Slow Cooker Hawaiian Chicken and Sausage
Slow cooker chicken thighs and smoked sausage simmered in a sweet pineapple sauce, served over buttered rice.
- Prep Time
- 10 min
- Cook Time
- 4 hr
- Total Time
- 4 hr 10 min
- Servings
- 6 servings
My husband and I went to Hawaii for our honeymoon and both fell in love with it — he's mentioned moving there more times than I can count, and my response is always something about how pale we are. What we both remember most, though, is the food: a blend of Asian flavors, plenty of citrus, and never skimping on pork.
This slow cooker version brings a little of that home. It's easy enough for a weeknight, and shredding the chicken right in the pot before adding the sausage means everything gets coated in that sweet pineapple sauce.
Ingredients
For the Chicken and Sausage
- 1 cup pineapple juice
- 3/4 cup light brown sugar
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1 tbsp. Worcestershire sauce
- 4 lbs. chicken thighs
- 1 lb. smoked sausage, cut into 1/4-inch rounds
For the Buttered Rice
- 1 cup white rice, uncooked
- 2 cups chicken broth
- 1/4 cup unsalted butter (use plant butter for dairy-free)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
- 1Lay the chicken thighs in a slow cooker.
- 2Whisk together the pineapple juice, brown sugar, soy sauce, teriyaki sauce, and Worcestershire in a small bowl, then pour over the chicken.
- 3Cook on low for 3 hours. Shred the chicken, add the sausage, and continue cooking on low for 1 more hour.
- 4Meanwhile, melt the butter for the rice in a pan over medium heat. Stir in the rice and cook for 1 minute, then add the chicken broth.
- 5Cover and cook for 12-15 minutes, stirring occasionally, then season with salt and pepper.
- 6Serve the chicken and sausage over the buttered rice with vegetables on the side.
