Easiest Way to Make Award-winning Shredded Hawaiian Chicken - Crockpot Recipe

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, shredded hawaiian chicken - crockpot recipe. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Shredded Hawaiian Chicken - Crockpot Recipe is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Shredded Hawaiian Chicken - Crockpot Recipe is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular 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.

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

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