Crockpot Hawaiian Shredded Chicken Bowl Recipe
Prep Time:
15 minutes
Cook Time:
6 hours, 15 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons oil, for cooking
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup crushed pineapple
  • ½ cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons rice vinegar
  • 1 red onion, diced
  • 2 cups jasmine rice
  • 1 avocado, sliced
  • 1 cup fresh pineapple, diced
  • 1 cup shelled edamame
  • 4 scallions, sliced
  • ½ cup mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon honey
  • 2 tablespoons toasted sesame seeds
Directions
  1. Preheat a large skillet with 2 tablespoons of oil over medium-high heat.
  2. Sear the chicken breasts in the hot skillet for 2-3 minutes per side until browned.
  3. Transfer the seared chicken to the slow cooker.
  4. Add the crushed pineapple, pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and diced red onion to the slow cooker.
  5. Cook on low for 6 hours.
  6. While the chicken is cooking, combine the rice and water in a saucepan in a 1:2 ratio. Add a pinch of salt.
  7. Cook, covered, for 15 minutes.
  8. Leave with the lid on for 5 minutes before fluffing with a fork.
  9. Shred the chicken using two forks.
  10. Mix the shredded chicken with the sauce.
  11. Prepare the sriracha mayo by whisking mayonnaise, sriracha, and honey in a small bowl.
  12. To assemble the bowls, place a portion of rice in each bowl and top with shredded chicken, sliced avocado, diced fresh pineapple, shelled edamame, and sliced scallions.
  13. Drizzle sriracha mayo over each bowl, sprinkle toasted sesame seeds on top, and serve immediately.