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Dinner has never been so easy! With only 3 ingredients, this Crockpot Hawaiian Chicken is an ultra flavorful meal your family will love. Tender chicken in a sweet and savory sauce is a win any night of the week!
This dinner is so easy and delicious, you’ll make it once and keep coming back to it again and again. This meal is one that you assemble in about 3 minutes and just forget about it, letting your Crockpot do the rest! I told my friend about this dinner and she called me the morning after she had made it and said her kids went absolutely crazy for it! It is now in her regular dinner rotation because it is so easy. Make this meal on a night when you don’t feel like fussing around in the kitchen. It’s flavorful, the chicken is protein packed and tender, and cleanup is a breeze (especially if you use a CrockPot liner).
CrockPot Hawaiian Chicken Ingredients
Only 3 ingredients for this easy recipe!
- 8 boneless skinless chicken thighs – these are tender and juicy and just get more and more so in the Crockpot
- Mr. Yoshida’s Sauce – you can also use your favorite teriyaki sauce or make your own
- Sesame seeds – these add a beautiful nutty flavor
- Optional – Pineapple tidbits or chunks for a little added bulk
Make Your Own Teriyaki Sauce
I love using Mr. Yoshida’s sauce because it has a great consistency and flavor. Plus, it’s just super convenient to just take it out and add it You can also make your own teriyaki sauce! Our Hawaiian Beef Teriyaki recipe is a great option.
Start by gathering your ingredients:
- 15 ounces pineapple chunks (with juice)
- 1 cup soy sauce
- ¾ cup brown sugar
- 2 cloves garlic minced
Combine your ingredients. Keep the pineapple chunks in with the chicken for more bulk to your meal. Bring the mixture to a boil, stirring frequently. If you want a thicker consistency, combine a spoonful of cornstarch with a tablespoon of water and stir into the sauce to thicken.
How to Serve Hawaiian Chicken
This meal screams for white rice or noodles! Serve in a bowl with your carb of choice and top with veggie stir fry, grilled veggies, or roasted vegetables. My favorite vegetables to use are green bell pepper, red bell pepper, onion, zucchini, broccoli, fresh pineapple, carrot, and mushrooms.
Serve with Hawaiian Macaroni Salad for a little something extra, and for an authentic Hawaiian meal, make it apart of a plate lunch!
Suggestions and Tips
Add Pineapple and Veggies – To add some variety to your meal, add pineapple, sliced onion, and sliced peppers directly into the Crockpot with the chicken to cook all together.
Make it thicker – Thicken the sauce after cooking by making a cornstarch slurry with a little water and cornstarch combined. Remove the chicken then stir it into the sauce over high heat until thickened.
Add a citrus twist – Add a splash of orange juice for a citrusy twang.
Kick it up a notch – Top with Sriracha and green onions for the ultimate flavor and a little kick.
More Hawaiian-Style Dishes
Chicken Long Rice (Hawaiian Style)
Hawaiian Grilled Teriyaki Chicken
Spam Musubi
Loco Moco
Grilled Huli Huli Chicken
Kalua Pulled Pork Tacos
Kalua Pulled Pork Sandwiches
Big Kahuna Teriyaki Chicken Sandwiches
CrockPot Hawaiian Chicken
Equipment
- 1 Crock Pot
Ingredients
- 8 boneless skinless chicken thighs
- 2 cups Mr. Yoshida's Sauce (or your favorite teriyaki sauce or marinade, see notes above)
- 1 teaspoon sesame seeds (plus more for garnish)
Instructions
- Add chicken thighs to Crock Pot.
- Pour teriyaki sauce over the chicken and sprinkle sesame seeds over the top.
- Slow cook on LOW for 4-6 hours or on HIGH for 2-3 hours or until cooked through (165℉). I like to flip the chicken about half-way through so it gets evenly coated in sauce.
- To serve whole: Serve directly from the Crock Pot with sauce or for a caramelized outer coating, place under the broiler for 30 seconds to 1 minute to caramelize the teriyaki sauce. Watch CLOSELY because the sugars will burn quickly. Serve sauce on the side.To serve shredded: Remove from CrockPot and shred. Place back in the crockpot to mix with the remaining sauce before serving.
