Effortless Hawaiian Chicken Slow (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1.36 kg skinless chicken breasts, no bones
→ Sauce Stuff
02 -
1 cup onions, diced
03 -
2 tablespoons plain butter
04 -
60 ml regular flour
05 -
480 ml pineapple juice
06 -
110 g brown sugar
07 -
180 ml ketchup
08 -
15 ml soy sauce
09 -
4 crushed garlic cloves
10 -
7 ml worcestershire sauce
11 -
5 ml salt
12 -
2.5 ml black pepper, ground
13 -
2.5 ml powdered onion
14 -
2.5 ml ginger, ground
# Instructions:
01 -
Grab a bowl. Toss in ground ginger, onion powder, pepper, salt, worcestershire, garlic, soy sauce, ketchup, brown sugar, and pineapple juice. Give it a good whisk so it’s all smooth. Leave it off to the side.
02 -
Put your big skillet on the stove and warm up the butter at medium-high. Drop in the onions and let them get golden and smell awesome.
03 -
Sprinkle the flour right over those onions, stirring for just a bit so it blends. Pour in your pineapple juice mix. Crank up the heat and let it bubble for about 10 to 15 minutes. Stir now and then till things get thick.
04 -
Pop your chicken breasts in the slow cooker. Pour all the thick sauce over so it covers every bit. Put the lid on and keep it on low for 8 hours.
05 -
Pull out the chicken and shred it up with two forks right in the pot. Stir around so the sauce soaks through. Dish it up hot over rice, inside sandwich buns, or piled on a salad—whatever you’re into. If you think it’s too liquidy, crack the cooker lid for a bit and let some of the steam out before you shred.
# Notes:
01 -
Need the sauce thicker? Just open the slow cooker lid a crack and let it simmer longer.
02 -
Keep leftovers fresh in a sealed container in the fridge for around 4 days.
03 -
Warm it back up on the stove, in the oven, slow cooker, microwave, or air fryer, and splash in extra liquid if it's getting dry.