Slow Cooker Hawaiian Chicken Sliders
Team Mealthy
Ingredients
- Pineapple Slaw
- ¼ cup apple cider vinegar
- ¼ cup canola oil
- 1 small pineapple, diced
- ½ head red cabbage, shredded
- ¼ cup chopped fresh cilantro
- 4 green onions, sliced
- Hawaiian-Style Chicken
- 1 cup brown sugar
- ½ cup chicken broth
- ½ cup soy sauce
- ½ cup honey
- ¼ cup pineapple juice
- 2 tablespoons minced garlic
- 2 tablespoons grated fresh ginger
- 1 teaspoon freshly ground black pepper
- 1½ pounds boneless, skinless chicken breast halves
- 2 tablespoons cornstarch
- 2 tablespoons water
- 12 Hawaiian-style rolls
Directions
- Whisk vinegar and oil together in a large bowl; add pineapple, cabbage, green onions, and cilantro and toss to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour.
- Mix the brown sugar, chicken broth, soy sauce, honey, pineapple juice, garlic, ginger, and black pepper together in the crock of a slow cooker.
- Press High to heat the liquid, stirring to dissolve the brown sugar and honey completely; add the chicken breasts turn to coat in sauce.
- Place the lid on the slow cooker, press Low, and cook for 6 to 8 hours.
- Remove chicken breast with a slotted spoon to a cutting board; shred with a pair of forks.
- Whisk cornstarch into water to dissolve; pour into the crock and stir.
- Press High and simmer sauce, stirring occasionally, until thickened, 5 to 10 minutes.
- Return chicken to crock and stir to coat in sauce.
- Halve the loaf of Hawaiian rolls lengthwise without separating into individual rolls. Place the halves, cut-side up, onto a baking sheet
- Toast rolls under the preheated broiler until golden brown, about 3 minutes.
- Spoon the shredded chicken onto the bottom half of the rolls and top with slaw. Replace the top half of the rolls and cut into individual sliders to serve.
Add a bit of heat to the slaw by strring in a diced jalapeno pepper or a splash of sriracha.
Reviews
What others are saying
Aja A says:
Hawaiian rolls are the maker of these sliders. These are perfect to serve to a party as you just bake the rolls all at once and slide the whole thing in half then individually. As the slow cooker was going, my house smelled so yummy. The hardest part was waiting for the slow cooker to finish.
Alyx Leigh says:
I’m always looking for easy dinners these days and hate using the oven when its SO hot. This meal was a total win-win!
Steve Failows says:
such an easy, fun recipe, perfect excuse to pull out the old pressure cooker. The slaw was a really nice and added a great texture to these sliders. It also got me thinking about the other kind of slider flavors I can make next time - maybe a thai peanut flavor!
Francie Thompson says:
Great recipe for my Labor Day weekend house guests! I used pineapple from a can since the store had none & it worked grea. I also used dry Teriyaki instead of soy & it was delicious. A combination of some great craft brews & some Rose made this meal a definite winner
Caro Hodgin says:
I watched this video while sitting at my desk and it totally inspired me to head straight to the grocery store and make it for dinner that night. Used my brand new pressure cooker for the first time to make this and was AMAZED by the results. Tender, succulent chicken in only 16 minutes!!! I served this in lettuce cups as I like to watch my carbs on weeknights.... so good! Excited to explore Mealthy for more pressure cooker ideas.
Shannon Whittier says:
Very delicious! I did make a few changes though: I added half the pineapple to the slow cooker and let it cook. I used the rest in the pineapple slaw but I substituted the cabbage for coleslaw mix. I also added some cayenne pepper to the slow cooker to give it a little kick. Big winner at my house!! Perfect for a summer BBQ!!