These Slow Cooker Hawaiian Chicken Sandwiches are a tropical escape in every bite, blending sweet pineapple, tangy barbecue sauce, and tender shredded chicken. With just 15 minutes of prep, your slow cooker does the heavy lifting, filling your kitchen with irresistible aromas for 6 hours.
The result? Juicy, flavorful chicken piled high on soft buns, with a perfect balance of savory and sweet. Each bite offers a satisfying mix of textures—creamy, crunchy, and melt-in-your-mouth goodness. It’s a crowd-pleaser that’s as easy to make as it is delicious to eat.
Ingredients for Slow Cooker Hawaiian Chicken Sandwiches
- Chicken:
- 6 boneless, skinless chicken breasts
- 1 Tablespoon Worcestershire sauce
- 1 cup BBQ sauce (use your favorite brand or homemade)
- ½ cup teriyaki sauce (low-sodium option available)
- ¼ cup lemon juice (freshly squeezed for best flavor)
- ½ teaspoon garlic salt
- ½ teaspoon minced garlic (or 1 clove fresh garlic, minced)
- Cole Slaw:
- 1 cup mayonnaise (light mayo works too)
- ¼ cup apple cider vinegar
- ⅓ cup sugar (adjust to taste or substitute with honey)
- 1 teaspoon mustard (Dijon or yellow)
- ½ teaspoon pepper
- 3 cups shredded cabbage (pre-shredded or chop your own)
- For Serving:
- 6 hamburger buns (toasted for extra crunch)
- Extra BBQ sauce or teriyaki sauce (optional, for topping)
Step-by-Step Instructions
- Prepare the Slow Cooker: Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
- Add the Chicken: Place the 6 boneless, skinless chicken breasts in the slow cooker in a single layer.
- Make the Sauce: In a medium bowl, combine the Worcestershire sauce, BBQ sauce, teriyaki sauce, lemon juice, garlic salt, and minced garlic. Stir until well mixed.
- Cook the Chicken: Pour the sauce mixture evenly over the chicken breasts. Cover and cook on low heat for 6 hours (or high heat for 3-4 hours, if needed).
- Shred the Chicken: After 6 hours, use two forks to shred the chicken directly in the slow cooker. Stir to coat the chicken in the sauce, then keep warm while preparing the coleslaw.
- Make the Coleslaw: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, and pepper. Add the shredded cabbage and toss until evenly coated.
- Assemble the Sandwiches: Place a generous scoop of shredded chicken on each hamburger bun. Top with a scoop of coleslaw. Add extra BBQ sauce or teriyaki sauce if desired.
- Serve and Enjoy: Serve immediately while warm. Pair with chips, a side salad, or your favorite Hawaiian side dish!
Creative Sauce and Topping Ideas
Take your Hawaiian chicken sandwiches to the next level with extra sauce and topping options! Drizzle pineapple glaze or spicy sriracha mayo for a sweet or tangy kick. Add grilled pineapple slices for a tropical twist, or sprinkle crushed macadamia nuts for a crunchy texture. Don’t forget fresh herbs like cilantro or green onions for a pop of color and flavor!
Perfect Pairings: Serving Suggestions
These sandwiches are a crowd-pleaser on their own, but they shine even brighter with the right sides. Serve with sweet potato fries, grilled corn on the cob, or a refreshing tropical fruit salad. For a lighter option, pair with a simple side of cucumber salad or steamed veggies.
Storing and Reheating Made Easy
Leftovers? No problem! Store the shredded chicken and coleslaw separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in a skillet over medium heat with a splash of water or BBQ sauce to keep it moist. Assemble your sandwich fresh for the best texture and flavor!
Time-Saving Tips for Busy Cooks
Short on time? Use pre-shredded cabbage for the coleslaw to cut down on prep work. You can also cook the chicken on high for 3-4 hours instead of low for 6 hours—just make sure it shreds easily. For an even quicker option, use a store-bought rotisserie chicken and toss it in the sauce to heat through!
Recipe Variations to Try
Switch things up by using pulled pork or turkey breast instead of chicken. For a vegetarian twist, try jackfruit as a meat substitute. If you prefer a spicier kick, add red pepper flakes or hot sauce to the BBQ mixture. The possibilities are endless!
Slow Cooker Hawaiian Chicken Sandwiches Recipe
Equipment
- slow cooker
Ingredients
Chicken
- 6 boneless, skinless chicken breasts
- 1 Tablespoon Worcestershire sauce
- 1 cup BBQ Sauce
- 1/2 cup teriyaki sauce
- 1/4 cup lemon juice
- 1/2 teaspoon garlic salt
- 1/2 teaspoon minced garlic
Cole Slaw
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/3 cup sugar
- 1 teaspoon mustard
- 1/2 teaspoon pepper
- 3 cups shredded cabbage
- 6 hamburger buns
Instructions
- Spray your slow cooker with non stick cooking spray.
- Place your chicken breasts in the slow cooker.
- In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
- Pour the mixture over your chicken breasts.
- Cook on low for 6 hours.
- After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your coleslaw.
- To make coleslaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
- Add your shredded cabbage.
- Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
- Top with extra barbecue sauce or teriyaki sauce if desired, and serve.