Hawaiian Bbq Pulled Chicken Sandwiches Slow Cooker Recipes

SLOW COOKER HAWAIIAN CHICKEN

Steps:

• Combine pineapple juice, brown sugar, ketchup, soy sauce, garlic, worcestershire sauce, and spices in a large measuring cup or mixing bowl. Mix until all ingredients are incorporated; set aside.
• Heat 2 Tbsp. butter in a large skillet over medium-high heat.
• Add chopped onion and saute until onion begins to brown.
• Stir in 1/4 c. flour.
• Add pineapple juice mixture to the skillet with the butter, onion and flour. Bring to a boil.
• Boil, stirring, 10-15 minutes or until sauce is thick.
• Place chicken in slow cooker and cover with sauce.
• Cook on low heat 8 hours.
• Shred the chicken using 2 large forks. Serve on sandwich rolls or as desired.
• *If sauce is not as thick as you'd like it to be, you can prop open the lid and let some additional liquid evaporate before shredding and serving. *Note: sauce will thicken further as it cools.

HAWAIIAN BBQ PULLED CHICKEN SANDWICHES (SLOW COOKER RECIPE)

Steps:

• Place chicken in a 6 or 7 quart slow cooker. In a mixing bowl, whisk together ketchup, pineapple juice, low sodium soy sauce, honey, molasses, liquid smoke, coconut extract, ginger, onion powder, garlic powder and black pepper. Pour sauce over chicken in slow cooker, cover with lid and cook on low heat for 5 - 6 hours.
• Remove chicken from slow cooker, shred and set aside. In a medium saucepan, whisk together cold water and cornstarch, pour in sauce from slow cooker and add tomato paste.
• Bring mixture to a boil over medium high heat, stirring frequently, then reduce heat and simmer 30 seconds, stirring constantly, until thickened. Return chicken to slow cooker (or the mixing bowl) and pour sauce over chicken, toss to evenly coat. Serve warm on hamburger buns, along with optional glazed or grilled pineapple and optional diced green onions (grilled red onions would be good too).

INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES

Steps:

• Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
• Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
• Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
• Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
• Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.

SLOW COOKER HAWAIIAN CHICKEN SANDWICHES

Steps:

• Spray your slow cooker with non stick cooking spray.
• Place your chicken breasts in the slow cooker.
• In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
• Pour the mixture over your chicken breasts.
• Cook on low for 6 hours.
• After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
• To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
• Add your shredded cabbage.
• Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
• Top with extra barbecue sauce or teriyaki sauce if desired, and serve.