Description
Sweet and savory Crock Pot Hawaiian Chicken Sandwiches made with tender shredded chicken, pineapple, and barbecue sauce, slow-cooked to perfection and served on fresh sandwich buns.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 1 cup crushed pineapple (with juice)
- 1/4 cup soy sauce
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 6 sandwich buns
- Optional: sliced red onion, lettuce, or coleslaw for topping
Instructions
- Place the chicken breasts in the crock pot.
- In a bowl, mix together the barbecue sauce, crushed pineapple with juice, soy sauce, garlic powder, ground ginger, and black pepper.
- Pour the sauce mixture over the chicken in the crock pot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the crock pot and shred it using two forks.
- Return the shredded chicken to the crock pot and stir to coat it well with the sauce.
- Serve the chicken on sandwich buns with optional toppings like red onion, lettuce, or coleslaw.
Notes
- You can use chicken thighs for a juicier result.
- Toast the buns for added texture and flavor.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 15g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg