Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, shredded hawaiian chicken - crockpot recipe. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Shredded Hawaiian Chicken - Crockpot Recipe is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Shredded Hawaiian Chicken - Crockpot Recipe is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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 lbs. boneless skinless chicken breasts (about 3 large breasts)
- Prepare pineapple juice
- Make ready soy sauce
- Take ketchup
- Take brown sugar
- Take lime juice
- Prepare liquid smoke
- Make ready sriracha (use more for more spice)
- Prepare honey
- Prepare apple cider vinegar
- Make ready minced garlic
- Make ready black ground pepper
- Get ground ginger
- Get smoked paprika
- Make ready cold water
- Make ready cornstarch
- Take Suggested for serving :
- Prepare ·King's Hawaiian Burger Rolls
- Get ·Pineapple rings
- Get or
- Make ready ·Jasmine or Basmati Rice OR Quinoa
- Make ready ·Sesamee Seeds
- Make ready ·Scallions
- Prepare ·Diced Onion
Step by Step 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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