Description
Sweet and savory Crock Pot Hawaiian Chicken Sandwiches with tender shredded chicken and fresh coleslaw.
Ingredients
Scale
- 1 medium onion, chopped
- 2 tablespoons butter
- 1/4 cup flour
- 2 cups pineapple juice
- 1 cup brown sugar
- 4 cloves garlic, minced
- 3/4 cup ketchup
- 1 tablespoon soy sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 3 pounds chicken breasts
- 1 1/3 cups mayonnaise
- 1/4 cup apple cider vinegar
- 1/3 cup sugar
- 1/2 teaspoon ground mustard
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bag coleslaw mix
- 6–8 sandwich rolls
Instructions
- Melt butter and cook onions until translucent
- Mix sauce ingredients together
- Add flour to skillet and stir into paste
- Pour sauce into skillet and simmer until thick
- Place chicken in crock pot and cover with sauce
- Cook on low for 6-8 hours
- Shred chicken and return to crock pot
- Cook additional 30 minutes
- Mix coleslaw ingredients and combine with slaw mix
- Serve chicken on rolls topped with coleslaw
Notes
- Do not skip thickening the sauce
- Use fresh rolls for best texture
- Adjust sweetness with more or less sugar
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 28
- Sodium: 680
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 32
- Cholesterol: 85