Shredded Hawaiian Chicken - Crockpot Recipe

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Shredded Hawaiian Chicken - Crockpot Recipe. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look 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 begin with this recipe, we have to first prepare a few ingredients. You can have 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 Make ready to make Shredded Hawaiian Chicken - Crockpot Recipe:

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

Steps to make 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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So that's going to wrap it up for this exceptional food Recipe of Favorite Shredded Hawaiian Chicken - Crockpot Recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!