Step-by-Step Guide to Make Speedy Shredded Hawaiian Chicken - Crockpot Recipe

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shredded hawaiian chicken - crockpot recipe. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have shredded hawaiian chicken - crockpot recipe using 24 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shredded Hawaiian Chicken - Crockpot Recipe:

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

Instructions to make Shredded Hawaiian Chicken - Crockpot Recipe:

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 –>

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