Sometimes, after a long day, you want dinner that feels like a treat but doesn’t demand your full attention. This Slow Cooker Chicken Hawaiian fits that craving perfectly. It’s the kind of meal that quietly simmers away while you catch up on whatever you need—emails, a book, or just some well-deserved rest. The aroma of pineapple mingling with garlic and ginger draws you to the kitchen somewhere between hour three and four, tempting you to sneak a peek even though you know it’s not quite ready yet.

I remember one evening when I accidentally left the slow cooker lid slightly ajar, and the kitchen filled with a stronger, sweeter scent than usual. It was almost distracting, the way the smell pulled me away from my laptop. I kept telling myself I’d wait a bit longer, but the colorful bell peppers and juicy chicken had me counting down the minutes like a kid on Christmas Eve. It’s that kind of dish—comforting, without fuss, and with just enough excitement to make dinner feel special.

The slow cooker does the heavy lifting, freeing you up to relax or get other things done.
Bright bell peppers and pineapple chunks add fresh bursts of flavor and color, making it as pleasing to the eyes as to the palate.
The sauce strikes a balance between sweet and tangy, though it’s not overly complicated—it’s simple, and that’s kind of the point.
It’s a satisfying meal on its own but also pairs beautifully with plain steamed rice or even quinoa if you want to switch things up.

If you’re worried about timing, the chicken stays juicy even if you leave it a bit longer on low heat. It’s forgiving, which is great when life gets unpredictable.

Slow Cooker Chicken Hawaiian

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A delicious and easy slow cooker recipe featuring tender chicken breasts cooked with pineapple chunks, bell peppers, and a tangy Hawaiian-inspired sauce. Perfect for a flavorful weeknight dinner served over rice.

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 4

Ingredients

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4 boneless skinless chicken breasts
1 cup pineapple chunks in juice, drained
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 small onion, thinly sliced
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar, packed
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons chopped fresh cilantro (for garnish)

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Instructions

Place the chicken breasts in the bottom of the slow cooker.
Add the pineapple chunks, sliced red and green bell peppers, and sliced onion on top of the chicken.
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, ground ginger, and black pepper until well combined.
Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
Cover and cook on low for 4 to 4.5 hours, or until the chicken is cooked through and tender.
Remove the chicken and vegetables from the slow cooker and place them on a serving platter, keeping warm.
In a small bowl, mix the cornstarch and water to create a slurry.
Pour the liquid from the slow cooker into a saucepan and bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Pour the thickened sauce over the chicken and vegetables.
Garnish with chopped fresh cilantro before serving.
Serve the Slow Cooker Chicken Hawaiian over steamed white rice or your preferred side.

Don’t stress about fancy equipment here; a basic slow cooker will do the trick. When serving, I usually spoon the sauce generously over the chicken and veggies—sometimes I forget to garnish with cilantro, but honestly, it still tastes great without it. For a twist, I’ve tried swapping in orange juice for pineapple juice once, which added a slightly different sweetness, though I prefer the original. Occasionally, I toss in a few slices of jalapeño for a subtle kick, but that’s just personal preference. If you’re short on time, you could also skip thickening the sauce and enjoy it as a lighter broth—still delicious, just a different vibe.

FAQ

Can I use frozen chicken breasts? Yes, though cooking time might be a bit longer, and I’d recommend thawing them first if possible for even cooking.

What if I don’t have fresh bell peppers? Frozen peppers work in a pinch, but fresh give you that crisp texture and vibrant color.

Can this dish be made ahead? Absolutely. It keeps well in the fridge for a few days, but I wouldn’t freeze it because the veggies may lose their texture.

Is the sauce very sweet? It has a gentle sweetness balanced by tangy and savory notes, so it’s never overpowering.

Give this Slow Cooker Chicken Hawaiian a try when you want a flavorful, hands-off dinner that still feels like a small celebration. You might just find yourself looking forward to those busy weeknights a little more.