Name: Slow Cooker Shredded Hawaiian Chicken Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Hawaiian
Ingredients: 1 lb. boneless skinless chicken breast; ½ lb. boneless skinless chicken thighs; ½ small yellow onion, diced; 3 garlic cloves, minced; 1 8-ounce can crushed pineapple, slightly drained; ⅓ cup coconut aminos; Juice of 1 lime (2 to 2 ½ tablespoons); ½ teaspoon ground ginger; ¼ teaspoon red pepper flakes; ½ teaspoon fine sea salt; ¼ teaspoon black pepper; Swiss chard leaves; Avocado slices; Shredded carrots; Shredded purple cabbage; Green onions; Sliced almonds; Fresh cilantro

If you’re looking for an easy, flavorful dinner that practically makes itself, you’re going to want to try this Slow Cooker Shredded Hawaiian Chicken Recipe. I absolutely love how the sweet and tangy pineapple pairs perfectly with the savory coconut aminos and delicate spices, making every bite an irresistible tropical delight. Whether you’re new to slow cooking or a seasoned pro, this recipe is surefire to become a favorite in your weeknight dinner rotation—especially since it’s so versatile and forgiving!

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Why You’ll Love This Recipe

Hands-Off Cooking: Just toss everything in your slow cooker and forget it till dinner time—minimal effort, maximum flavor.
Tropical Flavor Explosion: The blend of pineapple, lime, and ginger delivers a fresh and vibrant taste that’s both sweet and savory.
Versatility to the Max: Use it as lettuce wraps, tacos, over salads, or bowls — it adapts perfectly to whatever you have on hand.
Great for Meal Prep: Leftovers keep beautifully and reheat well, so you’re all set for busy days ahead.

Three green leafy wraps are stacked on a white plate with lime wedges and fresh cilantro on the side, placed on a white marbled surface. Each wrap has a top layer of dark green leafy greens, under which there is a layer of thinly sliced bright purple cabbage and thin orange carrot sticks. Inside, there are chunks of light beige shredded filling mixed with small pieces of light green avocado. The textures of the filling are slightly crumbly and soft, contrasting with the crisp vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are straightforward but jam-packed with flavor. I like to use a mix of chicken breasts and thighs for both lean protein and juicy tenderness, plus pineapple and coconut aminos for that sweet-savory balance that just works wonders.

Boneless skinless chicken breast: Provides lean protein and shreds beautifully after slow cooking.
Boneless skinless chicken thighs: Adds extra juiciness and rich flavor to balance the breasts.
Yellow onion: Brings sweetness and depth; I recommend dicing rather than slicing to disperse flavor evenly.
Garlic cloves: Fresh garlic always enhances savory dishes like this one.
Crushed pineapple (canned): Drained slightly so it doesn’t make the dish watery but still keeps that tropical sweetness.
Coconut aminos: A soy sauce alternative that’s salty and subtly sweet — a key part of the sauce’s umami.
Lime juice: Freshly squeezed is best; it adds bright acidity that balances the sweetness perfectly.
Ground ginger: Gives a warm, zesty kick that’s essential for Hawaiian-style flavors.
Red pepper flakes: Just a pinch for a gentle heat—not overpowering but enough to wake up the palate.
Fine sea salt and black pepper: To season and bring all the flavors together harmoniously.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I often tweak this recipe a bit depending on what I have on hand or who I’m cooking for. Feel free to personalize it—you’ll find it’s a forgiving recipe that welcomes your creativity!

Spicy Kick: When I want to add more heat, I toss in extra red pepper flakes or a dash of sriracha — the sweet and spicy combo is addictive.
Low-Sodium: Swap coconut aminos for a low-sodium soy sauce or tamari if you’re watching salt intake.
Fruit Swap: Fresh pineapple chunks work great if you prefer a fresher texture; just reduce added liquids slightly.
Vegetarian Version: I’ve experimented with jackfruit in place of chicken, and it’s surprisingly delicious shredded this way, soaking up the sauce beautifully.

How to Make Slow Cooker Shredded Hawaiian Chicken Recipe

Step 1: Layer Your Ingredients in the Slow Cooker

Start by placing the chicken breasts and thighs into the bottom of your slow cooker. Throw in the diced yellow onion and minced garlic right on top. I like to keep the onion fairly small because it breaks down and blends into the sauce, giving a subtle sweetness without big chunks.

Step 2: Mix and Pour the Sauce

In a separate bowl, combine the mostly drained crushed pineapple, coconut aminos, fresh lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir everything together until the sauce is well mixed, then pour it over the chicken and onions in the slow cooker, distributing it evenly.

Step 3: Cook Low and Slow or Faster on High

Cover your slow cooker and cook on low for about 4-6 hours or on high for roughly 3 hours. You’ll want to check that the chicken is cooked through and tender enough to shred easily. I’ve learned that patience here makes all the difference; the longer it cooks on low, the more the flavors meld together beautifully.

