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

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We hope you got benefit from reading it, now let’s go back to shredded hawaiian chicken - crockpot recipe recipe. You can cook shredded hawaiian chicken - crockpot recipe using 24 ingredients and 9 steps. Here is how you achieve it.

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