How to Cook Ultimate Shredded Hawaiian Chicken - Crockpot Recipe

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a special dish, Shredded Hawaiian Chicken - Crockpot Recipe. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

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 that.

Ingredients of Shredded Hawaiian Chicken - Crockpot Recipe

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

Shredded Hawaiian Chicken - Crockpot Recipe 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 –>.