Crock Pot Hawaiian Chicken {Freezer Meal}

Happy Friday!  I just love the weekends and am so excited to get caught up with things around my house.  Today I have a great recipe for those busy days or weekends when you don’t have time to think about cooking.  Remember how I told you about my amazing friend Kelsey and her amazing freezer meals she brought me when we got home from the hospital?!…
Well, this is another one of those  recipes and it is FABULOUS!  My whole family enjoyed this meal!  It is SO easy to make and I love the fact you can do all the prep work before hand and throw it in the freezer until you need a meal at a later date.
This chicken has such a GREAT flavor!  Try it out and you will find it will become a favorite in your home, too!
Crock Pot Hawaiian Chicken
Cook time
Total time
The perfect combination of flavors and can be prepped and frozen ahead of time for a meal at a later date!
Recipe type: Entrée
Cuisine: American
  • 6 boneless, skinless chicken breasts
  • ½ cup ketchup
  • ½ tsp. Worcestershire sauce
  • 1 tsp. mustard
  • ½ cup crushed pineapple with juice
  • ½ cup brown sugar
  • 1 can pineapple chunks
  1. Mix all ingredients together
  2. Bake at 350 for 45 minutes or stew in slow cooker for 4-6 hours. For the last 20 minutes of cooking time, dump in 1 can pineapple chunks, without the juice. Cook remaining 20 minutes.
  3. Serve over rice.

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, crock-pot, dinner

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. Bonnie and Trish @ Uncommon

    Looks amazing! Love anything that combines crock pot and feezer! music to my ears!! ps....did you literally just update your blog?? It switched while I was looking at it! Looks amazing! :)

  2. Kim

    A quick question.. For the 'freezer' you throw it in the bag and freeze before cooking? Sounds good!

    1. Yes you place everything in the bag before cooking (minus the pineapple chunks)... those you will add the last 20 minutes of slow cooker time

  3. tracey

    Slow cooker on high or low?

  4. June Ferguson

    This sounds wonderful! If you are starting the meal from frozen, does it need to be thawed out before cooking in the crock pot?
    Thanks for sharing all your wonderful recipes! I hope your husband is feeling better every day.
    June in KS

  5. Tina

    Low or High in the crock pot?

  6. bethCO

    I have a questions. What kind of mustard did you use? Just the standard yellow? Or Dijon? Also, do you know the weight of the 6 chicken breasts? It seems the chicken breasts I buy vary in size a lot.


  7. Amanda

    The sauce was fantastic! Will make again!

  8. Christina

    This looks amazing just a few questions is the crock pot on high or low and what yep of mustard did you use?

  9. Marie

    Slow cooker on high or low? What type of mustard do you prefer?

    1. Chef in Training

      I cook low and check it from there. You don't want to over cook your chicken.

  10. Chloe's BubblySoup

    What type of mustard did you use ? do you thaw your chicken before cooking ?

  11. Kim

    I'll ask what everyone else has , what kind of mustard? Dry Coleman's? Yellow? Dijon?

  12. Tina

    Made this for dinner the other night. Very delicious (a little ketchup-y, so I might reduce the ketchup a tad next time I make it). I used spicy brown mustard and it added a great flavor.

  13. Antajsha

    I'm making this right now. I can't wait to see how it turns out! The sauce taste really good.

    1. Jackie

      Andtajsha--what type of mustard did you use?

  14. Tabitha

    Saw this on the recipe, thank you! At the end, before serving, I also take some of the liquid out, put it in a saucepan, bring it to a boil. Take 1/4 cup of cold water mix in 2-3 Tbsp cornstarch. Add it to the boiling liquid, turn down the heat and heat until thick (like you would make homemade gravy). It makes it taste just like sweet and sour sauce and everyone loves it over the chicken and rice.

  15. Mandy

    Making this now! I am using frozen chicken so we shall see how it turns out. I also reduced the ketchup to 1/4 cup based on other feedback. Thanks for the recipe!

  16. Cheryl

    Just put it in the crock pot for tonight's dinner. Hope it tastes as good as it looks :)

  17. Amanda S.

    Thank you for sharing this recipe! I love it and so do the kids I cook for (I volunteer for a church program and this is a very kid-friendly recipe, for sure). When I make this for my husband and I, I add minced garlic, an onion (sliced large) and bell pepper (also sliced large). So delicious!

  18. Sher

    Nikki, does it matter what kind of mustard you use? Should I use Dijon or a Yellow mustard? Thanks.

  19. john ribar

    Are your crockpot meals cooked 4-6 hours on HI or LOW? I don't see a designation here, and if I guess wrong... well, anyway ;-)
    Thanks -- love your site!!

    1. Chef in Training

      sorry about that 4-6 hours on low or until chicken is done and cooked through

  20. Denise

    Hi, I love this recipe, but it dissapeared from post, can you share it again?

    1. Chef in Training

      sorry about that. It should be back up and running now :)

  21. kelly mckenna

    just wondering if you cook this meal and then freeze?