Lettuce Wraps with Pineapple-Sriracha BBQ Slow Cooker Chicken
I love to make shredded chicken in my slow cooker for tacos, fajitas, and anything else that is benefited by juicy and tender shredded chicken! Today I flipped through a few recipes (like this one: http://tinyurl.com/87gjlqw) and came up with this barbeque sauce featuring the sweetness of pineapple and the kick of sriracha sauce. Try wrapping it up in lettuce wraps with your favorite toppings!
- Skinless Chicken Breasts (4)
- Onion (1)
- Ketchup (3/4 to 1 cup)
- Sriracha Sauce (1.5 tbsp (add more for stronger spice))
- Pineapple Juice (from a can of pineapples) (3 tbsp)
- Brown Sugar (1/4 cup)
- Rice Vinegar (Mirin) (1 tbsp)
- Soy Sauce (1 tbsp)
- Fresh Garlic (2 cloves (minced))
- Fresh Ginger (about a 1 inch cube (minced))
- Romaine Lettuce (1 head)
- Toppings (to your liking)
Gather up your ingredients! I used the sriracha sauce with the rooster on the label, but use whichever one you prefer!
Cut your chicken breasts in half, and place in a greased (with cooking oil spray or the like) slow cooker. Cut your onion into fourths and spread over the chicken.
Mince you garlic and ginger.
Whisk together everything for your sauce: garlic, ginger, ketchup, sriracha sauce, pineapple juice, brown sugar, rice vinegar, and soy sauce.
Pour the sauce over the chicken in the slow cooker, and turn it on to cook for about 4-5 hours on low or 2-3 hours on high.
Once the chicken is done, remove it from the slow cooker and shred it with forks or tongs.
Pour the sauce from the slow cooker into a pan, and cook it over medium heat to reduce it by about half.
Once the sauce has thickened, pour it back over the chicken, mix it up, and you have your chicken ready!
I served mine in romaine lettuce wraps, topped with pineapple chunks guacamole, and a bit of sour cream!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.