Slow Cooker Hawaiian Shredded Chicken is the perfect blend of sweet and savory. It’s a recipe that’s great for leftovers and can be served warm or cold. Try it as a wrap using collard greens or your favorite tortilla or serve it over rice or cauliflower rice with all of the fixings for a bowl-style meal you’ll want to make again and again.
Cheerful first day of Spring! You may be asking why the hell we’re commencing Spring with a lethargic cooker formula. Appears to be odd, huh? In any case, this Slow Cooker Hawaiian Shredded Chicken formula is ideal for any season.
My number one approach to dish-up this somewhat sweet and exquisite, delicate destroyed chicken is wrapped firmly in a fresh Swiss chard leaf with destroyed carrots, red cabbage, green onions, cilantro, cut almonds, and avocado. I at that point utilize extra coconut aminos for plunging which adds another punch of scrumptious flavor. Truly, so great! You could likewise serve the chicken on a bed of greens, over cauliflower rice, and stuffed in an entirely ready avocado half.
f you’ve been following our blog for quite a while, you may have accumulated that we’re very devotees of moderate cooker (and Instant Pot) plans AND we’ve assembled that you like them as well! Our most well known plans on the blog to this date incidentally turn out to be moderate cooker plans like our Buffalo Chicken, Chicken Chile Verde, and White Chicken Chili. Moderate Cooker plans can truly be appreciated the entire year. In the colder time of year they’re extraordinary for making good dinners like meal and potatoes and soups and stews and in the hotter months they’re ideal for utilizing instead of the broiler since they don’t emit as much warmth. Nobody needs to warm the house up on a scorcher of a day.
I like to make this Slow Cooker Hawaiian Shredded Chicken formula in the hotter months and afterward serve it in a lettuce or chard wrap with whatever veggies are in-season. Since today is the main day of Spring (wahoo!), I thought this was an ideal formula to share!
Hawaiian Shredded Chicken is the perfect blend of sweet and savory. It’s flavorful, light, and a simple slow cooker meal. Follow the recipe and serve the chicken in a chard wrap—or feel free to serve it however you wish: on a bed of greens, on top of a sweet potato, or over cauliflower rice. This recipe makes for great leftovers and can be served hot or cold.
- 1 lb. boneless skinless chicken breast
- ½ lb. boneless skinless chicken thighs
- ½ small onion, diced
- 3 garlic cloves, minced
- 8 oz. can crushed pineapple, slightly drained
- ⅓ cup coconut aminos*
- 1 lime, juiced
- ½ tsp. ground ginger
- ¼ tsp. red pepper flakes
- ½ tsp. sea salt
- ¼ tsp. black pepper
- For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.
- Place chicken, onions, and garlic in a slow cooker.
- In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir to mix, and then add to slow cooker.
- Cook on low for 4-6 hours. Remove chicken from slow cooker and shred with two forks.
- Return chicken to slow cooker, stir to mix all ingredients, and set the temperature to warm (or low) until ready to serve.
- Assemble Swiss chard wraps with desired ingredients.
Instant Pot Directions:
- Select ‘Saute’ function. Add 1 Tbsp. fat of choice (we like ghee or coconut oil). When fat is melted, add onion and garlic and cook, stirring frequently, for 5 minutes until onions start to soften.
- Add remaining ingredients (chicken through black pepper). Press ‘Cancel’ button and lock lid in place. Flip vent valve to ‘Sealing’ position.
- Cook at High Pressure for 12 minutes, adding 2 minutes if breasts are really thick or they’re frozen into a block. When cooking time is up, manually release pressure and carefully remove the lid. Shred chicken with two forks and serve as desired. Updated: For High Altitude, allow for 5 minutes of natural release before flipping the valve to ‘Venting’ position.
*May substitute 3 Tbsp. gluten-free tamari or soy sauce + 2 Tbsp. water for the coconut aminos if you don’t need this to be Whole30-friendly.