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Crockpot Hawaiian Chicken


Serves 4


  • 1 1/2 lb Chicken breast

  • 1/2 Sweet onion

  • 1  teaspoon Minced garlic

  • 1 (8 oz) can Crushed pineapple

  • 1/3 cup Soy sauce or liquid aminos

  • 1/4 cup Lime juice

  • 1/2  teaspoon Ground ginger

  • 1/2  teaspoon Salt

  • 1/4  teaspoon Pepper

  • 3  tablespoons Honey

Optional Wrap

  • 1 head Lettuce

  • 1 bag Shredded carrot

  • 1 bag Shredded cabbage

  • 2 Avocado


The estimated total time to make this recipe is 30 Minutes

Crockpot Directions:

  1. Place everything in your crockpot for the chicken and stir to combine. Cook on low for 4-6 hours.

  2. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker, stir to mix all ingredients, and set the temperature to warm (or low) until ready to serve (see below for ideas).

Instant Pot Directions:

  1. Add all of the ingredients to the instant pot. Cook at High Pressure for 12 minutes, adding 2 minutes if breasts are really thick or they’re frozen into a block.

  2. When cooking time is up, allow pressure to release for 15 minutes, then manually release pressure and carefully remove the lid. Shred chicken with two forks and serve as desired (see below for ideas).

Add chicken to lettuce wrap, tortilla, or bun with desired ingredients. Or, serve over cauliflower or brown rice, with toppings as desired.

Serves 4

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