Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, shredded hawaiian chicken - crockpot recipe. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shredded Hawaiian Chicken - Crockpot Recipe is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Shredded Hawaiian Chicken - Crockpot Recipe is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must 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.
The ingredients needed to make Shredded Hawaiian Chicken - Crockpot Recipe:
- Prepare 2 lbs. boneless skinless chicken breasts (about 3 large breasts)
- Take 1 1/4 cup pineapple juice
- Prepare 1/4 cup soy sauce
- Prepare 1/4 cup ketchup
- Make ready 1/2 cup brown sugar
- Take 1/2 tsp. lime juice
- Make ready 1/4 tsp. liquid smoke
- Get 1 tsp. sriracha (use more for more spice)
- Prepare 2 tbsp. honey
- Prepare 2 tbsp. apple cider vinegar
- Prepare 2 tbsp. minced garlic
- Take 1/2 tsp. black ground pepper
- Get 1/4 tsp. ground ginger
- Prepare 1/4 tsp. smoked paprika
- Prepare 1/4 cup cold water
- Prepare 1 tbsp. cornstarch
- Make ready Suggested for serving :
- Take ·King's Hawaiian Burger Rolls
- Get ·Pineapple rings
- Prepare or
- Get ·Jasmine or Basmati Rice OR Quinoa
- Prepare ·Sesamee Seeds
- Get ·Scallions
- Get ·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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