Step-by-Step Guide to Make Any-night-of-the-week Shredded Hawaiian Chicken - Crockpot Recipe
Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Quick Shredded Hawaiian Chicken - Crockpot Recipe. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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As for the number of servings that can be served to make Shredded Hawaiian Chicken - Crockpot Recipe is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shredded Hawaiian Chicken - Crockpot Recipe estimated approx 6-8 hours.
To get started with this particular recipe, we must prepare a few components. You can cook Shredded Hawaiian Chicken - Crockpot Recipe using 24 ingredients and 9 steps. Here is how you can achieve it.
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.
Ingredients and spices that need to be Take to make Shredded Hawaiian Chicken - Crockpot Recipe:
- 2 lbs. boneless skinless chicken breasts (about 3 large breasts)
- 1 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/2 cup brown sugar
- 1/2 tsp. lime juice
- 1/4 tsp. liquid smoke
- 1 tsp. sriracha (use more for more spice)
- 2 tbsp. honey
- 2 tbsp. apple cider vinegar
- 2 tbsp. minced garlic
- 1/2 tsp. black ground pepper
- 1/4 tsp. ground ginger
- 1/4 tsp. smoked paprika
- 1/4 cup cold water
- 1 tbsp. cornstarch
- Suggested for serving :
- ·King's Hawaiian Burger Rolls
- ·Pineapple rings
- or
- ·Jasmine or Basmati Rice OR Quinoa
- ·Sesamee Seeds
- ·Scallions
- ·Diced Onion
Instructions to make Shredded Hawaiian Chicken - Crockpot Recipe
- Start by trimming the fat off of the chicken breasts. Lightly grease the slow cooker and place the breasts down in the bottom.
- In a medium bowl, whisk together all ingredients EXCEPT for the cold water and cornstarch.
- Pour the pineapple mixture over the chicken breasts.
- 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.
- 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.
- 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.
- Toss the shredded chicken in the thickened pineapple sauce and stir to coat it all. Serve immediately. Refrigerate any leftovers.
- 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...).
- 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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