Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, shredded hawaiian chicken - crockpot recipe. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Shredded Hawaiian Chicken - Crockpot Recipe is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Shredded Hawaiian Chicken - Crockpot Recipe is something that I have loved my entire life.

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