Easy Slow Cooker Hawaiian Chicken Lettuce Wraps
Tender shredded chicken cooked in a sweet-savory pineapple soy sauce, served fresh in crisp butter lettuce wraps for a quick, healthy, and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours (low) or 2 to 3 hours (high)
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes (low) or 2 hours 10 minutes to 3 hours 10 minutes (high)
- Yield: About 6 servings (3 wraps per serving) 1x
- Category: Main Course
- Cuisine: Hawaiian
Ingredients
Scale
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 cup pineapple juice (100% juice, no added sugar)
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Pinch of red pepper flakes (optional)
- Green onions, sliced (for garnish)
- Butter lettuce or Bibb lettuce leaves
- Optional toppings: shredded carrots, chopped cilantro, toasted sesame seeds
- Optional: diced fresh pineapple (for added sweetness)
- Optional: Greek yogurt mixed with lime juice (for creamy topping)
Instructions
- Whisk together the sauce: In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, grated fresh ginger, and red pepper flakes if using. Stir until the sugar dissolves (about 5 minutes).
- Place chicken breasts in an even layer in the slow cooker.
- Pour the sauce mixture evenly over the chicken breasts, coating well.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until chicken is cooked through and tender enough to shred.
- Shred the chicken in the slow cooker using two forks or tongs, mixing it with the sauce to coat all pieces. If sauce is too thin, remove lid and cook on high for 15-20 minutes to reduce.
- While chicken finishes cooking, rinse and spin dry butter lettuce leaves, separating into individual cups for wrapping.
- Spoon generous amounts of shredded chicken into each lettuce leaf and garnish with sliced green onions, shredded carrots, chopped cilantro, and toasted sesame seeds if desired.
- Serve immediately for best freshness. Refrigerate leftovers in an airtight container for up to 3 days and reheat chicken gently before assembling.
Notes
Use fresh garlic and ginger for best flavor. If sauce is too thin after cooking, reduce by cooking uncovered on high for 15-20 minutes. For gluten-free, substitute soy sauce with tamari or coconut aminos. Shred chicken in the sauce for juiciness. Store lettuce separately from chicken to avoid sogginess. Optional toppings and spice levels can be adjusted to taste.
Nutrition
- Serving Size: 3 wraps
- Calories: 320
- Fat: 4
- Carbohydrates: 18
- Fiber: 3
- Protein: 35
Keywords: slow cooker chicken, Hawaiian chicken, lettuce wraps, healthy dinner, easy recipe, pineapple chicken, weeknight meal, gluten-free, low carb