Shredded Hawaiian Chicken - Crockpot Recipe - Family members warmth and closeness can be obtained in very simple methods. One particular of them is cooking and serving food for the family. As a housewife, certainly you do not need to miss a meal with each other right? Cuisine also can be the crucial to a pleased household, a lot of feel homesick simply because their cooking has been discovered elsewhere.
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Shredded Hawaiian Chicken - Crockpot Recipe is one of the most popular of recent trending foods on earth. It's easy, it's fast, it tastes delicious. It is enjoyed by millions every day. They're 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 first prepare a few components. You can have shredded hawaiian chicken - crockpot recipe using 24 ingredients and 9 steps. Here is how you can achieve that.
Composition needed to make Shredded Hawaiian Chicken - Crockpot Recipe:
- 2 lbs. boneless skinless chicken breasts (about 3 large breasts)
- 1 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/2 cup brown sugar
- 1/2 tsp. lime juice
- 1/4 tsp. liquid smoke
- 1 tsp. sriracha (use more for more spice)
- 2 tbsp. honey
- 2 tbsp. apple cider vinegar
- 2 tbsp. minced garlic
- 1/2 tsp. black ground pepper
- 1/4 tsp. ground ginger
- 1/4 tsp. smoked paprika
- 1/4 cup cold water
- 1 tbsp. cornstarch
- Suggested for serving :
- ·King's Hawaiian Burger Rolls
- ·Pineapple rings
- or
- ·Jasmine or Basmati Rice OR Quinoa
- ·Sesamee Seeds
- ·Scallions
- ·Diced Onion
Directions to cook 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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