Crockpot Hawaiian chicken sliders
Sweet and tangy pineapple BBQ chicken that shreds itself in the crockpot, piled onto soft sweet rolls with extra pineapple on top.
- 260 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.39 a serving
- 480 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 can canned pineapple chunks
- ¾ cup bbq sauce
- 2 cloves garlic, minced
- 2 lb chicken breasts
- 12 Hawaiian sweet rolls
- 1 jalapeño, thinly sliced (optional)
From your pantry
- 2 tbsp soy sauce
Each serving has about 480 calories, 41 g protein, 62 g carbs and 8 g fat, and costs about $2.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
Steps
Tap an underlined word for a quick explanation.
the pineapple over a bowl, saving ½ cup of the juice.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
the BBQ sauce, soy sauce, garlic and saved pineapple juice together in the slow cooker.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Add the chicken, turn it to coat, and scatter half the pineapple over the top.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cover and cook on LOW for 3 to 4 hours, until the thickest piece reads 165°F.
Timer: 210 min
Dolly’s tip: Chicken breast dries out if it goes much past 4 hours, so set a timer.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the chicken in the pot with two forks and let it sit in the sauce on WARM for 10 minutes.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Timer: 10 min
Split the rolls, pile on the chicken with a slotted spoon, and top with the rest of the pineapple and a few jalapeño slices.
Dolly’s tip: Pack the chicken and rolls separately for lunches. The chicken freezes flat in a bag for 3 months.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
