Slow Cooker Hawaiian Chicken Sandwiches

There’s a thick, beefy aroma in the air.

Spices and herbs are mingling together in my oven and the smell is seeping out and filling my house.

My husband and I are slow-cooking a 10 pound (!!!) brisket for the first time for Super Bowl Sunday. My husband is a massive KC Chiefs fan and wanted to do something special for their third SB appearance in 5 years, so we bought the smallest brisket we could find at Costco (13 pounds, we trimmed it up a bit though to get it to 10). We’ve never done this before, but I did some light researching to try and figure out how to do a good BBQ brisket without a smoker.

We’re only 2 hours in with cooking it at 300 degrees and we probably have another 8 hours left to go. It already smells incredible and makes me salivate every time I inhale. Fingers crossed it turns out as good as it smells.

Meanwhile, I have another good Super Bowl recipe for anyone who doesn’t want to spend $50 on beef. These crockpot chicken sandwiches are great for entertaining! I love a good set-it-and-forget-it meal, especially on busy days like Super Bowl Sunday.

The chicken in this recipe is versatile. I topped my sandwiches with a quick coleslaw, but these would also be tasty served with broccoli slaw or pepper jack cheese.

I served my Hawaiian chicken on buns, but imagine it served in Hawaiian rolls…YUM.

Enjoy!

Slow Cooker Hawaiian Chicken Sandwiches

Servings: 4-6
Time: 4.5 hours
Difficulty: Easy
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An easy crockpot recipe for tasty shredded chicken perfect for sandwiches.

Ingredients

2-3 large boneless, skinless chicken breasts

1 cup ketchup

1 cup pineapple juice

3 TBS. soy sauce

3 TBS. Worcestershire suace

3 cloves garlic, minced

1 tsp. onion powder

1/2 tsp. ground ginger

salt & pepper

2 cups coleslaw mix

1/2 cup mayonnaise

2 TBS. apple cider vinegar

1 TBS. sugar

6 buns, toasted

Directions

In a large bowl, whisk together ketchup, pineapple juice, ginger, onion powder, garlic, soy sauce, Worcestershire sauce, salt and pepper until well combined.
Place chicken breast into a large slow cooker. Pour sauce on top of chicken. Cover and cook on low for 4 hours.
Meanwhile, make a quick coleslaw: toss coleslaw mix with mayonnaise, vinegar, and sugar. Refrigerate until ready to serve.
Once chicken is done, shred with two forks and toss with sauce inside crockpot.
Make the sandwiches: top toasted buns with a spoonful of chicken and a spoonful of coleslaw.