The Best Slow Cooker Hawaiian Shredded Chicken

INGREDIENTS

• 1 lb. boneless skinless chicken breast
• 1/2 lb. boneless skinless chicken thighs
• 1/2 small onion, diced
• 3 garlic cloves, minced
• 8 oz. can crushed pineapple, slightly drained
• 1/3 cup coconut aminos
• 1 lime, juiced
• 1/2 tsp. ground ginger
• 1/4 tsp. red pepper flakes
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.

INSTRUCTIONS

1. Place chicken, onions, and garlic in a slow cooker.
2. In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir to mix, and then add to slow cooker.
3. Cook on low for 4-6 hours. Remove chicken from slow cooker and shred with two forks.
4. Return chicken to slow cooker, stir to mix all ingredients, and set the temperature to warm (or low) until ready to serve.
5. Assemble Swiss chard wraps with desired ingredients.

Instant Pot Directions:

1. Select ‘Saute’ function. Add 1 Tbsp. fat of choice (we like ghee or coconut oil). When fat is melted, add onion and garlic and cook, stirring frequently, for 5 minutes until onions start to soften.
2. Add remaining ingredients (chicken through black pepper). Press ‘Cancel’ button and lock lid in place. Flip vent valve to ‘Sealing’ position.
3. Select ‘Poultry’ setting (15 minutes; add 2-3 minutes if breasts are thick) When cooking time is up, manually release pressure and carefully remove the lid. Shred chicken with two forks and serve as desired. Updated: For High Altitude, allow for 5 minutes of natural release before flipping the valve to ‘Venting’ position.

This article and recipe adapted from this site

HALAMAN SELANJUTNYA:

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