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

Hey friend, if you’re craving something *sweet, tangy, and super easy* to throw together, then I’ve got a gem for you — this Slow Cooker Shredded Hawaiian Chicken Recipe is fan-freaking-tastic. I absolutely love how effortlessly it turns tender chicken into a juicy, flavorful feast infused with pineapple’s tropical magic and just the right touch of spice. Whether you’re meal prepping or need an easy weeknight dinner, this recipe checks all the boxes—and trust me, you’ll find yourself coming back for seconds (or thirds!).

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Why You’ll Love This Recipe

Effortless Easy Prep: Just toss everything into your slow cooker and relax while it works its magic.
Flavor Explosion: Sweet pineapple, zesty lime, and a hint of spice combine for irresistible tropical vibes.
Versatile Serving Options: From lettuce wraps to tacos to salad bowls, this shredded chicken transforms your meal in seconds.
Family Favorite: My crew goes wild for this dish, and leftovers disappear fast—ready for your next week’s meals.

The image shows three wraps stacked vertically on a white plate with lime wedges on the side, placed on a white marbled surface. Each wrap has layers starting with a green leafy outer layer, then a vibrant mix of orange shredded carrots, purple cabbage, chunks of bright green avocado, and a beige filling that looks like shredded chicken or tuna. Fresh green cilantro leaves are partially visible near the plate, adding a fresh touch. The colors are bright and fresh, making the wraps look healthy and tasty. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Slow Cooker Shredded Hawaiian Chicken Recipe plays a role in balancing sweetness, savoriness, and a touch of spice. Plus, using both chicken breasts and thighs guarantees juicy, tender meat with the perfect shredding texture. Here are the essentials and why I trust them.

Chicken breasts and thighs: Combining both keeps the meat juicy and flavorful when shredded.
Yellow onion: Adds a mild sweetness and savory depth to the dish.
Garlic cloves: Fresh and aromatic, garlic brings that essential savory punch.
Crushed pineapple (slightly drained): The star of the show! Sweet and juicy, it brightens every bite without making it watery.
Coconut aminos: A fantastic soy sauce alternative with a naturally sweet and salty flavor.
Fresh lime juice: Adds a zesty, citrusy tang that brightens the whole dish.
Ground ginger: A warm, slightly spicy note that complements the pineapple beautifully.
Red pepper flakes: Just enough to give a gentle kick; adjust it to your spice love.
Fine sea salt & black pepper: Essential seasoning to bring all flavors together.

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 love making this recipe a little my own, depending on what’s in the fridge or the season. You can tweak it easily to suit your cravings or dietary needs without losing that Hawaiian charm.

Spicy Twist: I sometimes add a splash of sriracha or increase red pepper flakes for an extra kick my family enjoys.
Fruit Swap: Pineapple’s magic is tough to beat, but mango or peach chunks can make a fun tropical variation.
Low-Sodium Option: Substitute coconut aminos with a low-sodium tamari or soy sauce to cut back on salt.
Make it Gluten-Free: This recipe is naturally gluten-free but double-check coconut aminos brands when shopping.

How to Make Slow Cooker Shredded Hawaiian Chicken Recipe

Step 1: Layer Your Ingredients

Start by placing the chicken breasts and thighs right into the slow cooker. I find that layering the diced onion and minced garlic right on top helps those flavors infuse thoroughly. There’s no need to sauté anything first—the slow cooker does the heavy lifting for you!

Step 2: Mix and Pour the Sauce

In a small bowl, whisk together the mostly drained crushed pineapple, coconut aminos, fresh lime juice, ground ginger, red pepper flakes, sea salt, and black pepper. I learned early on that draining the pineapple a bit prevents your chicken from getting too watery, which keeps the sauce perfectly thick and flavorful when it’s all done. Pour this gorgeous mixture over the chicken and onions.

Step 3: Slow Cook Low and Slow or Quick and Hot

Set your slow cooker to low and cook for 4 to 6 hours, or if you’re short on time, high for about 3 hours until the chicken is cooked through. You’ll notice the kitchen filling with a tantalizing aroma—that’s pineapple and spices working their magic! The chicken should be tender enough to shred easily with two forks.

Step 4: Shred and Stir In Juices

Once cooked, remove the chicken onto a plate or cutting board and shred it with two forks. Here’s a trick: shred directly while the meat’s hot to get nice, even shreds without it turning stringy. Then, return the shredded chicken to the slow cooker and give it a good stir to coat it with all those incredible juices. Turn the cooker to “Keep Warm” until you’re ready to serve.

