Crockpot Hawaiian Chicken Recipe (Freezable)

5 / 5 (1 review) 9 Comments

Crockpot Hawaiian Chicken Freezer Meal Recipe

Crockpot Hawaiian Chicken Freezer Meal

This easy Hawaiian chicken is a sweet-sour combination, delicious with hot cooked rice and stir-fried vegetables. This is one recipe that even my pickiest eaters like. Plus, it is one of THE QUICKEST and EASIEST recipes to make!

Because it is so easy to make I do 3-4 dinners of it and stick it in the freezer. This recipe is one you can pull out of the freezer, defrost in the microwave and then just put it in the slow cooker and it is ready after a busy workday or day running the kids around to activities.

Ingredients

Since this Hawaiian chicken is topped with pineapple, I like to just buy the canned stuff and then I use the juice from the can as well. You could go with fresh pineapple but we’re trying to make it as easy as possible here!

Other than that, this recipe doesn’t really have any complicated ingredients – you might even have most of them on hand already.  If you like a little more flavor with your chicken I would recommend shredding the meat into the sauce.

Serving Tips

Like I said above, this recipe goes great served over some hot rice. To make your rice cooking easy and hands-off, I highly recommend investing in a good rice cooker:

I also like to serve my Hawaiian chicken with a side of vegetables. You could try these slow cooker carrots or this quick buttered broccoli recipe! You could also just do a side of vegetables with dip.

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Crockpot Hawaiian Chicken Recipe (Freezable)

5 / 5 (1 review)
Prep Time: 10 minutes | Cook Time: 4-7 hours
Yield: 1 slow cooker | Serves: 6

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1/2 cup white sugar
  • 1/2 cup vinegar
  • 3 garlic cloves, minced
  • 2 Tablespoons soy sauce
  • 1/2 cup of pineapple juice (use what’s in the can)
  • 1/2 can of large pineapple chunks

Instructions

  1. Add all the ingredients to the bag and freeze.
  2. To serve, thaw then cook in slow cooker for 4-5 hours on high, or 6-7 hours on low.
  3. Shred chicken breast into bite size pieces
  4. Serve it over rice and enjoy.

Notes

If you like a little more flavor with your chicken I would recommend shredding the meat into the sauce.

Ingredients: Chicken, Garlic, Pineapple, Pineapple Juice, Soy Sauce, Sugar, Vinegar
Meal Type: Main Dish, Dairy Free, Egg Free, Gluten Free
Categories: Meat and Poultry, Make Ahead/Freezer Meal, Slow Cooker

Comments & Reviews

  • Heather Faas

    This sounds yummy. How many servings does this make?

  • Kearna

    I would say 4-6 easily depending on the size of the chicken breast. This recipe fed my family of 7 with leftovers, but my 2 little ones don’t eat much.

  • Marilyn R

    Is the chicken raw or cooked when you put it in the bag to freeze?

  • Jordan

    Hi ya’ll! Thanks so much for the great recipe! I have two under two and am retuning to work. Anything that I can make that’s easy for hubby to make for the kids in the evening is great. I made this tonight and froze an extra one. 🙂

  • Erica Esser

    Hi! Your recipe says to use half a can of pineapple. Can you tell me which size can of pineapple you are halving? Is it the 20 oz can?
    Also, can you suggest how much rice to cook to go with this much chicken? Maybe 2 cups (measured precooked)?
    Thanks!

    • Cathy Yoder

      Yep, the pineapple can is a 20oz size. And I think 2 cups would be great… I’d just do enough for how many people are eating. Then if you have leftover sauce you can cook more rice the next day you eat it (because I think day old rice isn’t super great). 🙂 Enjoy!

  • Christy

    Hi! What kind of vinegar are you using? Apple Cider or White?
    Thanks so much!

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