Description
Slow Cooker Shredded Hawaiian Chicken is a sweet and savory dish featuring tender shredded chicken cooked with pineapple, coconut aminos, and warm spices. Perfect for serving in Swiss chard wraps, tacos, salads, or bowls, this versatile recipe offers a flavorful and healthy meal option with minimal prep and convenient slow cooking.
Ingredients
Scale
Chicken and Aromatics
- 1 lb boneless skinless chicken breast
- ½ lb boneless skinless chicken thighs
- ½ small yellow onion, diced
- 3 garlic cloves, minced
Sauce
- 1 8-ounce can crushed pineapple, slightly drained
- ⅓ cup coconut aminos
- Juice of 1 lime (2 to 2 ½ tablespoons)
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
To Serve
- Swiss chard leaves
- Avocado slices
- Shredded carrots
- Shredded purple cabbage
- Green onions
- Sliced almonds
- Fresh cilantro
Instructions
- Prepare Ingredients: Place the chicken breasts and thighs, diced onion, and minced garlic into the slow cooker.
- Make Sauce: In a small bowl, mix the mostly drained crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, sea salt, and black pepper until well combined.
- Cook Chicken: Pour the sauce over the ingredients in the slow cooker. Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks on a plate or cutting board.
- Combine and Keep Warm: Return the shredded chicken to the slow cooker, mix it into the juices, and set on the Keep Warm function until ready to serve.
- Serve: Assemble the shredded chicken in Swiss chard leaves with avocado, shredded carrots, cabbage, green onions, almonds, and cilantro or serve as tacos, over salads, or bowl style as desired.
Notes
- Use a slow cooker or Instant Pot to prepare this dish depending on your time and preference.
- This recipe is highly versatile and works well in wraps, tacos, salads, or bowls.
- Leftovers can be served hot or cold and keep well for several days in the refrigerator.
- Adjust the level of red pepper flakes to suit your spice preference.
- For a gluten-free dish, ensure the coconut aminos you use are certified gluten-free.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 170 kcal
- Sugar: 7 g
- Sodium: 574 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 75 mg
