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Slow-Cooker Hawaiian Chicken


  • Author: Jennifer Shreckengost
  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
  • Total Time: 495 minutes
  • Yield: 8 -10 1x
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Ingredients

  • 4 large boneless (skinless chicken breasts)
  • 1 tsp. minced garlic
  • 1/2 tsp. ground Ginger
  • 1/2 cup chopped onion
  • 3/4 cup organic ketchup
  • 1 tbsp. coconut aminos
  • 1 1/2 tsp. Worcestershire
  • 1 cup coconut sugar
  • 2 tbsp. gluten-free flour blend
  • 1 tsp. pink Himalayan salt
  • 1/2 tsp. ground black pepper
  • 2 cups unsweetened pineapple juice
  • 2 tbsp. ghee
  • Slaw:
  • 2 cups cabbage slaw
  • 2 tbsp. dijon mustard
  • 1 tsp. whole grain dijon mustard
  • 1 tbsp. Paleo mayo
  • 2 tbsp. raw honey
  • ½ tsp. pink Himalayan salt
  • ½ tsp. black pepper

Instructions

  1. Combine all of the slaw ingredients and store in the refrigerator until ready to serve.
  2. In a large saucepan, saute the chopped white onion in ghee until browned.
  3. Add in the garlic, Ginger, ketchup, coconut aminos, Worcestershire, pineapple juice, sugar, salt and pepper and stir to combine.
  4. Bring to a slow boil, continuing to stir.
  5. Add in the 2 tbsp. flour to thicken slightly.
  6. Add chicken and sauce to slow-cooker and cook on low for 8 hours (or on high for 4 hours).
  7. When finished cooking, remove chicken from sauce, shred with two forks, then add back into the sauce.
  8. Serve on buns, top with slaw, and enjoy.
  • Category: Dinner
  • Cuisine: American
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