Crock Pot Pineapple Chicken Sandwiches
Delicious and effortless sandwiches filled with tender chicken in a sweet and savory pineapple sauce, served with creamy coleslaw on soft rolls.
Ingredients
For the Chicken
- 1 medium onion, chopped
- 2 Tb butter For cooking onions
- 1/4 C flour Use gluten-free flour for a gluten-free option
- 2 C pineapple juice
- 1 C brown sugar
- 4 cloves garlic, minced
- 3/4 C ketchup
- 1 Tb soy sauce Can use low-sodium
- 1 1/2 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp ground ginger
- 3 pounds chicken breasts Can substitute with boneless turkey breasts
For the Coleslaw
- 1 1/3 C mayonnaise
- 1/4 C apple cider vinegar
- 1/3 C sugar
- 1/2 tsp ground mustard
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 (14 ounce) bag of coleslaw salad mix
For Assembly
- 6-8 rolls Soft rolls, best if toasted
Instructions
Preparation
- In a large deep skillet, melt the butter over medium heat. Add the chopped onions and cook until they become translucent, about 5-7 minutes, stirring occasionally to prevent burning.
- In a separate bowl, whisk together the pineapple juice, brown sugar, minced garlic, ketchup, soy sauce, Worcestershire sauce, salt, pepper, onion powder, and ground ginger until well blended.
- Stir the flour into the skillet with the onions; it will appear pasty. Gradually add the pineapple juice mixture, stirring continually. Allow it to come to a simmer and cook for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
Cooking
- Place the chicken breasts into a 3-4 quart crock pot. Pour the thickened sauce over the chicken, ensuring it’s well coated. Cover and cook on low for 6-8 hours, until the chicken is tender and easy to shred.
- Once cooked, remove the chicken from the crock pot and shred using two forks. Return the shredded chicken to the crock pot and allow it to cook for an additional 30 minutes, allowing it to soak up more of that delicious sauce.
Making the Coleslaw
- Mix together the mayonnaise, apple cider vinegar, sugar, ground mustard, onion powder, salt, and pepper in a bowl. Combine this dressing with the coleslaw mix and stir until well incorporated.
Serving
- Ladle the chicken onto a roll and top with a generous scoop of coleslaw. Serve immediately.
Notes
These sandwiches are best served hot, toasted rolls add texture. Pair with sweet potato fries or salad. Store leftovers in airtight containers for 3-4 days, or freeze for up to 3 months.