Shredded Hawaiian Chicken - Crockpot Recipe
I wanted sweet, but tangy pulled chicken sandwiches for dinner, but couldn't find a recipe that really caught my eye. Once I picked pineapple as my base taste, I just started adding ingredients and tasting as I added them. The ingredient list seems long, but they're all items I normally have on hand, so after 5 minutes of prep work, the slow cooker does all the rest of the work. Serve this chicken over rice or quinoa or as sandwiches for a tasty meal.
Shredded Hawaiian Chicken - Crockpot Recipe
I wanted sweet, but tangy pulled chicken sandwiches for dinner, but couldn't find a recipe that really caught my eye. Once I picked pineapple as my base taste, I just started adding ingredients and tasting as I added them. The ingredient list seems long, but they're all items I normally have on hand, so after 5 minutes of prep work, the slow cooker does all the rest of the work. Serve this chicken over rice or quinoa or as sandwiches for a tasty meal.
Cooking 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 -->
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