Step 5: Serve and Enjoy!

My favorite way is Swiss chard wraps filled with homemade shredded chicken and colorful veggies, but you’ll find tons of ways to enjoy it—more on that below!

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Pro Tips for Making Slow Cooker Shredded Hawaiian Chicken Recipe

Drain the Pineapple Slightly: Trust me, this prevents watery sauce and keeps the flavors nicely concentrated.
Use Both Breasts & Thighs: I found mixing cuts results in juicier, more tender chicken perfect for shredding.
Shred While Warm: It’s way easier to shred the chicken when it’s hot — less stringiness and more uniform shreds.
Keep Warm Mode is Your Friend: It keeps the shredded chicken juicy without overcooking while you finish prepping sides.

How to Serve Slow Cooker Shredded Hawaiian Chicken Recipe

A white bowl holds six fresh green leafy wraps arranged in a circle. Each wrap has three visible layers: a dark green outer leaf, a middle layer of thinly shredded bright orange carrots and purple cabbage, and a center filled with light beige shredded filling and small pieces of pale green avocado. To the side inside the bowl, there is a small round wooden bowl filled with a dark dipping sauce sprinkled with red chili flakes. The background is a white marbled texture, and a striped cloth is partially visible near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this, I love fresh, crunchy garnishes like shredded purple cabbage and carrots for color and texture. Avocado slices add creaminess, while sliced almonds bring a wonderful nutty crunch. And of course, fresh cilantro and chopped green onions are must-haves that brighten each bite beautifully. They turn a simple shredded chicken dish into something vibrant and inviting.

Side Dishes

Pair these Hawaiian-inspired flavors with jasmine rice or quinoa for a wholesome meal. For a light meal, I like to pile the shredded chicken over mixed greens with a light vinaigrette. And if you’re going for easy weeknight comfort, tuck it all into soft tortillas or Swiss chard leaves as lettuce wraps—so fresh and satisfying!

Creative Ways to Present

Once, I served this as a build-your-own taco bar at a casual backyard gathering. Everyone loved customizing their own wraps with different veggies, salsas, and toppings. Another fun twist: turn it into Hawaiian-style slider sandwiches or serve it bowl-style with grilled pineapple rings on top — your guests will think you spent hours making something fancy when it’s actually super simple.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and have found the flavors actually deepen overnight. It keeps well for up to four days, which makes it perfect for weekday lunches or quick dinners when you’re in a pinch.

Freezing

If you want to freeze some for later, this recipe freezes beautifully. Just portion the shredded chicken with juice into freezer bags, squeeze out the air, and freeze for up to 3 months. When thawed, it reheats quickly and stays juicy and flavorful.

Reheating

I prefer reheating gently in a skillet over medium-low heat with a splash of water or chicken broth to keep it moist. You can also microwave it covered in short bursts, stirring in between to maintain moisture. This keeps the chicken tender and juicy without drying out.

FAQs

Can I make this Slow Cooker Shredded Hawaiian Chicken Recipe in an Instant Pot?

Absolutely! If you’re short on time, the Instant Pot is a great alternative. Cook the chicken on high pressure for about 12 minutes, followed by a natural release of 10 minutes before shredding. Just be sure to slightly reduce the cooking liquid to prevent it from being too watery.
What can I use if I don’t have coconut aminos?

If coconut aminos aren’t available, you can substitute with low-sodium soy sauce or tamari. Just be mindful that soy sauce is saltier, so you might want to reduce the added salt in the recipe accordingly.
Is this recipe good gluten-free?

Yes, this Slow Cooker Shredded Hawaiian Chicken Recipe is naturally gluten-free, especially if you use gluten-free coconut aminos or tamari. Just double-check your canned pineapple to ensure no additives contain gluten.
Can I use just chicken breasts or thighs?

You can use either, but blending breasts and thighs gives the best juiciness and texture. Thighs are more forgiving and stay tender, while breasts are lean but can dry out faster if cooked too long.

Final Thoughts

This Slow Cooker Shredded Hawaiian Chicken Recipe has a special place in my heart—and kitchen. It’s one of those dishes that feels like a little mini-vacation on your plate, with sweet, tangy, and savory notes all mingling together in perfect harmony. Whether you’re feeding a crowd or whipping up a solo dinner, I’m confident you’ll find yourself loving the simplicity and vibrant flavor just as much as I do. Give it a go—it’s like a tropical escape that happens to be easy, healthy, and downright delicious.