Slow Cooker Recipe for Sriracha-Pineapple Barbecued Chicken Sandwiches with Easy Guacamole
- Number of Servings: 6
Ingredients
Ingredients:4 boneless, skinless chicken breasts1 onion, cut in fourthswhole-wheat buns for servingSauce Ingredients:3/4 cup reduced sugar ketchup2-3 T Sriracha Rooster Sauce (I would use 3 T but you may want to taste before you add that much)3 T unsweetened pineapple juice (buy a small can and freeze the extra)1/4 cup raw agave nectar (or if you want a sauce with less sugar, use Splenda or Stevia Granulated)1 T rice vinegar1 T soy sauce1 tsp. garlic powderEasy Guacamole Ingredients:2 medium sized avocados1 T fresh-squeezed lime juice1/2 tsp. chile powder1/2 tsp. Vege-sal (or salt)2 tsp finely chopped green onion
I used a 3.5 quart oblong slow cooker for this recipe. If your slow cooker is much larger than that, I would recommend doubling the recipe as it freezes well.
Trim away fat and any undesirable parts of the chicken breasts; then cut each one into half lengthwise. (This helps the chicken cook more quickly and gives shorter pieces of shredded chicken.) Spray inside of the slow cooker with nonstick spray and arrange the chicken pieces and onion quarters inside.
Whisk together the ketchup, Sriracha sauce, pineapple juice, agave nectar (Splenda or Stevia granulated), rice vinegar, soy sauce, and garlic powder to make the sauce. Pour sauce over the chicken, turn slow cooker to high and cook for 1 hour. Turn heat to low and cook for 2-3 hours more (mine was done in 2.5 hours more.)
Remove chicken pieces to a cutting board and let them cool a few minutes so you can shred the meat without burning yourself. Then shred the meat apart with a fork and put it back into the slow cooker to keep warm on low. Discard the onion and pour the sauce into a small saucepan (straining if desired) and simmer to reduce the sauce until it's slightly thickened and reduced by about half. (I had 1 cup of sauce when I mixed it back into the shredded meat.) Mix the sauce into the shredded chicken, turning it over until all the chicken is coated with sauce.
Cut the avocado in half, discard the seed, and scoop out the avocado flesh and mash with a fork, then mix in the lime juice, chile powder, Vege-sal (or salt), and finely chopped to make the Easy Guacamole.
To serve, pile desired amount of chicken onto a bun, top with a generous scoop of Easy Guacamole, and serve.
Serving Size: 6
Trim away fat and any undesirable parts of the chicken breasts; then cut each one into half lengthwise. (This helps the chicken cook more quickly and gives shorter pieces of shredded chicken.) Spray inside of the slow cooker with nonstick spray and arrange the chicken pieces and onion quarters inside.
Whisk together the ketchup, Sriracha sauce, pineapple juice, agave nectar (Splenda or Stevia granulated), rice vinegar, soy sauce, and garlic powder to make the sauce. Pour sauce over the chicken, turn slow cooker to high and cook for 1 hour. Turn heat to low and cook for 2-3 hours more (mine was done in 2.5 hours more.)
Remove chicken pieces to a cutting board and let them cool a few minutes so you can shred the meat without burning yourself. Then shred the meat apart with a fork and put it back into the slow cooker to keep warm on low. Discard the onion and pour the sauce into a small saucepan (straining if desired) and simmer to reduce the sauce until it's slightly thickened and reduced by about half. (I had 1 cup of sauce when I mixed it back into the shredded meat.) Mix the sauce into the shredded chicken, turning it over until all the chicken is coated with sauce.
Cut the avocado in half, discard the seed, and scoop out the avocado flesh and mash with a fork, then mix in the lime juice, chile powder, Vege-sal (or salt), and finely chopped to make the Easy Guacamole.
To serve, pile desired amount of chicken onto a bun, top with a generous scoop of Easy Guacamole, and serve.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 242.3
- Total Fat: 13.7 g
- Cholesterol: 11.7 mg
- Sodium: 837.4 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 6.5 g
- Protein: 6.8 g
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