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The first step in making healthy decisions from a dinner menu is picking your location wisely. If you’ve got multiple choices, when wanting to dine out, it’s imperative that you provide each option a quick examination. Although fast food establishments have started to incorporate healthy foods and foods in their menus, you might find it a lot easier to eat healthy at a traditional family restaurant. The same may be stated for all you can eat buffets, they are usually stocked full of suitable foods, not healthy foods.
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The ingredients needed to cook Shredded Hawaiian Chicken - Crockpot Recipe:
- Get 2 lbs. boneless skinless chicken breasts (about 3 large breasts)
- Prepare 1 1/4 cup pineapple juice
- Provide 1/4 cup soy sauce
- Take 1/4 cup ketchup
- Take 1/2 cup brown sugar
- Prepare 1/2 tsp. lime juice
- Use 1/4 tsp. liquid smoke
- Use 1 tsp. sriracha (use more for more spice)
- Get 2 tbsp. honey
- Prepare 2 tbsp. apple cider vinegar
- Use 2 tbsp. minced garlic
- Use 1/2 tsp. black ground pepper
- Use 1/4 tsp. ground ginger
- Get 1/4 tsp. smoked paprika
- Prepare 1/4 cup cold water
- You need 1 tbsp. cornstarch
- Get Suggested for serving :
- Provide ·King's Hawaiian Burger Rolls
- Use ·Pineapple rings
- Use or
- Prepare ·Jasmine or Basmati Rice OR Quinoa
- Provide ·Sesamee Seeds
- Take ·Scallions
- Provide ·Diced Onion
Instructions 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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