SLOW-COOKER HULA CHICKEN

Slow-Cooker Hula Chicken image

Let your slow cooker take care of dinner tonight and make this juicy, Hawaiian-inspired pineapple chicken. Freeze the mixture ahead of time for fuss-free morning prep!

Provided by By Tieghan Gerard

Categories Entree

Time 6h15m

Yield 4

Number Of Ingredients 11

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Ingredients

1 cup pineapple juice
1/3 cup soy sauce
1/2 cup ketchup
1 tablespoon rice vinegar
1/3 cup packed brown sugar
2 cloves fresh garlic, finely chopped or grated
1 tablespoon grated gingerroot
1 to 2 tablespoons Sriracha sauce
2 lb boneless skinless chicken thighs or breasts
1 can (16 oz) crushed or diced pineapple, drained, juice reserved
Chopped fresh cilantro, if desired

Steps:

In 5- to 6-quart slow cooker, mix pineapple juice, soy sauce, ketchup, rice vinegar, brown sugar, garlic, gingerroot and Sriracha sauce. Add chicken and crushed pineapple.
Cover and cook on Low heat setting 6 to 8 hours or High heat setting 4 to 6 hours. Once chicken is cooked through and sauce thickened, remove chicken; shred with 2 forks. Return chicken to sauce, and turn heat to High. Cook, uncovered, 25 to 30 minutes or until sauce is thickened. If sauce gets too thick, add the reserved pineapple juice from the can.
Serve warm over a bed of rice with a side of pineapple salsa, if desired, and chopped fresh cilantro.

Nutrition Facts : Calories 520, Carbohydrate 55 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 50 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 48 g, TransFat 0 g