By far my favorite use for the crockpot is to make shredded meat. It is so easy to throw everything in the crockpot in the morning and come home to perfectly tender meat by day's end. These Hula Chicken Sandwiches were a great spin on my usual Hawaiian Chicken Sandwiches. I served them on my most favorite brioche buns along side sweet potato waffle fries, which are the only sweet potato fry that Miss F will touch. It's nearly the same with regular fries, she doesn't love them, but she will inhale waffle fries. This recipe was inspired by Betty Crocker.
½ cup pineapple juice
2 tablespoons soy sauce
¼ cup ketchup
1 tablespoon rice vinegar
2 tablespoons packed brown sugar
1 clove garlic, minced
1 ½ teaspoons grated ginger
1 tablespoon Sriracha sauce
1 cup crushed or diced pineapple, drained, juice reserved
1 pound boneless skinless chicken breasts
4 sandwich rolls
4 slices of Provolone cheese
In a two cup measure, whisk together the pineapple juice, soy sauce, ketchup, vinegar, sugar, garlic, ginger and Sriracha. Pour the mixture into a crockpot and add the pineapple. Place the chicken breasts on top. Cover and cook on low for 6 to 8 hours. Remove the chicken and shred, return to the crockpot and increase the heat to high. Cook, uncovered, for 25 to 30 minutes, until the sauce is thickened; if the sauce is too thick, add the reserved pineapple juice. Toast the split sandwich rolls under the broiler for 1 minute. Serve the shredded chicken on the toasted bun topped with a slice of cheese.
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