You are|Are|Again} looking for idea recipes shredded hawaiian chicken - crockpot recipe that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious shredded hawaiian chicken - crockpot recipe should had aroma and taste that could provoke our taste buds.
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Ingredients and seasonings must exist for make
- Prepare 2 lbs. boneless skinless chicken breasts (about 3 large breasts)
- Prepare 1 1/4 cup pineapple juice
- Prepare 1/4 cup soy sauce
- Prepare 1/4 cup ketchup
- Use 1/2 cup brown sugar
- Use 1/2 tsp. lime juice
- Take 1/4 tsp. liquid smoke
- Prepare 1 tsp. sriracha (use more for more spice)
- Prepare 2 tbsp. honey
- Prepare 2 tbsp. apple cider vinegar
- Take 2 tbsp. minced garlic
- Prepare 1/2 tsp. black ground pepper
- Prepare 1/4 tsp. ground ginger
- Use 1/4 tsp. smoked paprika
- Take 1/4 cup cold water
- Prepare 1 tbsp. cornstarch
- Prepare Suggested for serving :
- Prepare ·King's Hawaiian Burger Rolls
- Prepare ·Pineapple rings
- Take or
- Use ·Jasmine or Basmati Rice OR Quinoa
- Prepare ·Sesamee Seeds
- Prepare ·Scallions
- Prepare ·Diced Onion
The chicken will marinate as it slowly cooks. Place a large skillet over high-heat and add some oil, once hot, sear the chicken pieces until browned. Place the thighs in the crockpot. Add the rest of the ingredients on top.
How to make:process 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 –>
- Done and ready to serve!
Mix in the chopped red onion, if you didn't add it to the slow cooker. Prepare preferred side dishes to go with the sandwiches. Serve Shredded Hawaiian Chicken Sandwiches with fruit or veggies and some chips. Place the chicken in the bottom of the crockpot. Combine the cornstarch and water in a small bowl and mix together until cornstarch is absorbed into the water.
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