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Crock Pot Hawaiian Chicken Sandwiches Recipe

Crock Pot Hawaiian Chicken Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 69 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 sandwiches 1x
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Dairy Free

Description

These Crock Pot Hawaiian Chicken Sandwiches are a delicious blend of sweet and savory flavors, featuring tender shredded chicken slow-cooked in a tangy pineapple and barbecue sauce. Perfect for busy weeknights or casual gatherings, these sandwiches offer a tropical twist on classic pulled chicken that everyone will love.

Ingredients

Units Scale

For the Chicken

  • 2 lbs boneless skinless chicken breasts
  • 1 cup barbecue sauce (your favorite variety)
  • 1 can (20 oz) crushed pineapple, undrained
  • 1/2 cup chopped sweet onion
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder

For Serving

  • 6 sandwich buns or rolls
  • Sliced red onion (optional)
  • Coleslaw (optional)
  • Fresh cilantro leaves (optional)

Instructions

  1. Prepare the Crock Pot. Place the chicken breasts in the bottom of your slow cooker. Sprinkle chopped onion evenly over the top.
  2. Mix the Sauce. In a medium bowl, combine the barbecue sauce, crushed pineapple (with juice), soy sauce, and garlic powder. Stir well to combine all ingredients.
  3. Add the Sauce. Pour the pineapple-barbecue mixture over the chicken and onion in the crock pot, ensuring the chicken is well coated.
  4. Cook the Chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
  5. Shred the Chicken. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crock pot and stir to mix with the sauce.
  6. Assemble Sandwiches. Spoon the saucy Hawaiian chicken onto sandwich buns. Top with sliced red onion, a scoop of coleslaw, and cilantro if desired. Serve immediately.

Notes

  • You can use chicken thighs instead of breasts for extra tenderness and flavor.
  • If you’d like a spicier version, add a diced jalapeño or crushed red pepper flakes when mixing the sauce.
  • This recipe is easily doubled for a crowd or leftovers. Extra chicken keeps well refrigerated for up to 3 days.
  • Try serving the chicken over rice or in taco shells for a fun twist.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 395
  • Sugar: 18g
  • Sodium: 720mg
  • Fat: 7g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 65mg

Find it online: https://slsrecipes.com/crock-pot-hawaiian-chicken-sandwiches-recipe/