Shredded Hawaiian Chicken - Crockpot Recipe.
Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, shredded hawaiian chicken - crockpot recipe. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Shredded Hawaiian Chicken - Crockpot Recipe is one of the most popular of recent trending meals in the world. It is simple, it's quick, it tastes yummy. It's appreciated by millions every day. They are fine and they look fantastic. Shredded Hawaiian Chicken - Crockpot Recipe is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have shredded hawaiian chicken - crockpot recipe using 24 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Shredded Hawaiian Chicken - Crockpot Recipe:
- {Take of lbs. boneless skinless chicken breasts (about 3 large breasts).
- {Get of pineapple juice.
- {Take of soy sauce.
- {Get of ketchup.
- {Make ready of brown sugar.
- {Get of lime juice.
- {Take of liquid smoke.
- {Take of sriracha (use more for more spice).
- {Make ready of honey.
- {Take of apple cider vinegar.
- {Take of minced garlic.
- {Get of black ground pepper.
- {Prepare of ground ginger.
- {Make ready of smoked paprika.
- {Get of cold water.
- {Make ready of cornstarch.
- {Make ready of Suggested for serving :.
- {Prepare of ·King's Hawaiian Burger Rolls.
- {Get of ·Pineapple rings.
- {Make ready of or.
- {Take of ·Jasmine or Basmati Rice OR Quinoa.
- {Take of ·Sesamee Seeds.
- {Get of ·Scallions.
- {Prepare of ·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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