Description
This Slow Cooker Shredded Hawaiian Chicken is a sweet and savory dish featuring tender shredded chicken cooked with pineapple, coconut aminos, and a blend of spices. Perfect for lettuce wraps, tacos, salads, or bowls, it offers a versatile and flavorful meal that can be enjoyed hot or cold.
Ingredients
Scale
Main Ingredients
- 1 lb. boneless skinless chicken breast
- ½ lb. boneless skinless chicken thighs
- ½ small yellow onion, diced
- 3 garlic cloves, minced
- 1 8-ounce can crushed pineapple, slightly drained
- ⅓ cup coconut aminos
- Juice of 1 lime (2 to 2 1/2 tablespoons)
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
For Serving (Optional)
- Swiss chard leaves
- Avocado slices
- Shredded carrots
- Shredded purple cabbage
- Green onions
- Sliced almonds
- Fresh cilantro
Instructions
- Prepare Ingredients: In the slow cooker, place the chicken breasts and thighs, diced onions, and minced garlic evenly.
- Make Sauce: In a small bowl, combine the slightly drained crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, sea salt, and black pepper. Stir thoroughly until all ingredients are mixed well.
- Cook Chicken: Pour the prepared sauce mixture over the chicken and vegetables in the slow cooker. Cover and cook on low for 6 hours to ensure the chicken is tender and fully cooked through.
- Shred Chicken: Remove the cooked chicken from the slow cooker and place it on a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Combine and Keep Warm: Return the shredded chicken back into the slow cooker and mix it well with the cooking juices. Switch the slow cooker to the Keep Warm setting until ready to serve.
- Serve: Assemble Swiss chard leaves with shredded Hawaiian chicken and desired toppings such as avocado slices, shredded carrots, purple cabbage, green onions, sliced almonds, and fresh cilantro. Alternatively, serve as tacos, over salads, or in bowls as preferred.
Notes
- This recipe can also be prepared using an Instant Pot for a quicker cooking time while retaining flavor.
- Use Swiss chard or large leafy greens as a low-carb alternative to tortillas for wraps.
- Leftovers can be served cold or reheated, making this dish great for meal prep.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- Coconut aminos can be substituted with low-sodium soy sauce if unavailable.
Nutrition
- Serving Size: 1/6 of the shredded chicken
- Calories: 170 kcal
- Sugar: 7 g
- Sodium: 574 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 75 mg
