Slow Cooker Hawaiian Chicken Sandwiches Recipe

If you’re daydreaming about a sandwich that’s a little sweet, a little tangy, and absolutely bursting with bold flavors, these Slow Cooker Hawaiian Chicken Sandwiches will rocket straight to the top of your must-make list! Tender shredded chicken, juicy pineapple, and a crunchy, zesty slaw—all tucked into a toasted bun—make this meal irresistible for weeknights, cookouts, and everything in between.

this Recipe

Ingredients You’ll Need

One reason these Slow Cooker Hawaiian Chicken Sandwiches are so spectacular is the way a handful of simple, familiar ingredients come together for big results. Each element has a role, from building hearty texture to creating layers of sweet, tangy, and savory flavor.

• Chicken breast (2 lb, boneless & skinless): Lean, protein-packed, and turns beautifully tender as it cooks slowly in the sauce.
• BBQ sauce (3/4 cup, sugar free or low sugar if preferred): Brings smoky depth and ties all the flavors together—opt for your favorite variety or one that fits your dietary needs.
• Sugar free ketchup (3 tbsp): Gives the sauce a little tang and a hint of classic comfort.
• Balsamic vinegar (2 tbsp): Adds brightness and just the right touch of acidity to balance sweetness.
• Brown sugar replacement (1 tbsp): Keeps the sauce sweet but light—use your favorite brown sugar substitute to suit your goals.
• Onion (1, chopped): Builds sweet-savory flavor layers as it softens into the sauce during the slow cook.
• Pineapple (1.5 cups, chopped—fresh or canned): The star of the show, giving bursts of sunny sweetness and tropical flair to every bite.
• Cole slaw mix (14 oz): Packs in fresh crunch and saves time—feel free to shred your own mix if desired.
• Green onion (1/4 cup, chopped): Lends a mild onion punch and color to the slaw.
• Light mayo (2/3 cup): Forms the creamy, rich base for the slaw dressing without weighing it down.
• Lemon juice (from 1 lemon): Brightens up the slaw with fresh citrus tang.
• Apple cider vinegar (1.5 tbsp): Gives the slaw its signature zing.
• Powdered sugar (1 tsp): Adds a touch of mellow sweetness to balance the slaw dressing.
• Salt and pepper: Essential for seasoning both the chicken and the slaw layers.
• Celery seed (1/2 tsp): Brings traditional deli-style slaw flavor to the mix.
• Low carb buns (10; Schmidt 647 sandwich rolls or your favorite): The soft but sturdy base for stacking up all those layers—pick your preferred low carb or whole wheat bun.

Variations

Slow Cooker Hawaiian Chicken Sandwiches are practically made for riffing—so don’t be afraid to get creative! You can easily swap in ingredients or tweak the details to fit your preferences, dietary needs, or whatever you have waiting in your pantry.

• Low-Carb & Keto Option: Use your favorite keto-friendly BBQ sauce and bun, and double-check your pineapple portions for optimal macros.
• Spicy Kick: Add a diced jalapeño, a dash of sriracha, or some chili flakes to the sauce for a little heat that plays beautifully with the sweetness.
• Tropical Twist: Fold mango or finely chopped papaya into the slaw—or swap in some coconut flakes for more island vibes!
• Dairy-Free & Egg-Free: Use vegan mayo and buns to make this recipe completely dairy- and egg-free without sacrificing an ounce of flavor.
• Make It Paleo: Pick a paleo-friendly BBQ sauce and mayonnaise, and enjoy your chicken sandwich lettuce-wrapped or served open-faced on a veggie “bun.”

How to Make Slow Cooker Hawaiian Chicken Sandwiches

Step 1: Mix Up the Sweet & Tangy Sauce

Start by whisking together your BBQ sauce, sugar-free ketchup, balsamic vinegar, brown sugar replacement, pineapple, and the chopped onion in a medium bowl. This blend is where all that vibrant flavor magic begins—don’t be afraid to get every bit fully combined before moving on.

Step 2: Slow Cook the Chicken

Lay the chicken breasts in your slow cooker and pour the sauce mixture right over the top, making sure the chicken is thoroughly coated. Pop on the lid and set your slow cooker to high for 3.5 to 4 hours. When the chicken easily shreds and reaches an internal temp of 165°F, you’ll know it’s tender and ready to finish.

Step 3: Shred & Soak Up the Sauce

Once it’s finished cooking, use two forks to gently shred the chicken right in the slow cooker—no need for a separate bowl. Give it all a good stir so those shreds soak up every bit of the pineapple BBQ goodness. This is what makes Slow Cooker Hawaiian Chicken Sandwiches so juicy and flavorful!

Step 4: Whip Up the Zesty Slaw

While the chicken cooks, mix up your slaw. Whisk together light mayo, lemon juice, apple cider vinegar, powdered sugar, salt, pepper, and celery seed until it’s smooth. Toss this dressing with the cole slaw mix and green onion until everything is nicely coated. Chill it in the fridge—it’ll taste even fresher and more crisp when you’re ready to assemble!

Step 5: Assemble & Serve

Lightly toast your sandwich buns to give them extra sturdiness and a touch of golden goodness. Layer on the warm shredded Hawaiian chicken, pile high with slaw, and if you love a good tang, add a few pickles. Pop the top bun on and get ready for a bite of pure joy!

How to Serve Slow Cooker Hawaiian Chicken Sandwiches

Garnishes

If you want your Slow Cooker Hawaiian Chicken Sandwiches to look as gorgeous as they taste, a sprinkle of sliced green onions or extra fresh pineapple tidbits adds a burst of color and a little extra freshness. For a flavor twist, try thin-sliced jalapenos or a dusting of toasted sesame seeds right on top.

Side Dishes

Crisp sweet potato fries, pineapple-cucumber salad, or a bright corn and black bean salad are all perfect with these sandwiches. You can also add classic chips, simple steamed veggies, or a no-fuss fruit salad for delightful crunch and contrast.

Creative Ways to Present

Serve Slow Cooker Hawaiian Chicken Sandwiches slider-style for an easy, poppable party snack, or create a DIY sandwich bar for family dinners so everyone can build their perfect stack. For a tropical picnic twist, wrap sandwiches in parchment with a colorful fruit skewer tucked alongside.

Make Ahead and Storage

Storing Leftovers

Any leftover Hawaiian chicken should be cooled and transferred to an airtight container, where it will keep fresh in the fridge for up to four days. Store the slaw separately for best texture so it stays crisp for sandwiches (or as a quick side) all week.

Freezing

The cooked chicken freezes beautifully! Spoon sauce and chicken into a freezer-safe container or bag (let out excess air), and freeze for up to three months. Thaw overnight in the fridge before reheating. For best results, freeze the slaw dressing and veggies separately and toss before serving.

Reheating

Gently reheat chicken in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce. You can also zap it in the microwave in quick intervals, stirring after each one, to bring it back to steaming, sandwich-ready comfort!

FAQs

Final Thoughts

Whether you’re feeding a hungry family or looking for a meal that captures the bright, carefree flavors of summertime, these Slow Cooker Hawaiian Chicken Sandwiches will brighten any table. I hope you give them a try soon—there’s nothing better than the first bite of saucy chicken, cool slaw, and sweet pineapple all together. Happy cooking, friends!

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