posted in Main Dishes

Slow Cooker Hawaiian Sticky Chicken

We’re definitely into cold weather comfort food here on the East coast so lets get started with this Slow Cooker Hawaiian Sticky Chicken!

Scroll toward the end of this post to watch a short video showing you how to make this recipe, then print out the complete recipe and make it at home!

Slow Cooker Hawaiian Sticky Chicken recipe from

Our slow cooker is a life saver – a life line to a hot, comforting dinner that we wouldn’t always have had time to make.  Between work, the kids with school and sports and everyday life I can’t believe that we don’t eat macaroni and cheese out of the box for dinner. And I can proudly say that we actually don’t. A frozen pizza or boxed mac and cheese meal doesn’t show it’s face around our house that often at all…we just always seem to be cooking something.  But for those nights that we know one of us is running a kid to one field and the other is going to another soccer field, slow cooker recipes are the best.

This Slow Cooker Hawaiian Sticky Chicken is one of our favorites – kids included. It’s sweet and tangy, perfect over rice or in a taco or a slider. Or just plain out of a bowl.

Slow Cooker Hawaiian Sticky Chicken recipe from

Start off by cooking the chicken. get two pounds of chicken in your slow cooker with some chicken broth, garlic cloves and pineapple juice.  Cook on high for 4 hours until the chicken is tender and easily shreds.  Shred the chicken and drain all of the liquid out from the slow cooker, saving 2 cups for the sauce.  Add a cup of apricot preserves, soy and teriyaki sauce, hoisin sauce and Wondra® flour to the liquid and whisk to combine.

Wondra flour is a quick way to thicken sauces without having to make a cornstarch mixture, you can add Wondra flour directly into whatever you want to thicken up and it works amazingly well.  Next put the shredded chicken back in the slow cooker and pour in the sauce. Mix the chicken together with the sauce so that it’s completely coated and cook for another hour on high.

Slow Cooker Hawaiian Sticky Chicken recipe from

Serve over hot bowls of rice and use a few sesame seeds and chopped scallions for garnish! Now that’s a pretty amazing looking slow cooker dinner!

Click below to watch a short video showing you how to make this recipe, then scroll to the bottom and print out the complete recipe.

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 5 hours

Slow Cooker Hawaiian Sticky Chicken


  • 2 pounds boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 1 cup pineapple juice
  • 1 cup crushed pineapple
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/2 cup apricot jam
  • 1/4 cup soy sauce
  • 2 tablespoons teriyaki sauce
  • 1/4 cup hoisin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon Wondra® flour
  • hot cooked rice
  • 4 chopped scallions for garnish
  • sesame seeds for garnish


  1. Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves and salt in your slow cooker and set on high.
  2. Cook for 4 hours then remove the chicken to a cutting board.
  3. Drain the liquid from the slow cooker into a large measuring cup or bowl. Save 2 cups of the liquid (including some of the crushed pineapple) and put back into the slow cooker.  Discard the remaining liquid.
  4. Add the apricot jam, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes and Wondra® flour to the liquid in the slow cooker, and whisk to combine.
  5. Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour.
  6. Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.
  • 4 Weight Watchers Freestyle SmartPoints per serving (6 servings), if made with low sugar apricot jam.  Point count does not include rice.
  • Wondra® is a quick mixing flour that can be added directly to your sauce or gravy to thicken without lumps. Alternately, you could use a tablespoon of cornstarch mixed with a tablespoon of water, then add the mixture to the sauce to thicken.

Here are a few more slow cooker chicken recipes that you might like!

Daniel George

Dan writes the blog, Mantitlement. Keeping up with a couple of kids, a couple of jobs and cooking tons of food! Thankfully with the help of his wife, they're cranking out creative party food and inspired family dinners to help make life more fun.

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  1. postedDec 9, 2017 10:43 AM
    Patricia R.

    I’m not a huge fan of crock pot chicken breasts, but I’m thinking pork shoulder might be a good substitute. The sauce sounds very tasty.

  2. postedSep 7, 2017 5:41 PM

    My wife suggested this; I was sceptical as I’m not a fan of fruit and chicken together. But let me say, the flavour of this is simply brilliant; the blend of sweet, salty and savoury coming together to create magic. In Canada we don’t have Wondra, so I used 2 table spoons of all purpose flour; the result wasn’t all that ‘sticky’ but still thick enough. This one is going into our ‘make again’ file!

  3. postedJul 18, 2017 4:44 PM
    Mike Jaroch

    I’m going to try thickening the sauce in a pan next time, and then add it back to the slow cooker with the chicken. Didn’t have any Wondra and had to use 3 times the corn starch recommended.

  4. postedFeb 13, 2017 4:23 PM

    I made this for dinner tonight, a bit too sweet for my taste but otherwise very good! I will make it again but with half the jam and/or half the hoisin sauce next time.

    I have so much leftover, i will try it in a sandwich pull pork style tomorrow for lunch, i can’t wait!

  5. postedJan 25, 2017 3:43 PM

    Looking for nutritional info for my food log. Do you have that info?

    • postedJan 26, 2017 6:47 AM

      I do not have nutritional information on this one, sorry!

  6. postedJun 15, 2016 6:43 PM

    I guess I should have read this properly – I kept all the juice.  DOH!  No wonder the sauce is not thick.

  7. postedApr 27, 2016 11:51 AM

    Hi, I’m making your Slow cooker Hawaiian chicken, and you say to empty all the juice from the crock pot and retain only 2 cups. What do you do with all the rest of those good juices?

  8. postedMar 17, 2016 1:17 AM
    Tanya Simmons

    Thanks for the great recipe. Cooked it for friends for lunch today. Everyone loved it….will be making again!

  9. postedDec 10, 2015 10:32 AM
    Angie S

    Do you see any problems doing the chicken 8 hours on low? Thanks — excited to try this!

    • postedDec 14, 2015 6:16 AM

      It might possibly be okay, but chicken tends to dry out in the slow cooker so I’m not entirely sure.

  10. postedOct 15, 2015 1:50 PM

    My kids will definitely love this one! Love a different type of slow cooker meal!

  11. postedOct 13, 2015 5:40 PM

    Hi Lori,
    It’s getting cooler but this weekend we should see a larger cool down.  This recipe looks great and it’s different from what I normally make.  I’ll have to try it.  We eat chicken a lot and sometimes it gets boring.  Are you in the Northeast all the time now?

    • postedOct 14, 2015 7:09 AM

      Hi Annamaria, this recipe was written by one of my new contributors- see the author box at the end of the recipe. I still live in the Lake Tahoe area!

  12. postedOct 13, 2015 6:30 AM

    Whoa, whoa, whoa! How about NORTH East coast? lol – it’s still hot in Florida! 😀

    • postedOct 14, 2015 7:14 AM

      Well at least the slow cooker is a good option since it doesn’t heat up your kitchen 🙂

  13. postedOct 13, 2015 4:55 AM

    YES! I love using my slow cooker as well for weeknight meals. This one is going on the menu!

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