Crock Pot Hawaiian Chicken Sandwiches

Crock Pot Hawaiian Chicken Sandwiches are the perfect blend of sweet, savory, and tangy flavors, making them an instant family favorite. This easy slow cooker recipe features tender shredded chicken simmered in a tropical pineapple-based sauce and served on soft sandwich rolls—often with creamy coleslaw for an extra layer of flavor and crunch.

Why You’ll Love This Recipe

• Easy to prepare with minimal hands-on time
• Delicious sweet and savory flavor profile
• Great for feeding a crowd or weekly meal prep
• Versatile: serve on buns, over rice, or in lettuce wraps
• Freezer-friendly and reheats well
• Perfect for potlucks, BBQs, or casual family dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the chicken:

• Boneless, skinless chicken breasts
• Pineapple juice
• Brown sugar
• Garlic, minced
• Ketchup
• Soy sauce
• Worcestershire sauce
• Salt
• Black pepper
• Onion powder
• Ground ginger

for serving:

• Sandwich rolls or Hawaiian buns
• Optional: coleslaw mix and dressing for topping

Directions

this recipe

1. Place the chicken breasts into the crock pot.
2. In a mixing bowl, whisk together the pineapple juice, brown sugar, garlic, ketchup, soy sauce, Worcestershire sauce, salt, pepper, onion powder, and ground ginger.
3. Pour the sauce mixture over the chicken in the crock pot.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
5. Once cooked, shred the chicken with two forks and stir it back into the sauce. Let it cook for another 15-30 minutes to absorb the flavors.
6. Serve the chicken on sandwich rolls. Add coleslaw on top if desired.

Servings and timing

• Servings: 6-8 sandwiches
• Prep time: 10 minutes
• Cook time: 6-8 hours on low, or 3-4 hours on high
• Total time: Approximately 6.5-8.5 hours

Variations

• Use boneless chicken thighs for a juicier texture
• Add sliced jalapeños for a spicy kick
• Stir in pineapple chunks for extra sweetness
• Try a gluten-free version with tamari instead of soy sauce and gluten-free rolls
• Make it low-carb by serving over lettuce wraps or cauliflower rice

Storage/Reheating

• Store leftover chicken in an airtight container in the fridge for up to 4 days
• Reheat in the microwave or on the stovetop until warmed through
• Freeze shredded chicken in a freezer-safe container for up to 3 months
• Thaw overnight in the refrigerator before reheating

FAQs

What kind of chicken is best for this recipe?

Boneless, skinless chicken breasts or thighs both work well. Thighs tend to be juicier.

Can I use fresh pineapple instead of juice?

Fresh pineapple can be blended and strained to produce juice, but canned pineapple juice is more convenient.

Is it necessary to brown the chicken first?

No browning is needed. The crock pot will cook the chicken thoroughly and keep it tender.

Can I make this recipe ahead of time?

Yes, you can cook and shred the chicken a day in advance and reheat when ready to serve.

Can I use pre-made BBQ sauce instead?

You could, but the homemade sauce has a unique sweet-and-savory Hawaiian flavor profile that sets it apart.

What can I serve with these sandwiches?

Serve with chips, sweet potato fries, a green salad, or tropical fruit salad.

Can I use a different meat?

Pork or turkey could also be used with similar results.

How do I thicken the sauce?

If the sauce is too thin after shredding the chicken, remove the lid and let it cook on high for 15-20 minutes.

Can I cook this in an Instant Pot?

Yes, cook on high pressure for 15 minutes with a natural release, then shred and simmer in the sauce.

Are these sandwiches kid-friendly?

Yes, the sweetness from the pineapple and brown sugar makes them very appealing to kids.

Conclusion

Crock Pot Hawaiian Chicken Sandwiches are a flavorful, effortless, and satisfying meal option. Whether you’re cooking for your family or a party crowd, this recipe delivers big taste with little work. Make a batch, add your favorite toppings, and enjoy a bite of island-inspired comfort.

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