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Slow Cooker Hawaiian Shredded Chicken #healthy #whole30

Slow Cooker Hawaiian Shredded Chicken #healthy #whole30

Slow Cooker Hawaiian Shredded Chicken is the ideal mix of sweet and appetizing. It's a formula that is incredible for remains and can be served warm or cold.

I like to make this Slow Cooker Hawaiian Shredded Chicken formula in the hotter months and after that serve it in a lettuce or chard wrap with whatever veggies are in-season. Since today is the primary day of Spring (wahoo!), I thought this was an ideal formula to share!

After the chicken has cooked in the moderate cooker for around 4-5 hours and is very delicate, you'll need to expel the chicken, place it on a plate and shred with two forks. When the chicken is destroyed, come back to the moderate cooker and spot on warm or low until prepared to serve.

Also Try Our Recipe : Avocado Banana Muffins

Slow Cooker Hawaiian Shredded Chicken #healthy #whole30

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.

For more detail : bit.ly/2n4SZDo

Read More Our Recipe : CREAMY VEGAN BBQ RANCH DRESSING (GLUTEN-FREE, OIL-FREE)

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