Easiest Way to Make Gordon Ramsay Shredded Hawaiian Chicken - Crockpot Recipe

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, shredded hawaiian chicken - crockpot recipe. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Shredded Hawaiian Chicken - Crockpot Recipe is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Shredded Hawaiian Chicken - Crockpot Recipe is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook shredded hawaiian chicken - crockpot recipe using 24 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Shredded Hawaiian Chicken - Crockpot Recipe:

1. Take 2 lbs. boneless skinless chicken breasts (about 3 large breasts)
2. Get 1 1/4 cup pineapple juice
3. Make ready 1/4 cup soy sauce
4. Take 1/4 cup ketchup
5. Prepare 1/2 cup brown sugar
6. Get 1/2 tsp. lime juice
7. Take 1/4 tsp. liquid smoke
8. Take 1 tsp. sriracha (use more for more spice)
9. Make ready 2 tbsp. honey
10. Get 2 tbsp. apple cider vinegar
11. Make ready 2 tbsp. minced garlic
12. Take 1/2 tsp. black ground pepper
13. Prepare 1/4 tsp. ground ginger
14. Make ready 1/4 tsp. smoked paprika
15. Make ready 1/4 cup cold water
16. Get 1 tbsp. cornstarch
17. Take Suggested for serving :
18. Take ·King's Hawaiian Burger Rolls
19. Get ·Pineapple rings
20. Prepare or
21. Make ready ·Jasmine or Basmati Rice OR Quinoa
22. Prepare ·Sesamee Seeds
23. Take ·Scallions
24. Take ·Diced Onion

Steps to make Shredded Hawaiian Chicken - Crockpot Recipe:

1. Start by trimming the fat off of the chicken breasts. Lightly grease the slow cooker and place the breasts down in the bottom.
2. In a medium bowl, whisk together all ingredients EXCEPT for the cold water and cornstarch.
3. Pour the pineapple mixture over the chicken breasts.
4. Set the slow cooker to low for 6-7 hours (or high for 3-4) depending on how long you'd like to have it cooking.
5. Once the cook time is up, take the chicken breasts out of the slow cooker and let them rest on a cutting board for about 5 minutes. The chicken should be very tender and falling apart. Then using 2 forks or your fingers, shred the chicken. Once shredded, set aside.
6. In a small bowl or measuring cup, whisk together the cold water and the cornstarch. Carefully transfer the liquid from the crockpot to a medium saucepan. Whisk in the cornstarch slurry and bring to a boil over medium-high heat. Simmer, stirring occasionally, until the sauce has thickened (should reach a syrupy consistency)… this will only take a few minutes.
7. Toss the shredded chicken in the thickened pineapple sauce and stir to coat it all. Serve immediately. Refrigerate any leftovers.
8. For serving, we used toasted King's Hawaiian Burger Rolls and topped with melted provolone cheese and pineapple rings. Then used whatever additional toppings we wanted (lettuce, tomatoes, onion, etc…).
9. This chicken is also pretty tasty served over rice or quinoa, sprinkled with diced pineapple, diced onions, sesamee seeds and scallions –>

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