Crock-Pot Hawaiian Chicken  -

Crock-Pot Hawaiian Chicken Recipe

This recipe for Crock-Pot Hawaiian Chicken is a┬ásuper easy and kid friendly way to prepare the ever so frugal favorite – chicken drumsticks (legs??).

You can toss this together in no time and have dinner on the table without heating up the house baking chicken.

I like to serve this with some quick stir-fried veggies and some steamed rice (white or brown, your choice). The extra sauce is yummy drizzled over both!

Don’t let the picture fool you (I’m not a professional food photographer) this is a delicious dish!

To make this recipe you just throw some canned crushed pineapple, soy sauce, ginger, and garlic in the slow cooker with your chicken drumsticks (you can use other cuts of chicken too – I think thighs would be super tasty!).

Let that all cook for 4 hours until the chicken is cooked through. Then pour off the liquid and thicken it up with some corn starch on the stove top.

We served this with some steamed rice and a bag of steamable frozen veggies. The sauce from the chicken drizzled all over everything is amazing!

Crock-Pot Hawaiian Chicken

Rating: 51

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 6-8 Servings

Crock-Pot Hawaiian Chicken


2-3 Lbs. Chicken Drumsticks (legs)
1 (15 Oz. Can Crushed Pineapple
1/4 Cup Low-Sodium Soy Sauce
1/2 Teaspoon Ground Ginger
1 Tablespoon Minced Garlic
2 Tablespoons Cornstarch (optional)


  1. In a bowl mix together the crushed pineapple (with the juice), soy sauce, ground ginger and garlic. Mix well.
  2. Place chicken drumsticks in the bottom of a 6-quart crock-pot.
  3. Pour pineapple mixture over top and give everything a quick toss.
  4. Cover and cook on low for 4 hours or until chicken is cooked through.
  5. To make a nice glazed sauce to pour over the chicken remove the chicken from the crock-pot and pour out the sauce from the crock into a small saucepan.
  6. Heat juices on the stove on medium high until they come to a boil.
  7. In the meantime mix 2 tablespoons cornstarch with 1/4 cup cold water until no lumps.
  8. Pour cornstarch slurry into into boiling crock-pot juices and whisk and cook until thickened about 2-3 minutes.
  9. Serve with rice, steamed veggies and pour sauce over chicken and rice if desired.


I do not recommend cooking this dish in the crock-pot on high. Chicken tends to dry out when overcooked in the slow cooker.

The sauce/glaze is totally optional the chicken is good without it. But even BETTER with it!