Hawaiian Pulled Chicken Sandwiches

>> Wednesday, July 20, 2011

You know what I love? I love having dinner just about finished and the kitchen cleaned by 10 a.m. Fantastic! When I bought my slow cooker, I thought for sure it would revolutionize my life. Prep for dinner the night before, throw it in the slow cooker in the morning and come home from work with dinner already made. I bet you know what's coming...I used it once or twice and then it sat gathering dust in my kitchen and eventually it was banished to our storage unit. But then Finley entered the picture and all of a sudden a slow cooker sounded like a great idea again. My second foray into slow cooking was a success - good old comfort food with a twist. The pineapple adds just a hint of sweetness and a depth of flavor that most pulled meat doesn't have. I loved the crunch and vinegar-y tang that the cole slaw added to the sandwich too. Yum!

(For my cole slaw, I used half a 16-oz package of tri-color cole slaw tossed with some mayo, a little dijon mustard, a splash of apple cider vinegar, 1/2 teaspoon celery seed, and 1/4 teaspoon celery salt.)

Hawaiian Pulled Chicken Sandwiches
adapted from Tasty Kitchen

6 chicken thighs
2 slices hickory smoked bacon, chopped
1/2 large white onion, diced
2 garlic cloves, minced
1 (8-oz) can of pineapple tidbits, drained with juice reserved
1 1/2 cups smoky barbecue sauce
Cole slaw, for serving (optional)
Hamburger buns or rolls (optional)

Arrange chicken thighs in the bottom of your slow cooker. Top with bacon, onion, garlic, pineapple, 2 tablespoons of reserved pineapple juice, and barbecue sauce. Cook on low for 8-10 hours. One hour before serving, remove chicken thighs and shred meat. Return meat to slow cooker, stir meat into sauce and cook 1 additional hour. Skim off any fat/grease that has come to the top with a spoon and discard. Serve on hamburger buns and with cole slaw.


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