Shredded Hawaiian Chicken - Crockpot Recipe ~ Happy Cooking - right now is being sought after by many people around us, one of them is Buddy. they indeed have get used to use internet on gadget to looking for information to be used insight. Therefore We give Information around Shredded Hawaiian Chicken - Crockpot Recipe is can our make it idea.
you can create Shredded Hawaiian Chicken - Crockpot Recipe to take advantage of 24 ingredient 9 step. the following the steps for cook it.
The spices for cooking Shredded Hawaiian Chicken - Crockpot Recipe
- Also add 2 lbs. boneless skinless chicken breasts (about 3 large breasts).
- You need 1 1/4 cup pineapple juice.
- capable need to provide too 1/4 cup soy sauce.
- Please prepare 1/4 cup ketchup.
- Also add 1/2 cup brown sugar.
- Please prepare 1/2 tsp. lime juice.
- capable need to provide 1/4 tsp. liquid smoke.
- capable need to provide 1 tsp. sriracha (use more for more spice).
- Buddy also needs 2 tbsp. honey.
- You need 2 tbsp. apple cider vinegar.
- capable need to provide too 2 tbsp. minced garlic.
- Please prepare 1/2 tsp. black ground pepper.
- Please buddy prepare 1/4 tsp. ground ginger.
- Please prepare 1/4 tsp. smoked paprika.
- capable need to provide too 1/4 cup cold water.
- You need to prepare 1 tbsp. cornstarch.
- Please prepare Suggested for serving :.
- Please buddy prepare ·King's Hawaiian Burger Rolls.
- capable need to provide ·Pineapple rings.
- Also add or.
- Please prepare ·Jasmine or Basmati Rice OR Quinoa.
- Buddy also needs ·Sesamee Seeds.
- Buddy also needs ·Scallions.
- Buddy also needs ·Diced Onion.
The Step by step how 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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