Hawaiian Chicken Recipe – Crockpot

This is the recipe that turned me into a crockpot fan. Before I tried this Hawaiian Chicken recipe, my crockpot was hanging out in the very back of one of my kitchen cabinets. I just didn’t know what to do with it until I happened to come across this recipe. I can’t remember if it was in a magazine, cookbook or online (probably not online since it’s been quite some time). I used to make it quite a bit and it was always a big hit with my husband but somehow I had forgotten about it until it just popped in my head today and I mentioned it in the newsletter. Shortly after someone asked me if I could share the recipe. I dug through files and cookbooks and finally found my handwritten note with “Hawaiian Chicken Recipe – Crockpot” scribbled across the top…. so here it is:

Hawaiian Chicken – Crockpot Recipe
Prep time:
Cook time:
Total time:
Serves: 4
  • 2 pounds skinless boneless chicken breast halves
  • 1 can pineapple chunks, drained
  • 1 can mandarin oranges, drained
  • 1/4 cup cornstarch
  • 1/4 cup brown sugar, packed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground ginger
  1. Cut the chicken into large bite-sized chunks. Put everything into your crockpot and stir it around until everything is mixed up. Cover it and cook on high for 3 hours or low for 5 to 6 hours.



Bowl of Hawaiian Chicken

I like to serve this Hawaiian chicken over white rice. Fix a simple salad to add on the side and dinner is done.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.


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dph13 - June 25, 2010

I’m not an expert crock-potter but this recipe does compel me to ask…

There doesn’t seem to be any liquid in this recipe. What does the sugar and corn starch dissolve in? With no liquid, what keeps the chicken from burning to the bottom of the crock pot when cooked on high?

I figured I’d ask before tossing all the ingredients and walking away. :-)

The Hillbilly Housewife - June 26, 2010

Great question. Between the juices from the chicken and those that come out of the drained canned fruit once everything heats up, you’ll have plenty of cooking liquid.

Jenny - June 29, 2010

I have the same recipe in one of my “church” cook books. It is definitely a winner!

The first time I made it I was concerned about the moisture as well but it was just fine. I have doubled the corn starch and not drained the fruits and it still came out well.

We also like to add a few TBLS. of soy sauce (also known as shoyu or soya).

My friend adds sliced cabbage in the last hour, stirring it in. Then she stirs in cooked spaghetti noodles just before serving. She calls it “Hawaiian Chow Mein”

janet - July 4, 2010


How can you make the Hawaiian chicken either on top of the stove or bakeit in the oven. I don’t have a crockpot.

Lydia - July 4, 2010

What size cans for the pineapple & madarin oranges? Pineapple in syrup or in juice?


Clara - October 28, 2010

I have not made this recipe yet either. I do need to know what size can of mandarin oranges and pineapple, I need to use/purchase. Thanks for RSVP… HAVE A BLESSED DAY !!

Leigh - December 30, 2010

You can use the 20 oz. can of pineapple and the small can of mandarin oranges. I make this recipe in the oven and use an entire bag of light brown sugar, 20 oz. can of pineapple and slice a fresh orange to put on top. I haven’t used corn starch when making it in the oven, but it has lots of liquid and probably could be prepared either way. Bake at 375 for approximately 1 hr. (check halfway through since oven temps vary). The very BEST way to fix this recipe is on the grill, sealing the ingredients in an aluminum foil bag. Yummy!

Amy - January 10, 2011

I just made this yesterday and it was good but seemed to lack deep flavor. I had to add some soy sause and bbq sauce to make it have any flavor. We put it over spaghetti noodles. Not too sure I will be making this again ‘as it’ but its a great base recipe.

    The Hillbilly Housewife - January 10, 2011

    Thank you for adding your tips to improve this recipe, Amy. It makes sense that soy sauce and barbecue sauce would ‘perk up’ the flavor quite a bit. I thought it was plenty tasty when I made it, but I’m going to try your suggestion. I may just tweak the recipe on the site when I’m done!

Maggie - February 14, 2011

Thanks so much for the Memory Lane Meals booklet. I found a recipe in there that I have been searching for for years. My mom used to make a jello dessert that we loved as kids but try as I might, I could not find it anywhere. My sisters and I tried all sorts of variations and found several recipes similar but nothing had the same flavor UNTIL I found “Our Favorite Green Fluff” and I finally remembered – the lost ingredient was Cottage Cheese.
If I use nothing else in this booklet, which I can’t see happening since lots of the recipes look great, I will be ever grateful for finding mom’s recipe. Thank you so much! You have made my Valentine’s Day and I am going straight home and make this.
A Happy V-Day to you and your family,

    The Hillbilly Housewife - February 15, 2011

    I’m so glad you like the Memory Lane Meals, Maggie. I will be sure to pass your comment along to my friend Patti so she knows her efforts were worth it. Thank you.

    Patti Winker - February 15, 2011

    Hi Maggie,

    Well this just warms my heart! I’m so pleased that you were able to find the recipe you remember your Mom making. What’s even better is that particular recipe REALLY IS my Mom’s recipe! 😀

    The recipes are mostly compiled from old clippings I have and recipes from friends and family that I’ve just been throwing in a box for years and years. But the Green Fluff is the recipe I have from Mom that we make every single Thanksgiving and Christmas. I’m just tickled that you found it for yourself. Susanne’s been a good friend letting me share my cookbook with her friends here at Hillbilly Housewife, and it makes all the effort worthwhile when I read your comment. Thank you so much!

    Gratefully yours,

JoyceS - February 16, 2011

I have made this before with a jar of duck sauce and a bag of frozen chopped peppers and onions (you could chop up fresh too). Great for potlucks.

Heather H. - September 30, 2011

I am trying this tonight. I didn’t have any breasts though, so I am using skinless thighs. I also added a couple tbs. of soy sauce to the sugar and lemon mixture like some suggested. I tasted the sauce and it tasted wonderful..like a teryiaki sauce. I can’t wait to try this. Will let you know how it turns out!

Reta - May 6, 2012

I tried this today, but it burned on the bottom while we were at church. I didn’t put the drained liquid in because the recipe doesn’t say to. I did add a little water to the lemon juice to mix the cornstarch. It lacks quite a bit of flavor, so if I ever do it again, I will add some of the ingredients mentioned in other posts.

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