Crockpot Hawaiian Chicken
Ingredients
The chicken and sauce
-
1
lb.
boneless skinless chicken breast
-
½
lb.
boneless skinless chicken thighs
-
½
small
yellow onion, diced
-
3
cloves
garlic, minced
-
1
8-ounce can
crushed pineapple, slightly drained
-
⅓
cup
coconut aminos
-
1
lime
juice of (about 2 to 2 ½ tablespoons)
-
½
teaspoon
ground ginger
-
¼
teaspoon
red pepper flakes
-
½
teaspoon
fine sea salt
-
¼
teaspoon
black pepper
For serving
-
as needed
Swiss chard leaves
-
as needed
avocado slices
-
as needed
shredded carrots
-
as needed
shredded purple cabbage
-
as needed
green onions
-
as needed
sliced almonds
-
as needed
fresh cilantro
Instructions
- Place the chicken breasts and thighs, diced onion, and minced garlic in the slow cooker.
- In a small bowl, combine the drained pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir to mix and pour over the chicken in the slow cooker.
- Cook on low for 4-6 hours or on high for 3 hours until the chicken is cooked through.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir it into the juices. Set to Keep Warm until serving.
- Serve the shredded chicken in lettuce wraps, tacos, or over a salad with desired garnishes.
Nutrition Facts (estimated)
Servings
6 servings
Calories
170
Total fat
5g
Total carbohydrates
9g
Total protein
22g
Sodium
574mg
Cholesterol
75mg
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