This Crock Pot Hawaiian Chicken Sandwich is a tasty mix of sweet and savory flavors. The tender chicken cooks in a delicious sauce with pineapple, making every bite juicy and delightful!
I love how simple it is to prepare—just toss everything into the slow cooker and let it do its magic. These sandwiches are perfect for a fun family meal or game day treat!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe because they become tender in the slow cooker. If you prefer dark meat, you can use chicken thighs instead—they add a rich flavor.
Pineapple Juice: This ingredient gives the dish sweetness and tang. If you need a substitute, you can try orange juice for a different twist or use coconut water for a tropical feel.
Soy Sauce: It adds a salty umami flavor. If you’re watching your sodium intake, consider low-sodium soy sauce or tamari, which is gluten-free.
Brown Sugar: The brown sugar balances out the salty soy sauce. If unavailable, you can use white sugar or honey, although the flavor will differ slightly.
Coleslaw Mix: This adds crunch to your sandwich. You can use pre-packaged coleslaw or create your own with shredded cabbage and carrots. If you prefer, mix in some bell peppers or radishes for a colorful crunch.
How Do You Shred Chicken Perfectly?
Shredding chicken is a simple but key step in this recipe. Here’s a quick guide to get it just right:
- After cooking, let the chicken cool for a few minutes.
- Use two forks to pull apart the chicken. Start at one end and work your way through.
- If you find it tough, return it to the Crock Pot for a little while longer—it should shred easily when fully cooked.
Shredded chicken mixes beautifully with the sauce, creating a flavorful filling for your sandwiches. Enjoy your cooking!
How to Make Crock Pot Hawaiian Chicken Sandwiches
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for spice)
For the Coleslaw:
- 1 cup coleslaw mix (cabbage and carrots)
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Salt to taste
For the Sandwiches:
- 4 sandwich rolls or buns
- Optional toppings: sliced green onions, extra pineapple slices
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus a cooking time of 6-8 hours on low (or 3-4 hours on high) in the Crock Pot. That means you can set it up in the morning and come home to a delicious meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts into your Crock Pot. Make sure they are spread out evenly at the bottom.
2. Make the Sauce:
In a separate bowl, mix together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, black pepper, and red pepper flakes if you want some heat. Pour this mixture over the chicken in the Crock Pot, ensuring that the chicken is well-coated.
3. Cook the Chicken:
Cover the Crock Pot and set it to cook. If you’re home all day, you can set it on low for 6-8 hours. If you’re in a hurry, you can set it on high for 3-4 hours. The chicken is done when it’s tender and easily shredded with a fork!
4. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the Crock Pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Then, return the shredded chicken to the Crock Pot and give it a good stir to coat it in the sauce.
5. Make the Coleslaw:
In a small bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and a pinch of salt. Mix everything together until well combined. This creamy coleslaw will add a refreshing crunch to your sandwiches!
6. Assemble the Sandwiches:
Take a sandwich roll and pile on a generous amount of the shredded Hawaiian chicken. Top it off with a scoop of the coleslaw mixture for added flavor and crunch.
7. Add Optional Toppings:
If you like, sprinkle some sliced green onions or add extra pineapple slices on top for a delightful finish.
8. Serve and Enjoy!
Your Crock Pot Hawaiian Chicken Sandwiches are ready to serve! Pair them with chips or your favorite side dish, and enjoy your delicious meal!
## FAQs for Crock Pot Hawaiian Chicken Sandwiches
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to increase the cooking time. Cook on low for 8-10 hours or high for 4-5 hours until the chicken is tender. Always check that the internal temperature reaches 165°F (74°C) for safe consumption.
Can I Substitute the Pineapple Juice?
Absolutely! If you don’t have pineapple juice, orange juice or a mixture of orange and coconut water can work well as alternatives, providing a nice fruity flavor. Just keep in mind that the taste will be slightly different, but still delicious!
How to Store Leftover Hawaiian Chicken?
Store any leftover shredded chicken in an airtight container in the fridge for up to 3-4 days. It also freezes well! Place it in a freezer-safe container, and it can last up to 3 months. Just thaw in the fridge overnight before reheating.
Can I Make the Coleslaw Ahead of Time?
Yes, you can prepare the coleslaw mix in advance! Just mix the coleslaw ingredients and store it in the fridge for up to 2 days. Keep the coleslaw separate until you’re ready to serve to maintain the crunchiness of the cabbage and carrots!
