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.
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:
- 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.
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
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:
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.
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.
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.
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!
Print
Slow Cooker Hawaiian Chicken Shreds Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
Slow Cooker Shredded Hawaiian Chicken is a sweet and savory dish featuring tender shredded chicken cooked with pineapple, coconut aminos, and warm spices. Perfect for serving in Swiss chard wraps, tacos, salads, or bowls, this versatile recipe offers a flavorful and healthy meal option with minimal prep and convenient slow cooking.
Ingredients
Chicken and Aromatics
- 1 lb boneless skinless chicken breast
- ½ lb boneless skinless chicken thighs
- ½ small yellow onion, diced
- 3 garlic cloves, minced
Sauce
- 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
To Serve
- Swiss chard leaves
- Avocado slices
- Shredded carrots
- Shredded purple cabbage
- Green onions
- Sliced almonds
- Fresh cilantro
Instructions
- Prepare Ingredients: Place the chicken breasts and thighs, diced onion, and minced garlic into the slow cooker.
- Make Sauce: In a small bowl, mix the mostly drained crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, sea salt, and black pepper until well combined.
- Cook Chicken: Pour the sauce over the ingredients in the slow cooker. Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks on a plate or cutting board.
- Combine and Keep Warm: Return the shredded chicken to the slow cooker, mix it into the juices, and set on the Keep Warm function until ready to serve.
- Serve: Assemble the shredded chicken in Swiss chard leaves with avocado, shredded carrots, cabbage, green onions, almonds, and cilantro or serve as tacos, over salads, or bowl style as desired.
Notes
- Use a slow cooker or Instant Pot to prepare this dish depending on your time and preference.
- This recipe is highly versatile and works well in wraps, tacos, salads, or bowls.
- Leftovers can be served hot or cold and keep well for several days in the refrigerator.
- Adjust the level of red pepper flakes to suit your spice preference.
- For a gluten-free dish, ensure the coconut aminos you use are certified gluten-free.
Nutrition
- Serving Size: ⅙ recipe
- Calories: 170 kcal
- Sugar: 7 g
- Sodium: 574 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 75 mg
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