Recipe: Tasty Shredded Hawaiian Chicken – Crockpot Recipe

Shredded Hawaiian Chicken – Crockpot Recipe.

Shredded Hawaiian Chicken - Crockpot Recipe You can cook Shredded Hawaiian Chicken – Crockpot Recipe using 24 ingredients and 9 steps. Here is how you cook it.

Ingredients of Shredded Hawaiian Chicken – Crockpot Recipe

  1. Prepare of lbs. boneless skinless chicken breasts (about 3 large breasts).
  2. Prepare of pineapple juice.
  3. Prepare of soy sauce.
  4. It’s of ketchup.
  5. It’s of brown sugar.
  6. It’s of lime juice.
  7. It’s of liquid smoke.
  8. It’s of sriracha (use more for more spice).
  9. Prepare of honey.
  10. Prepare of apple cider vinegar.
  11. You need of minced garlic.
  12. It’s of black ground pepper.
  13. You need of ground ginger.
  14. You need of smoked paprika.
  15. Prepare of cold water.
  16. You need of cornstarch.
  17. Prepare of Suggested for serving :.
  18. Prepare of ·King's Hawaiian Burger Rolls.
  19. It’s of ·Pineapple rings.
  20. It’s of or.
  21. You need of ·Jasmine or Basmati Rice OR Quinoa.
  22. It’s of ·Sesamee Seeds.
  23. It’s of ·Scallions.
  24. Prepare of ·Diced Onion.

Shredded Hawaiian Chicken – Crockpot Recipe instructions

  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 –>.