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