Step 4: Shred and Recombine

Once your chicken is thoroughly cooked, carefully remove it onto a large plate or cutting board. Use two forks to shred it into bite-sized pieces — the texture should be moist and tender. Then, return the shredded chicken back to the slow cooker, stirring it into the juices. Set the slow cooker to the Keep Warm setting until you’re ready to serve, so it stays saucy and flavorful.

Step 5: Assemble Your Meal Your Way

This is where the fun begins! I love serving the shredded chicken in Swiss chard leaves for a fresh, low-carb wrap. You can also spoon it into tacos, over a bed of greens, or layered into a rice or quinoa bowl. Don’t hold back on the garnishes—they make all the difference.

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Pro Tips for Making Slow Cooker Shredded Hawaiian Chicken Recipe

Don’t Over-Drain Your Pineapple: Leaving a little juice adds moisture and sweetness to the sauce, so don’t squeeze out every last drop.
Chicken Mix Matters: I use both breasts and thighs to get that perfect mix of lean and juicy—thighs keep the dish moist and tender.
Use Fresh Lime Juice: It brightens up the whole dish far better than bottled juice—trust me, it’s worth the extra squeeze.
Avoid Overcooking: Keep an eye near the lower end of the cook time to prevent the chicken from drying out and becoming stringy.

How to Serve Slow Cooker Shredded Hawaiian Chicken Recipe

This image shows six fresh lettuce wraps arranged in a white bowl. Each wrap has three clear layers: a dark green leafy outer layer, a vibrant purple shredded cabbage layer next, and an inner mix of bright orange shredded carrots, light green avocado slices, and beige cooked filling at the center. The bowl sits on a white marbled surface with a striped cloth nearby. A small wooden bowl with dark sauce and red pepper flakes is placed next to the bowl of wraps. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of fresh, crunchy garnishes to contrast the tender chicken. I usually go for sliced avocado, shredded carrots, and shredded purple cabbage—it adds vibrant color and a fresh bite. A sprinkle of sliced almonds and chopped cilantro finishes it off with a bit of texture and bright herbal notes. Plus, green onions give a nice mild onion crunch that you won’t want to skip.

Side Dishes

When I serve this Slow Cooker Shredded Hawaiian Chicken Recipe, I often pair it with simple sides like a light cucumber salad or cauliflower rice. For a heartier meal, some jasmine or brown rice complements the flavors wonderfully. If you want to keep it super fresh and low-carb, steamed veggies or even grilled pineapple slices make amazing accompaniments.

Creative Ways to Present

For a tropical-themed party, I’ve served this chicken in mini lettuce cups garnished with edible flowers and a drizzle of extra pineapple juice—it’s a showstopper! Another time, I layered it in tacos with mango salsa and crispy jalapeños for a sweet-spicy combo that had everyone asking for seconds. Don’t hesitate to make it your own and have fun with presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Shredded Hawaiian Chicken keeps really well in an airtight container in the fridge for up to 4 days. I learned the hard way that letting it sit in the sauce helps the flavors deepen even more overnight, which is a delicious bonus!

Freezing

If you want to prep in advance, this recipe freezes beautifully. I portion it out into freezer-safe bags or containers and it stays flavorful for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I usually warm it gently on the stovetop with a splash of water or broth to keep it saucy, stirring occasionally. You can also microwave it covered for 2-3 minutes, but be careful not to dry it out. Either way, the tender shredded chicken is just as delicious the next day.

FAQs

Can I use only chicken breasts or only thighs for this Slow Cooker Shredded Hawaiian Chicken Recipe?

Absolutely! Using only chicken breasts makes it leaner and less fatty, though it can dry out if overcooked. Using only thighs will give you a more tender and juicy result. I recommend mixing them for the best balance, but either option works fine based on your preference.
What can I substitute for coconut aminos in this recipe?

If you don’t have coconut aminos, low-sodium soy sauce or tamari are great substitutes. Keep in mind that soy sauce is saltier, so you might want to reduce the added salt slightly to balance the flavors.
Can I make this recipe in an Instant Pot or pressure cooker?

Yes! You can use the Instant Pot sauté function to brown the onions and garlic first, then add all ingredients and cook on high pressure for about 12 minutes, followed by a natural release. Then shred the chicken and mix with the juices. It’s a fantastic option to cut down cook time while still getting great flavor.
Is this recipe suitable for lettuce wraps?

Definitely! I love using Swiss chard leaves for a fresh, low-carb alternative to tortillas. The sweetness of the chicken pairs perfectly with crisp veggies and creamy avocado in the wraps. You can also use butter lettuce or large romaine leaves for a similar effect.
How long can I store leftovers in the refrigerator?

Leftover shredded Hawaiian chicken can be stored safely in an airtight container in your refrigerator for up to 4 days. Just reheat thoroughly before eating.

Final Thoughts

This Slow Cooker Shredded Hawaiian Chicken Recipe has become one of my go-to dishes because it’s downright delicious and so easy to make. When you try it, you’ll enjoy how the flavors develop over hours of slow cooking, making weeknights feel a little bit more special. Whether you’re feeding a hungry family, meal prepping for the week, or hosting friends, this recipe delivers that tropical comfort food vibe effortlessly. Give it a go—I’m confident your kitchen (and taste buds) will thank you!