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Shredded Hawaiian Chicken - Crockpot Recipe
Shredded Hawaiian Chicken - Crockpot Recipe

Before you jump to Shredded Hawaiian Chicken - Crockpot Recipe recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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We hope you got insight from reading it, now let’s go back to shredded hawaiian chicken - crockpot recipe recipe. To make shredded hawaiian chicken - crockpot recipe you only need 24 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Shredded Hawaiian Chicken - Crockpot Recipe:
  1. Get 2 lbs. boneless skinless chicken breasts (about 3 large breasts)
  2. Prepare 1 1/4 cup pineapple juice
  3. Use 1/4 cup soy sauce
  4. Use 1/4 cup ketchup
  5. Provide 1/2 cup brown sugar
  6. Use 1/2 tsp. lime juice
  7. Get 1/4 tsp. liquid smoke
  8. Prepare 1 tsp. sriracha (use more for more spice)
  9. Get 2 tbsp. honey
  10. You need 2 tbsp. apple cider vinegar
  11. You need 2 tbsp. minced garlic
  12. You need 1/2 tsp. black ground pepper
  13. Prepare 1/4 tsp. ground ginger
  14. You need 1/4 tsp. smoked paprika
  15. You need 1/4 cup cold water
  16. You need 1 tbsp. cornstarch
  17. Prepare Suggested for serving :
  18. Take ·King's Hawaiian Burger Rolls
  19. Take ·Pineapple rings
  20. Prepare or
  21. Provide ·Jasmine or Basmati Rice OR Quinoa
  22. You need ·Sesamee Seeds
  23. Provide ·Scallions
  24. Provide ·Diced Onion
Steps to make Shredded Hawaiian Chicken - Crockpot Recipe:
  1. Start by trimming the fat off of the chicken breasts. Lightly grease the slow cooker and place the breasts down in the bottom.
  2. In a medium bowl, whisk together all ingredients EXCEPT for the cold water and cornstarch.
  3. Pour the pineapple mixture over the chicken breasts.
  4. Set the slow cooker to low for 6-7 hours (or high for 3-4) depending on how long you'd like to have it cooking.
  5. Once the cook time is up, take the chicken breasts out of the slow cooker and let them rest on a cutting board for about 5 minutes. The chicken should be very tender and falling apart. Then using 2 forks or your fingers, shred the chicken. Once shredded, set aside.
  6. In a small bowl or measuring cup, whisk together the cold water and the cornstarch. Carefully transfer the liquid from the crockpot to a medium saucepan. Whisk in the cornstarch slurry and bring to a boil over medium-high heat. Simmer, stirring occasionally, until the sauce has thickened (should reach a syrupy consistency)… this will only take a few minutes.
  7. Toss the shredded chicken in the thickened pineapple sauce and stir to coat it all. Serve immediately. Refrigerate any leftovers.
  8. For serving, we used toasted King's Hawaiian Burger Rolls and topped with melted provolone cheese and pineapple rings. Then used whatever additional toppings we wanted (lettuce, tomatoes, onion, etc…).
  9. This chicken is also pretty tasty served over rice or quinoa, sprinkled with diced pineapple, diced onions, sesamee seeds and scallions –>

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