Sometimes we make a Crock Pot Thursday recipe that we like, but life gets busy and I forget about it before I have a chance to write about it. Yesterday I was scrolling through the images on my camera and came across the ones for this Crock Pot Hawaiian Chicken, and immediately wished I had sweet and tangy shredded chicken in my slow cooker and not just in my camera.
I’m a fan of dishes that can be served multiple ways. I won’t make different dinners for each of my family members, but if my six-year-old is in a kick where she doesn’t like sandwiches, I have no problem giving her the exact same thing we’re eating, only disassembled on her plate. “Here’s your chicken, your bun, and your shredded cabbage. Enjoy!” She’s happy and I’m happy. My husband is irritated, but only because he can’t understand why someone wouldn’t like a sandwich. I also love sandwiches, but I save my aggravation for the fact that she refuses to wear jeans.
We piled this chicken on buns the first night, and over rice the next. I had some of it on a salad for lunch once, too.
If you like a little bit of heat, increase the cayenne pepper or use spicy BBQ sauce. As always, I’m a huge fan of Sweet Baby Ray’s, but any sort of BBQ sauce is fine.
I used my 3.5 Quart Crock-Pot Casserole Slow Cooker to make this Crock Pot Hawaiian Chicken, but whichever kind of slow cooker you have will work!
Crock Pot Hawaiian Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (20 oz) can crushed pineapple, with juice
- 2 cups BBQ sauce
- 3 garlic cloves, minced
- ¼ cup soy sauce
- dash of cayenne pepper if desired
- Optional: cabbage, cilantro, pineapple rings, red onion, buns
- Place chicken in slow cooker.
- In a bowl, combine pineapple, BBQ sauce, garlic cloves, soy sauce and cayenne pepper.
- Pour over chicken.
- Cover and cook on low 4-6 hours.
- Serving suggestions: Shred chicken and place on buns topped with cabbage, cilantro, red onions, or pineapple rings, or serve chicken over rice.
This was really good. I used garlic powder and spicy barbecue sauce. Even my son who is not a fan of chicken liked this. I had mine shredded on top of a green salad, others ate it as a whole piece of chicken with rice and salad. Either way, we liked the flavors!
I served this chicken on buns with shredded cabbage the first night, and over rice the next. We enjoyed the sweet, tangy flavor of the chicken, and next time, I'll add cilantro and red onion to the sandwiches!