Dump and Go Slow Cooker Hawaiian Chicken Freezer Meal

What you’ll love about Slow Cooker Hawaiian Chicken:

• Dump and Go – It’s a tried and true 8-10 hour slow cooker recipe that can be dumped and left all day while you work or get what you need to get done accomplished!
• Gluten-Free – It can be made gluten-free with gluten-free soy sauce, making it a very easy recipe for dietary needs, too.
• Versatile – Serve it over rice, shredded into sandwiches, brown rice, quinoa, or for a low-carb option, use cauliflower rice.
• Flavor Packed – Its sweet and savory flavor makes it a crowd pleaser!
• Freezer Prep – This meal can be prepped in advance and frozen until ready to cook, making it great for freezer prep meals!

Ingredients needed for the Hawaiian Chicken Recipe:

• Boneless, Skinless Chicken Thighs
• Barbecue Sauce
• Pineapple Chunks with Juice
• Gluten-Free Soy Sauce
• Brown Sugar
• Garlic Powder
• Onion Powder
• Red Bell Pepper
• Green Bell pepper
• Sweet Onion

These are the only ingredients needed for this delicious dish. If you choose to make it gluten-free, use gluten-free soy sauce.

How do you make Hawaiian Chicken in the Slow Cooker?

The full printable instructions can be found in the recipe card below.

1. Add the chicken to the slow cooker.
2. Top with garlic powder and onion powder.
3. In a small bowl, mix the barbecue sauce, pineapple chunks with juice, soy sauce, and brown sugar.
4. Pour evenly over the chicken thighs.
5. Top the sauce with diced bell peppers and onions.
6. Cover and cook on LOW for 8 hours.
7. Shred the chicken in the slow cooker and stir it into the sauce to coat.
8. Serve with cooked rice or green beans and add the sauce or juice from the slow cooker over the dish.

Tips for Making Hawaiian Chicken in the Slow Cooker:

• Skip the Chicken Breast – If you are going to leave this meal cooking for 8 hours or more, be sure to use boneless skinless chicken thighs; DO NOT use boneless skinless chicken breasts. Chicken breast will dry out faster than chicken thighs, leaving you with dehydrated or dry chicken. The chicken thighs hold up longer in the slow cooker without drying out.
• Add Heat – If you like spicy, add crushed red pepper flakes or hot sauce.
• Don’t Drain the Pineapple – The juice from the pineapple will help add flavor to the chicken and the sauce. The sauce will be thin, but it will be mixed with the chicken and then used over the chicken when serving.

This is an easy-to-prep meal, the chicken thighs will be placed in the slow cooker and topped with seasonings, then the sauce will be combined and pour it over the chicken. Lastly, bell peppers and onions can be added on top of the chicken, and then it’s cooked low and slow for 8 hours! After the cooking time, shred the chicken and stir it into the sauce before serving.

Freezer Prep Instructions:

If you want to prep this ahead to store in the freezer, add all ingredients to a freezer-safe storage bag. Label the bag and freeze flat in the freezer. This can stay frozen for up to 3 months.

When ready to serve, defrost or thaw the bag overnight in the refrigerator. It’s best to place it into a pan to catch any liquid as it defrosts. Dump all ingredients into the slow cooker and cook on low for 8 hours.

If you are freezer prepping for the week, be sure to check out this Slow Cooker Pulled Pork Freezer Meal and Slow Cooker Turkey Breast Freezer Meal.

How do you store leftovers?

Once fully cooked and fully cooled, store leftovers in an airtight container in the fridge for up to 3 days. When ready to reheat, heat on a microwave-safe plate for 1-2 minutes or until heated through.

This recipe has a short prep time, making it simple to prep in the morning or use for freezer prep meals. It’s truly the perfect dump and go slow cooker hawaiian chicken recipe that you’ll love to add to your menu over and over again!