Name: Slow Cooker Hawaiian Chicken Shreds Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 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

There’s something wonderfully comforting about the sweet and tangy flavors mingling together in this Slow Cooker Hawaiian Chicken Shreds Recipe. It’s effortless to make, packed with juicy shredded chicken, and perfect for those moments when you want a satisfying meal without fussing over the stove.

The image shows six fresh spring rolls neatly arranged on a white plate. Each roll is wrapped with large green leafy lettuce and filled with colorful layers inside, including orange shredded carrots, purple cabbage, pale shredded chicken or tuna, and slices of green avocado. The rolls are tightly packed and cut in half to show the vibrant filling. Next to the rolls is a wooden bowl filled with dark soy sauce topped with red chili flakes and slices of green chili. A wedge of lime is also on the side. The plate is placed on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Hawaiian Chicken Shreds Recipe
Top Tip
How to Serve Slow Cooker Hawaiian Chicken Shreds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Hawaiian Chicken Shreds Recipe

Why You'll Love This Recipe

I remember the first time I made this Slow Cooker Hawaiian Chicken Shreds Recipe—it filled my kitchen with the most incredible aroma. The blend of pineapple and coconut aminos gives it that classic Hawaiian vibe that's both exotic and familiar. Plus, it’s one of those recipes that feels fancy but truly couldn’t be easier.

One-Pot Convenience: Toss everything in the slow cooker and walk away—no babysitting required.
Flexible Serving Options: Whether you like it in wraps, over rice, or as a salad topper, it adapts to your cravings.
Balanced Flavors: The sweet pineapple paired with zesty lime and a little kick from red pepper flakes keeps your taste buds dancing.
Great for Meal Prep: It reheats beautifully and even tastes better the next day, making it a lifesaver for busy weeks.

Ingredients & Why They Work

This recipe calls for a few simple ingredients that each bring something special. Together, they create those bright Hawaiian flavors and tender chicken that shreds like a dream. Here’s what you need and why:

Flat lay of boneless skinless chicken breasts and thighs, half a small yellow onion diced, three whole garlic cloves, a small white ceramic bowl with crushed pineapple chunks, a small white bowl with dark coconut aminos sauce, a small white bowl with freshly squeezed lime juice, a small white bowl holding ground ginger powder, a small white bowl with red pepper flakes, a small white bowl with fine sea salt, a small white bowl with black pepper, fresh green Swiss chard leaves, ripe avocado slices, bright shredded carrots, vibrant shredded purple cabbage, green onion stalks, a small pile of sliced almonds, and fresh cilantro sprigs all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breast and thighs: Combining both gives you lean meat and richness for juicy shredding.
Yellow onion: Adds a bit of sweetness and depth to the sauce.
Garlic cloves: Brings essential aromatic warmth that complements the pineapple beautifully.
Crushed pineapple (slightly drained): Key to that signature sweetness and tanginess without making it too watery.
Coconut aminos: This soy sauce alternative adds umami and a subtle hint of coconut flavor.
Lime juice: The fresh acidity brightens up the dish perfectly.
Ground ginger: Offers a gentle zing to balance the sweetness.
Red pepper flakes: Just enough heat to keep things interesting without overpowering.
Fine sea salt and black pepper: Enhance all the other flavors without being too salty.

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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.

Make It Your Way

I love mixing it up depending on what’s in season or what I’m craving—this Slow Cooker Hawaiian Chicken Shreds Recipe is super versatile. Don’t be afraid to experiment with add-ins or serving styles.

Variation: One of my favorite personal twists is swapping out Swiss chard for crunchy iceberg lettuce for a lighter wrap with a crisp bite.
Spice it up: If you enjoy a little heat, add extra red pepper flakes or a dash of sriracha to the sauce before cooking.
Diet tweak: Make it keto-friendly by skipping the tortilla or rice and focusing on salad bowls and lettuce wraps loaded with veggies.
Seasonal twist: Toss in diced mango or bell pepper in the last hour of cooking for a fresh, colorful boost.

Step-by-Step: How I Make Slow Cooker Hawaiian Chicken Shreds Recipe

Three stacked wraps are shown, each made of bright green leafy outer layers holding inside layers of shredded purple cabbage, thin orange carrot strips, chunks of green avocado, and light brown shredded filling, arranged neatly to show the colorful cross-section. They sit on a white plate with a lime wedge on the side, all placed on a white marbled surface with some green herbs nearby. The background is a soft grey blurred out, giving focus to the fresh and healthy appearance of the wraps. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer your ingredients

I start by placing the chicken breasts and thighs right in the slow cooker, then scatter diced onion and minced garlic on top. You don’t need to brown the chicken beforehand—trust me, this slow cooking will gently infuse all those flavors perfectly.

