Crock Pot BBQ Hawaiian Chicken is a slow cooker recipe with tender shredded chicken, smoky BBQ sauce, and juicy pineapple chunks. It takes 8 hours to cook and serves 6 people for a weeknight dinner. Pile it over steamed rice for a full plate.
I keep coming back to this one because the sauce ratio does most of the work for you. One and a half cups of BBQ sauce to a single teaspoon of soy sauce gives you sweetness with just enough salt to ground it. That small hit of soy stops the dish from tasting like dessert.
Shredding the chicken inside the slow cooker is the step that matters most here. The fibres absorb all that pineapple and BBQ liquid once they’re pulled apart, which flat slices can never do. Pull too early and the meat fights the forks, so give it the full low and slow time.
Crock Pot BBQ Hawaiian Chicken
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings5
8
hours280
kcalTender slow cooker chicken simmered in smoky BBQ sauce and sweet pineapple chunks, then shredded and served over rice.
Ingredients
- Chicken
1 1/2 Pounds chicken breasts
- Sauce
Salt and pepper, to taste
1 1/2 Cups BBQ sauce
1 Teaspoon soy sauce
1 Teaspoon garlic, minced
- Fruit
1-2 Cans pineapple chunks (1 can for cooking, 1 can for serving)
- Serving
Rice (optional)
Directions
- Place the chicken breasts in the bottom of your slow cooker and season with salt and pepper to taste.
- Whisk together the BBQ sauce, soy sauce, and minced garlic in a small bowl, then pour the sauce over the chicken.
- Pour 1 can of pineapple chunks with its juice over the chicken.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- Shred the chicken with two forks and serve over rice, topped with extra pineapple chunks and sliced green onion if desired.
FAQs
Can I use bone-in chicken for this recipe?
Bone-in thighs work well and hold their shape better than breasts over a long cook. The bones release collagen into the sauce during those hours, which adds body you won’t get from boneless cuts. Pull the meat off the bones while it is still hot so it separates cleanly without shredding too fine.
Should I drain the pineapple juice before adding it?
Leave the juice in for the cooking can, because it thins the BBQ sauce just enough to keep the chicken submerged. Without it, the sauce sits heavy at the bottom and the top of the chicken dries out. Drain the second can if you prefer a drier topping at the table.
What type of BBQ sauce works best here?
A thick, smoky sauce with some molasses depth holds up best against the natural sweetness of the pineapple juice. Thinner vinegar-based sauces tend to lose body over the full eight hours and leave the cooking liquid watery. I reach for a Kansas City or hickory-smoked style because it stays rich and sticky even after a long cook.
How do I thicken the sauce after cooking?
Transfer the liquid to a saucepan and simmer it over medium heat for 10 to 15 minutes until it reduces by roughly a third. You can also whisk in a teaspoon of cornflour mixed with cold water for a faster fix. Spoon the thickened sauce back over the shredded chicken before serving.
What can I serve this with besides rice?
Coconut rice, lo mein noodles, or warm flour tortillas all handle the sweet, smoky sauce without falling apart. The shredded chicken also works stuffed inside slider buns for a crowd, similar to a crock pot General Tso chicken at a weekend gathering. Pile on a crunchy cabbage slaw dressed in rice vinegar to balance the richness.
Can I meal prep this for the week?
Yes, the shredded chicken and sauce keep well in the fridge for up to four days in a sealed container. Reheat in a saucepan with a splash of water so the sauce loosens back up. For a lighter midweek switch, load the chicken into tortillas with fresh toppings, much like crock pot ranch tacos for a quick lunch.