These Crock Pot Hawaiian Chicken Sandwiches are a dream come true! Juicy chicken slowly cooked with sweet pineapple and tangy BBQ sauce make a tasty filling for soft buns.
They’re perfect for a busy day; just toss everything in the pot and let it work its magic. I love serving these with a side of chips for a fun meal—easy and oh-so-delicious!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for a tender result. You can also use thighs for a richer flavor or even shredded rotisserie chicken if you’re short on time.
Pineapple Juice: This adds sweetness and tang. If you’re out of pineapple juice, orange juice works well too, or you can use a mix of apple juice and a splash of vinegar for a similar effect.
Soy Sauce: This provides a savory base. For a gluten-free option, swap it with tamari or coconut aminos. Low-sodium soy sauce is a great choice if you’re watching sodium intake.
Brown Sugar: Brown sugar contributes sweetness and a slight caramel flavor. You can substitute with honey or agave syrup, but use less since they are sweeter.
Coleslaw Mix: A mix of cabbage and carrots gives crunch. If you want a healthier option, consider using shredded broccoli or a mix of your favorite greens instead.
How Can I Get the Chicken to Be Extra Tender?
To achieve super tender chicken, cooking it in the slow cooker is a great method. You want to ensure that the chicken is submerged in the sauce, which not only keeps it moist but also infuses flavor throughout.
- Cook on low for 6-8 hours or high for 3-4 hours. Low and slow is best for tenderness!
- Once cooked, shred the chicken using two forks while it’s still warm. This helps it soak in more sauce.
- Season with salt and pepper after shredding to boost flavor.
How to Make Crock Pot Hawaiian Chicken Sandwiches
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (optional)
For the Coleslaw:
- 1 cup coleslaw mix
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
For Serving:
- 4 hamburger buns
- Potato chips (for serving)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and then you’ll need to let it cook in the slow cooker. It can be cooked on low for 6-8 hours or on high for 3-4 hours. So, it’s perfectly hands-off while you go about your day!
Step-by-Step Instructions:
1. Prepare the Chicken Mixture:
Start by grabbing your slow cooker. In it, combine the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes (if you’re using them). Stir the mixture until everything is blended nicely.
2. Add the Chicken:
Place the chicken breasts into the slow cooker, making sure they are well-coated with the delicious sauce. Cover the slow cooker with a lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and fully cooked when it’s done.
3. Shred the Chicken:
After the cooking time is up, carefully take the chicken out of the slow cooker. Use two forks to shred the chicken into bite-sized pieces, and then stir it back into the sauce. This will help the chicken soak up even more flavor! Season your mixture with salt and pepper to your liking.
4. Make the Coleslaw:
In a mixing bowl, combine the coleslaw mix with mayonnaise, apple cider vinegar, and a pinch of salt and pepper. Stir everything together until it’s well mixed. This will give your sandwiches a nice crunch!
5. Assemble Your Sandwiches:
Now it’s time to put it all together! Take each hamburger bun and pile a generous amount of the shredded Hawaiian chicken on the bottom half. Top it off with a scoop of the coleslaw mixture and then place the top bun on. Yum!
6. Serve and Enjoy:
Serve your delicious sandwiches with a side of potato chips for some extra crunch. Enjoy every bite of your Crock Pot Hawaiian Chicken Sandwiches!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to extend the cooking time. If cooking on low, aim for 8-10 hours; on high, try 4-6 hours. It’s important to ensure the chicken is cooked thoroughly before shredding!
What Can I Substitute for Soy Sauce?
If you’re looking for a soy sauce substitute, you can use tamari for a gluten-free option, or coconut aminos for a lighter flavor. Both will work well in this recipe without losing too much of the original taste.
How Should I Store Leftovers?
Store any leftover chicken and coleslaw mix in separate airtight containers in the refrigerator. The chicken will last for about 3-4 days, while the coleslaw should ideally be eaten within 2 days for the freshest taste. Reheat the chicken gently before serving again!
Can I Make the Coleslaw Ahead of Time?
Absolutely! You can prepare the coleslaw mix a day in advance. Just mix it up and store it in the refrigerator. This actually helps the flavors meld together better. Just give it a good stir before serving!
