Just 3 ingredients in this Crockpot Hawaiian Chicken for a delicious fix-it-and-forget-it meal, cooked in the slow cooker. Sweet pineapple and spicy BBQ make this chicken amazing!
Crockpot Hawaiian Chicken
Toss-it-and-go, no prep work and still tasty meals are the BEST, aren’t they? But I feel like they’re few and far between. Mostly because, well, food needs to be prepped. But not this Crockpot Hawaiian Chicken with just 3 ingredients. You literally just dump it all in the slow cooker and come back later to a tasty, flavorful cooked dinner. Awesome.
I’ve tried a few different barbecue sauces with this Crockpot Hawaiian Chicken recipe. My favorite so far has been Open Pit. It offers a nice spiciness to the sweet pineapple. I also liked the classic Sweet Baby Ray’s, because who doesn’t? But you can totally experiment with your own favorite sauces, or even mix it up with a teriyaki marinade.
I believe everything needs a dip. Sure that might be weird, but it’s also a delicious way to live life. I like to dip this Crockpot Hawaiian Chicken in ranch sauce, but my kids prefer some extra barbecue on the side (and Mr. Gracious just rolls his eyes at all of us crazies with our sauces).
For more Crockpot recipes all month long, be sure to check out our Crocktober Main Page!
Crockpot Hawaiian Chicken Recipe
- 2-3 pounds chicken legs and/or thighs
- 1 (28 ounce) bottle of your favorite barbecue sauce
- 1 (16 ounce) can diced pineapple
- Place chicken in the bottom of the crockpot
- Pour barbecue sauce and pineapple (with juices) over chicken.
- Cook on Low for about 8 hours, until chicken is cooked through.
- Serve warm with additional barbecue sauce and a side of fresh pineapple.
Did you like this Crockpot Hawaiian Chicken Recipe? Find more on my Crockpot and Dinner Ideas boards on Pinterest!
If you liked this Crockpot Hawaiian Chicken recipe, you might also like
Hawaiian Crockpot Ham Sandwiches
Crockpot Barbecue Chicken Sandwiches
Skillet Chicken Thighs with Shallots in Red Wine Vinegar Sauce
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