Step 2: Mix and pour the sauce

In a small bowl, I combine the mostly drained crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Give it a good stir until it’s well blended, then pour it evenly over the chicken and onions in the slow cooker. This sauce brings that wonderful balance of sweet, tangy, and savory.

Step 3: Slow cook until tender

Set your slow cooker to low and cook for 4 to 6 hours, or high for about 3 hours. You’re looking for the chicken to be completely cooked through and tender enough to shred easily. A good tip: avoid lifting the lid too often because the heat escapes, which can add cooking time.

Step 4: Shred and soak

Once the chicken’s done, remove it carefully to a plate or board and shred with two forks. I like to take my time here so the texture turns out just right—neither too chunky nor too fine. Then, return all the shredded chicken to the slow cooker and stir it into those juicy, flavorful cooking juices. This step locks in all the moisture and flavor.

Step 5: Serve and enjoy

Keep your shredded chicken warm on the slow cooker’s Keep Warm setting until you’re ready to serve. Whether you build wraps with Swiss chard leaves or pile it over a crisp salad, you’re in for a treat. Trust me, everyone loves the burst of Hawaiian-inspired flavor.

Top Tip

Having made this recipe multiple times, I’ve learned some little tricks that make a big difference in the final result and ease of prep.

Don’t over-drain the pineapple: Leaving some juice ensures the sauce stays vibrant and the chicken moist.
Use both breast and thighs: Thighs add richness and prevent the dish from drying out, balancing the lean breasts beautifully.
Shred carefully: If your chicken looks dry, pour a bit more sauce from the slow cooker over it when shredding to keep it juicy.
Resist the urge to peek: Let the slow cooker do its job undisturbed for consistent cooking and tender chicken every time.

How to Serve Slow Cooker Hawaiian Chicken Shreds Recipe

Garnishes

I usually garnish my shredded chicken with sliced green onions, fresh cilantro leaves, and a sprinkle of toasted sliced almonds for a bit of crunch. Adding some shredded purple cabbage and carrot slaw brings a refreshing contrast in color and texture I always appreciate.

Side Dishes

This chicken tastes amazing with simple steamed white or brown rice, cauliflower rice for a low-carb twist, or wrapped in Swiss chard leaves for a light lunch. I even like serving it alongside grilled pineapple rings or a crunchy Asian cucumber salad to echo the tropical flavors.

Creative Ways to Present

For a casual dinner party, I assemble a DIY lettuce wrap bar with all the garnishes laid out so guests can build their own wraps or bowls. Another time, I stuffed these shreds into soft tortillas and topped with pickled jalapeños and a drizzle of spicy mayo for a Hawaiian taco fusion vibe. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover Hawaiian shredded chicken in an airtight container in the fridge for up to 4 days. The flavors really deepen overnight, and I love pulling it out for quick meals throughout the week. Just let it come to room temperature or gently warm before serving.

Freezing

This recipe freezes beautifully. I portion the shredded chicken into freezer-safe bags or containers and freeze for up to 3 months. When I’m ready to eat, I thaw overnight in the fridge and reheat on the stove or microwave with a splash of water to keep it moist.

Reheating

I find gentle reheating preserves the tender texture best—either warmed on low in a skillet with a bit of the reserved sauce or in a microwave covered with a damp paper towel. Avoid overheating as that can dry out the chicken.

Frequently Asked Questions:

Can I use just chicken thighs or just breasts?

Yes, both options work, but using a mix gives you more balanced flavor and texture. Thighs stay juicy and tender, while breasts add leanness. If you use only one, adjust cooking time slightly and keep an eye so it doesn’t dry out.

What if I don’t have coconut aminos?

You can substitute coconut aminos with regular soy sauce or tamari for a gluten-free option. Keep in mind regular soy sauce is saltier, so adjust the salt in the recipe accordingly.

Can I make this recipe in an Instant Pot?

Absolutely! Use the pressure cook function for about 15 minutes. Add a bit of extra liquid if needed, then use natural release before shredding. It’s a great way to speed up the process while keeping all the flavors intact.

How spicy is this dish?

The red pepper flakes add a mild kick but aren’t overly spicy. You can easily adjust the heat level by adding more or less depending on your preference, or omit it entirely if you want a sweet and savory flavor without any heat.

Final Thoughts

This Slow Cooker Hawaiian Chicken Shreds Recipe has become such a go-to in my house because it’s truly a no-fail crowd-pleaser. It’s that perfect mix of sweet, savory, and refreshing flavors that feels like a mini getaway for your taste buds. Once you try it, I’m confident you’ll be reaching for this recipe again and again, whether for quick weeknight dinners, meal prep, or sharing with friends. Give it a go—you won’t regret it!