pineapple barbecue chicken that practically falls off the bone. Sweet Hawaiian Crock‑pot Chicken

Why I’ll Love This Recipe

I love how effortless this recipe is—it’s truly a “set it and forget it” type of meal. I just drop everything into the slow cooker in the morning, and by dinner time, I come home to fall‑off‑the‑bone tender chicken perfumed with pineapple and barbecue flavors. The sticky, tangy sauce makes it delightfully mouthwatering, and the aroma filling the house builds anticipation. Plus, kids (and adults) can easily shred the chicken with just a fork.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
‑ 4–6 bone‑in, skin‑on chicken breasts (about 2 lb)
‑ 1 bottle (16 oz) barbecue sauce
‑ 1 can (8 oz) pineapple chunks, drained, juice reserved

directions

I drain the pineapple chunks, reserving the juice, and (if desired) dice the pineapple.
I mix barbecue sauce with the diced pineapple (or chunks) and pour a little into the slow cooker to coat the bottom.
I arrange the chicken breasts on top and pour the remaining sauce mixture over.
I cook on High for 3–4 hours or Low for 6–8 hours until the chicken is ultra tender and reaches an internal temperature of 165 °F.
After cooking, I remove the chicken, shred or slice it, and pour the sauce back over. Letting it rest a bit helps the flavors meld.

Servings and timing

This makes about 4–6 servings. Prep time is around 10 minutes, and then it’s either 3–4 hours on High or 6–8 hours on Low in the slow cooker.

Variations

I sometimes tweak the recipe by:

Swapping chicken thighs or using skinless breast pieces
Mixing in extra pineapple chunks for texture
Adding flavor boosters like minced garlic, grated ginger, or green onions
Turning it into a barbecue-pineapple fusion by using a slightly smokier sauce

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm it on the stovetop or in the microwave—adding a splash of reserved juice or water helps maintain sauciness and flavor.

FAQs

Can I use frozen chicken instead of thawed?

I can—just add around 30–60 minutes to the cook time if starting from frozen to ensure the chicken cooks through evenly.

Do I need to sear the chicken before slow cooking?

I don’t. The slow cooking tenderizes the meat and infuses it with the sauce, making browning optional.

What sides pair well with this dish?

I like serving the saucy chicken over white rice, roasted potatoes, or even a fresh salad. Coconut or pineapple fried rice keeps the tropical vibe alive.

Can I bake this in the oven instead of using a slow cooker?

Absolutely—I’ve baked it uncovered in a casserole dish at 350 °F for 45–60 minutes until the chicken reached 165 °F internally.

What if the sauce turns out too watery?

If the sauce seems runny, I let it cook uncovered on High for a bit, or I stir in a cornstarch slurry (cornstarch mixed with water or juice) to thicken it.

Conclusion

I find this Sweet Hawaiian Crock‑pot Chicken is a lifesaver for busy evenings—minimal prep, maximum flavor, and a hit with the whole family. The sticky, tropical sauce combined with tender chicken hits all the right notes. I can’t wait to scoop it up over rice and savor the aloha vibes at home.