Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. If your chicken breasts are very thick, you can pound them slightly to ensure more even cooking, though this is not strictly necessary for a slow cooker.1.5 - 2 pounds boneless, skinless chicken breasts or thighs
- In your slow cooker, add the undrained crushed pineapple. This provides both liquid and fruity sweetness.1 (20 ounce) can crushed pineapple, undrained
- Pour in the teriyaki sauce, packed brown sugar, soy sauce, and Worcestershire sauce. These will form the savory and sweet base of your Hawaiian chicken.1 cup teriyaki sauce, 1/4 cup brown sugar, packed, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce
- Stir in the grated fresh ginger (or ground ginger), garlic powder, and the optional red pepper flakes if you’re looking for a little kick. Ginger and garlic are essential for that classic Hawaiian flavor profile.1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger), 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Nestle the chicken breasts or thighs into the slow cooker on top of the sauce mixture. Ensure the chicken is mostly submerged in the liquid for optimal tenderness.1.5 - 2 pounds boneless, skinless chicken breasts or thighs
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork. The cooking time will depend on your slow cooker and the thickness of the chicken.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Use two forks to shred the chicken into bite-sized pieces.1.5 - 2 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker with the sauce. Stir well to coat the chicken evenly. If the sauce seems too thin, you can leave the lid off for the last 30 minutes of cooking on HIGH to allow it to thicken slightly. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce, then cook on HIGH for another 15-20 minutes until thickened.1.5 - 2 pounds boneless, skinless chicken breasts or thighs
- While the chicken is finishing, lightly toast your slider buns or Hawaiian sweet rolls. This adds a pleasant textural contrast and prevents them from becoming soggy.Slider buns or Hawaiian sweet rolls, for serving
- Spoon a generous amount of the savory Hawaiian chicken filling onto the bottom half of each toasted bun.Slider buns or Hawaiian sweet rolls, for serving
- Garnish your Crock Pot Hawaiian Chicken Sandwiches with your favorite toppings. Sliced green onions add freshness, toasted sesame seeds provide a nutty crunch, additional pineapple rings offer more tropical sweetness, and a dollop of creamy coleslaw brings a cool, crisp counterpoint to the warm chicken.Optional toppings: sliced green onions, toasted sesame seeds, pineapple rings, coleslaw
Notes
Storage: Allow the cooked and shredded Hawaiian chicken mixture to cool completely before storing. Transfer the cooled chicken and sauce to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: For longer storage, portion the cooled chicken and sauce into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Properly stored, the chicken can be frozen for up to 2-3 months.
Reheating (Stovetop): Transfer the desired amount of chilled chicken to a saucepan. Heat over medium-low heat, stirring occasionally, until warmed through. If the sauce has thickened too much, you can add a splash of water or chicken broth to reach your desired consistency.
Reheating (Microwave): Place the desired amount of chilled chicken in a microwave-safe dish. Cover loosely and heat on medium power in 30-second intervals, stirring between each, until heated through.
Reheating (Slow Cooker): For larger quantities, you can reheat the chicken in your slow cooker on the WARM setting for 1-2 hours until thoroughly heated.