Crockpot Pineapple Chicken Sandwiches

If you love flavorful chicken then you will love this sandwich! The sauce is the perfect blend of tangy and sweet thanks to the pineapple and brown sugar, which helps make the chicken super flavorful and tender. That mixed with a nice helping of coleslaw on top gives you a delicious meal that doesn’t take a lot of effort to make! 

Ingredients: 

3 pounds boneless chicken breasts

2 cups pineapple juice

1 cup brown sugar

1 cup ketchup

1 tablespoon Worcestershire sauce

3 cloves garlic, chopped

1 tablespoon onion powder

Salt and pepper

2 cups coleslaw

1 cup cheddar, shredded

6 Bulkie rolls

Instructions: 

1) In a saucepan, mix pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, salt and pepper. Bring to a boil and cook for 10-15 minutes until thickened.

2) In a large bowl, make your coleslaw. Combine bagged coleslaw mix with Marie’s coleslaw dressing. Mix well, cover and place in the fridge till needed.

3) Place chicken in the crockpot and pour pineapple sauce on top. Cook on low for 7-8 hours or high for 4-5 hours. Shred chicken and let cook for another 30 minutes to fully absorb the sauce.

4) Take a Bulkie roll, scoop some chicken on, top with some cheddar and coleslaw. Top with the bun and serve.

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Crockpot Pineapple Chicken Sandwiches

Ingredients

• 3 pounds boneless chicken breasts
• 2 cups pineapple juice
• 1 cup brown sugar
• 1 cup ketchup
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, chopped
• 1 tablespoon onion powder
• Salt and pepper
• 2 cups coleslaw
• 1 cup cheddar, shredded
• 6 Bulkie rolls 

Method

1. In a saucepan, mix pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, salt and pepper. Bring to a boil and cook for 10-15 minutes until thickened. 
2. In a large bowl, make your coleslaw. Combine bagged coleslaw mix with Marie's coleslaw dressing. Mix well, cover and place in the fridge till needed. 
3. Place chicken in the crockpot and pour pineapple sauce on top. Cook on low for 7-8 hours or high for 4-5 hours. Shred chicken and let cook for another 30 minutes to fully absorb the sauce. 
4. Take a Bulkie roll, scoop some chicken on, top with some cheddar and coleslaw. Top with the bun and serve. 

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