#2,788: Hawaiian Chicken Sandwiches

Sometimes it's hard to make chicken in the crockpot if you are going to be gone ALL day because it doesn't need as much time to cook all the way through.  This is a great recipe you can make on the weekend (or even after work if you cook it on high) and reheat it the next day for dinner.  We ate these on toasted Hawaiian rolls with some cheese (as you can sort of tell from the picture), but you could eat this over rice or cauliflower rice as well!  If you do eat this as a sandwich, I strongly suggest toasting your rolls or getting crusty bread because the sauce on this chicken soaks into the bread a bit and can make your rolls a bit soggy if not toasted.  

My kids loved this recipe and we've already eaten it twice already.  I'm sure this will be part of our regular rotation.  

3 lbs. boneless skinless chicken breasts
1 c. chopped onion

2 c. pineapple juice

1/2 c. brown sugar *edited from the original recipe, which called for 1 cup

3/4 c. ketchup

1 Tbsp. soy sauce

4 garlic cloves minced

1 1/2 tsp. Worcestershire sauce

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. ginger

Combine pineapple juice, brown sugar, ketchup, soy sauce, garlic, Worcestershire sauce, and spices in a large measuring cup or mixing bowl. Mix until all ingredients are incorporated, then set aside.

Place chicken in slow cooker and add diced onion.  Pour pineapple juice mixture over the chicken to cover completely.  Cook on low heat 8 hours or on high for 4 hours. 

*If sauce is not as thick as you'd like it to be, you can prop open the lid and let some additional liquid evaporate before shredding and serving.

Shred chicken and then add it back to the sauce. 
See note above on how to serve this.