This is one of my favorite recipes of all time, and we all know the ample opportunities to get together (in small groups!) this time of year. Whether it’s graduation, Mother’s Day, Father’s Day, Memorial Day, Fourth of July, birthday, backyard wedding, National Pet Day (yes, really), National Hawaiian Pulled Chicken Day (I made that one up), or just ’cause it’s so nice out and we want to party, there’s always an occasion for Hawaiian BBQ Pulled Chicken Sandwiches. Crockpot Hawaiian Chicken makes the house smell so amazing! Also I love when people walk into our house and ask, “What’s that smell? It smells absolutely divine.” That will happen again soon.
It’s Slow Cooker Hawaiian BBQ Chicken, of course!
Slow Cooker Hawaiian BBQ Chicken Sandwiches
3-4 lbs. Chicken Breasts
16 oz. Prepared Coleslaw
1 ½ cups Barbecue Sauce
2 cups Pineapple Juice
1 cup Brown Sugar
1 tsp. Minced Garlic
2 tsp. Salt
1 Tbsp. Worcestershire Sauce
1 Onion sliced
2 Tbsp. flour, optional
Pinch ground ginger, to taste
1 – First, place all the ingredients, except the chicken & onion, in a bowl and mix well
2 – Then put the chicken and onion in a crockpot and pour the sauce over it. Cook on high for 4-5 hours
3 – Once chicken is cooked through, remove it and shred it
4 – If you would like to thicken the sauce a little, you can add the flour to the sauce and mix well
5 – Add back in the shredded chicken and let cook for about another hour to let the sauce thicken up
6 – Once it is done, place a heaping spoonful of bbq chicken on a bun and top with coleslaw
7 – Lastly serve and enjoy!