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our can cook Shredded Hawaiian Chicken - Crockpot Recipe to take advantage of 24 ingredient 9 step. this is it Your way for cook it.
The ingredients for cooking Shredded Hawaiian Chicken - Crockpot Recipe
- You need to prepare 2 lbs. boneless skinless chicken breasts (about 3 large breasts).
- capable need to provide 1 1/4 cup pineapple juice.
- Also add 1/4 cup soy sauce.
- capable need to provide too 1/4 cup ketchup.
- capable need to provide too 1/2 cup brown sugar.
- capable need to provide 1/2 tsp. lime juice.
- capable need to provide 1/4 tsp. liquid smoke.
- You need to prepare 1 tsp. sriracha (use more for more spice).
- You need to prepare 2 tbsp. honey.
- capable need to provide too 2 tbsp. apple cider vinegar.
- Also add 2 tbsp. minced garlic.
- Please prepare 1/2 tsp. black ground pepper.
- capable need to provide too 1/4 tsp. ground ginger.
- You need to prepare 1/4 tsp. smoked paprika.
- Please prepare 1/4 cup cold water.
- Also add 1 tbsp. cornstarch.
- capable need to provide too Suggested for serving :.
- Also add ·King's Hawaiian Burger Rolls.
- Please buddy prepare ·Pineapple rings.
- capable need to provide or.
- Please buddy prepare ·Jasmine or Basmati Rice OR Quinoa.
- Please prepare ·Sesamee Seeds.
- Buddy also needs ·Scallions.
- You need to prepare ·Diced Onion.
The Instructions how to cooking 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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