I whip up this easy 3‑ingredient crockpot chicken that's sweet, savory, and falls off the bone. Bone‑in chicken breast simmers in a sticky pineapple barbecue sauce—perfect for busy days.
Why You’ll Love This Recipe
I love how simple and hands‑off this dish is. It’s just toss and go—I set the slow cooker in the morning and come home to the irresistible aroma of pineapple and BBQ chicken. The sauce thickens into a sweet glaze, and the meat pulls apart effortlessly for a family‑friendly meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bone‑in, skin‑on chicken breasts
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Barbecue sauce
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Pineapple chunks (drained, reserve juice)
Directions
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Drain the pineapple chunks, saving the juice. If using large pieces, dice them.
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In a bowl, mix the barbecue sauce with the pineapple chunks.
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Spoon a little of the mixture into the bottom of a 5–6 qt slow cooker to prevent sticking.
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Place chicken breasts on top and pour the remaining sauce over them.
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Cook:
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High for 3–4 hours, or
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Low for 6–8 hours, until chicken reaches 165 °F and is tender.
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Remove the chicken, then shred or slice as desired. Spoon extra sauce over the top.
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Serve with rice, potatoes, or salad—and enjoy!
Servings and timing
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Serves: 4–6 people (about 2 lb chicken)
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Prep time: ~10 minutes
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Cook time: 3–4 hours on High, or 6–8 hours on Low
Variations
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Oven version: Bake uncovered in a casserole dish at 350 °F for 45–60 minutes, until the chicken is 165 °F internally.
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Chicken choice: I sometimes swap thighs for breasts—they stay juicy and flavorful.
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Extra sauce glaze: If the sauce seems thin after cooking, remove the chicken and reduce the sauce on the stovetop, or whisk in a cornstarch slurry.
Storage/reheating
Store cooled leftovers in an airtight container in the fridge for up to 4 days. To reheat, defrost in the fridge overnight, then warm gently in a saucepan or microwave until steaming. I sometimes add a splash of pineapple juice or water to keep it moist.
FAQs
What sides go well with this dish?
I love serving it over steamed rice or coconut rice. Roasted potatoes, fresh salad, or sautéed veggies also pair beautifully.
Do I need to brown the chicken before slow cooking?
Nope! I skip that step—just toss everything into the crockpot. The long, slow cooking keeps the chicken tender.
Can I use frozen chicken breasts?
Yes! I’ve used frozen breasts. I add 30–60 minutes to the cook time, but thawing first gives more even cooking.
How thick should the sauce be?
The sauce should be sticky and glossy. If it's watery after cooking, I remove the chicken and simmer the sauce on the stove with a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water) until it thickens.
Can I double the recipe?
Absolutely. I double everything right in my 6 qt slow cooker. If I’m doubling, I add a bit more cook time—about 1 extra hour on High or 2 on Low.
Conclusion
I find this Sweet Hawaiian Crockpot Chicken is the ultimate fuss-free comfort food. It’s simple to prepare, full of flavor, and so versatile. I hope it becomes a go‑to weeknight favorite in your kitchen just as it is in mine.
Sweet Hawaiian Crockpot Chicken
- Prep Time: 10 minutes
- Cook Time: 3–4 hours (High) or 6–8 hours (Low)
- Total Time: 3 hours 10 minutes to 8 hours 10 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
Sweet Hawaiian Crockpot Chicken is a fuss-free, 3-ingredient slow cooker meal made with bone-in chicken, barbecue sauce, and pineapple chunks. The result is a sweet, savory, and tender dish that's perfect for busy days.
Ingredients
- 2 lb bone-in, skin-on chicken breasts
- 1 bottle (about 18 oz) barbecue sauce
- 1 can (20 oz) pineapple chunks, drained (juice reserved)
Instructions
- Drain the pineapple chunks, reserving the juice. Dice large pieces if needed.
- In a bowl, mix the barbecue sauce with the pineapple chunks.
- Spoon a small amount of the mixture into the bottom of a 5–6 qt slow cooker to prevent sticking.
- Place chicken breasts on top and pour the remaining sauce mixture over them.
- Cover and cook on High for 3–4 hours or on Low for 6–8 hours, until the chicken reaches 165 °F and is tender.
- Remove the chicken and shred or slice as desired.
- Spoon extra sauce over the chicken before serving.
- Serve with rice, potatoes, or salad.
Notes
- Bake in the oven at 350 °F for 45–60 minutes as an alternative to slow cooking.
- Chicken thighs can be used instead of breasts for juicier meat.
- To thicken sauce, simmer it on the stove or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon water).
- Store leftovers in the fridge for up to 4 days and reheat gently with a splash of juice or water.
- Double the recipe in a 6 qt slow cooker with a bit more cook time.
Nutrition
- Serving Size: 1 portion (approx. ⅙ of recipe)
- Calories: 310
- Sugar: 14g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
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