Simple Way to Make Perfect Shredded Hawaiian Chicken - Crockpot Recipe

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Ultimate Shredded Hawaiian Chicken - Crockpot Recipe. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Shredded Hawaiian Chicken - Crockpot Recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shredded Hawaiian Chicken - Crockpot Recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shredded Hawaiian Chicken - Crockpot Recipe is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shredded Hawaiian Chicken - Crockpot Recipe estimated approx 6-8 hours.
To begin with this recipe, we must 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 that.
I wanted sweet, but tangy pulled chicken sandwiches for dinner, but couldn't find a recipe that really caught my eye. Once I picked pineapple as my base taste, I just started adding ingredients and tasting as I added them. The ingredient list seems long, but they're all items I normally have on hand, so after 5 minutes of prep work, the slow cooker does all the rest of the work. Serve this chicken over rice or quinoa or as sandwiches for a tasty meal.
Ingredients and spices that need to be Get 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
Steps to make 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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