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Crock Pot Pineapple Chicken Sandwiches Recipe

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3.9 from 8 reviews

Tender and flavorful Crock Pot Pineapple Chicken Sandwiches featuring slow-cooked chicken breasts in a sweet and tangy pineapple sauce, topped with a creamy homemade coleslaw served on soft rolls. Perfect for an easy, crowd-pleasing meal with a delightful balance of savory and sweet flavors.

Ingredients

Chicken:

  • 1 medium onion, chopped
  • 2 Tb butter
  • 1/4 cup flour
  • 2 cups pineapple juice
  • 1 cup brown sugar
  • 4 cloves garlic, minced
  • 3/4 cup ketchup
  • 1 Tb soy sauce
  • 1 1/2 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp ground ginger
  • 3 pounds chicken breasts

Coleslaw:

  • 1 1/3 cups mayonnaise (Best Foods Light recommended)
  • 1/4 cup apple cider vinegar
  • 1/3 cup sugar
  • 1/2 tsp ground mustard
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 (14 ounce) bag coleslaw salad mix

To Serve:

  • 6-8 sandwich rolls

Instructions

  1. Sauté Onions: In a large deep skillet, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, until they are translucent and soft, about 5 minutes.
  2. Mix Sauce Ingredients: In a separate bowl, whisk together pineapple juice, brown sugar, minced garlic, ketchup, soy sauce, Worcestershire sauce, salt, pepper, onion powder, and ground ginger until well combined.
  3. Add Flour: Stir the flour into the skillet with the cooked onions. The mixture will become pasty in texture—this helps thicken the sauce later.
  4. Combine and Simmer Sauce: Pour the pineapple juice mixture into the skillet with the onion-flour paste. Stir continuously and bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring frequently, until the sauce thickens slightly.
  5. Slow Cook Chicken: Place the chicken breasts in a 3 to 4-quart crock pot. Pour the thickened pineapple sauce evenly over the chicken. Cover the crock pot and cook on low for 6 to 8 hours until the chicken is tender and fully cooked.
  6. Shred Chicken: Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the crock pot, mixing it well with the sauce. Cook uncovered for an additional 30 minutes on low to let flavors meld.
  7. Prepare Coleslaw: In a bowl, stir together mayonnaise, apple cider vinegar, sugar, ground mustard, onion powder, salt, and pepper. Pour this dressing over the coleslaw salad mix and toss until fully combined and evenly coated.
  8. Assemble Sandwiches: Spoon generous portions of the shredded pineapple chicken onto rolls. Top each sandwich with a hearty scoop of the prepared coleslaw. Serve immediately and enjoy!

Notes

  • Use light mayonnaise to reduce fat content without sacrificing creaminess.
  • Adjust brown sugar amount to taste for more or less sweetness.
  • If a thicker sauce is preferred, cook the pineapple sauce a bit longer before adding to the crock pot.
  • For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the sauce.
  • Sandwich rolls can be toasted if desired for extra texture.
  • Leftover chicken mixture can be refrigerated up to 3 days and reheated gently.

Find it online: https://cookedbysarah.com/crock-pot-pineapple-chicken-sandwiches-recipe/