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Hawaiian Crock Pot Shredded Chicken

You’re going to love this out-of-this-world delicious crock pot shredded chicken! With a sweet and spicy combination of pineapple and jalepeno pepper, this freezer friendly recipe can be used for chicken tacos, served over rice, or used to make shredded chicken sandwiches. The possibilities are limitless, actually!

crock pot shredded chicken in a crock pot


  • FREEZER FRIENDLY – If you are like me and like to prep meals ahead, this is a perfect one for that. And, bonus, you can put all the ingredients together in a freezer bag without even having to cook the chicken first. It’s so very quick and easy.
  • VERSATILE – This Hawaiian flavored shredded chicken can be used for so many different things. Make chicken tacos and top with cabbage slaw, turn it into a chicken salad sandwich, or simply serve it with a side of rice with veggies. Any way you choose to use it, it’s delicious!
  • FIX IT AND FORGET IT! -As with all crock pot recipes, I love that you can put this chicken recipe in the Crock Pot in the morning, and dinner will be waiting for you at the end of a busy day!
  • HEALTHY– If you’re looking for good recipes that are full of flavor, but not high in calories, this one fits the criteria that I’ve been looking for.

Ingredients needed for Hawaiian Shredded Chicken

  • 3 large skinless, boneless chicken breasts (or 4 medium chicken breasts)
  • 1 can crushed pinapple with juice
  • 1 jalepeno pepper – Rinse and carefully slice open to remove the seeds. (Be careful not to let the seeds touch your skin as they may cause a burn.) Finely dice.
  • 1/2 medium red onion, diced
  • 3 cloves minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard

Step by Step Instructions for Crock Pot shredded Hawaiian Chicken

  1. Place the thawed or raw chicken breasts in the bottom of a Crock Pot.
  2. In a medium sized mixing bowl, add all the other ingredients and stir together. Pour pineapple mixture over the chicken breasts.
  3. Cook on high for 3-4 hours or on low for 6 hours.
  1. Remove chicken from the Crock Pot. It should easily fall apart. Shred with two forks, or place in the bowl of an electric mixure and use the paddle blade to shred the chicken. (It works like a charm. You can serve the shredded chicken just like that, or you can take it “up a notch” with the next step.) Once it is shredded, add it back to the crock pot and stir the juices into it.
  1. Line a baking sheet with aluminum foil. Transfer the shredded chicken with all the juices onto the baking sheet and broil for about 10 minutes, or just until the chicken barely starts to char on the ends.
close up of shredded chicken after it has been under the broiler and is lightly charred on the edges.

How to freeze ahead Hawaiian Crock Pot Shredded Chicken

The full recipe for this shredded chicken serves 4 people. If that is the amount you would like to cook for one meal, place that all in one freezer bag.

However, if you are like me and are cooking for two, divide the recipe equally between two freezer bags. Squeeze the excess air out of the bag, seal tightly, and freezer.

Before using, thaw the chicken completely in the refrigerator overnight. It is not recommended to cook frozen chicken in a slow cooker as the temperature may not get high enough to kill some bacterias.

Other Crock Pot Recipes:

And speaking of Hawaiian, you will LOVE these Hawaiian Roll Sliders!

Pin this to remember it later!

hawaiian crock pot shredded chicken in a crock pot

Hawaiian Crock Pot Shredded Chicken

Yield: 4
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

You’re going to love this out of this world delicious crock pot shredded chicken! With a sweet and spicy combination of pineapple and jalepeno pepper, this freezer friendly recipe can be used for chicken tacos, served over rice, or used to make shredded chicken sandwiches. The possibilities are limitless, actually!

Ingredients

  • 3 large skinless, boneless chicken breasts (or 4 medium chicken breasts)
  • 1 can crushed pinapple with juice
  • 1 jalepeno pepper – Rinse and carefully slice open to remove the seeds. (Be careful not to let the seeds touch your skin as they may cause a burn.) Finely dice.
  • 1/2 medium red onion, diced
  • 3 cloves minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard

Instructions

  1. Place the thawed or raw chicken breasts in the bottom of a Crock Pot.
  2. In a medium sized mixing bowl, add all the other ingredients and stir together. Pour pineapple mixture over the chicken breasts.
  3. Cook on high for 3-4 hours.
  4. Remove chicken from the Crock Pot. It should easily fall apart. Shred with two forks, or place in the bowl of an electric mixure and use the paddle blade to shred the chicken. (It works like a charm! You can serve the shredded chicken just like that, or you can take it “up a notch” with the next step.
  5. Line a baking sheet with aluminum foil. Transfer the shredded chicken with all the juices onto the baking sheet and broil for about 10 minutes, or just until the chicken barely starts to char on the ends.

How to Freeze Ahead Hawaiian Crock Pot Shredded Chicken

The full recipe for this shredded chicken serves 4 people. If that is the amount you would like to cook for one meal, place that all in one freezer bag, squeeze out the excess air, seal tightly, label, and place in the freezer.

If you are cooking for two, divide the recipe equally between two freezer bags. Squeeze the excess air out of the bag, seal tightly, label, and place in the freezer.

Before cooking, thaw the freezer bag with the hawaiian chicken ingredients completely in the refrigerator overnight. Cook from thawed 3-4 hours on high. It is not recommended to cook frozen chicken in a slow cooker as the temperature may not get high enough to kill some bacterias.

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This recipe was inspired by this amazing Hawaiian Chicken Tacos recipe.

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4 Comments

  1. This sounds and looks delicious! Can’t wait to try it! I think I’d be the only one that would like it in my family- too many picky eaters. But I’ll make it for myself. 🙂

  2. This sounds so good! Is there something that would be a good substitute for the jalapeño pepper? I don’t use jalapeños because I can’t take the “heat”.

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