Slow Cooker Hawaiian BBQ Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
4 servings
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Calories
836 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Hawaiian BBQ Chicken
Description
Slow Cooker Hawaiian BBQ Chicken uses boneless skinless chicken breasts slow-cooked in a mixture of original flavor barbecue sauce, garlic powder, pineapple juice, and liquid smoke. This slow cooking process breaks down the meat, resulting in tender, juicy chicken that readily shreds within the sauce. The addition of pineapple juice provides a tropical, sweet undertone that complements the rich BBQ flavor, enhanced further by the smoky note from the liquid smoke.
After shredding, the chicken is rolled with mozzarella cheese inside soft corn or flour tortillas. The rolls are broiled after a generous coating of cooking spray, yielding a crispy exterior with melted cheese and moist chicken filling inside. The accompanying pineapple salsa—consisting of diced pineapple, red pepper, red onion, cilantro, lime juice, cumin, and garlic powder—adds a fresh, tangy contrast that cuts through the richness.
This recipe works well served with ranch dressing or BBQ sauce for dipping and can be a hearty lunch or dinner option. Preparation mostly occurs in the slow cooker, making it convenient for hands-off cooking. The pineapple salsa can be made ahead and refrigerated until ready to serve.
Serving the rolls warm keeps the cheese melted and the tortilla crisp.The pineapple salsa should be chilled before serving for optimal flavor contrast.Ranch dressing or additional BBQ sauce can be offered for dipping according to preference.
Ingredients
- 3 large chicken breast boneless skinless
- 1 cup BBQ sauce original flavor
- 1 tablespoon garlic powder
- ½ cup pineapple juice
- 1 tablespoon liquid smoke
- 16 soft tortilla corn or flour, taco-sized
- 1 - 1 ½ cups mozzarella cheese shredded, or Mexican-style cheese
- ranch dressing optional, for dipping
Pineapple
- 1 cup pineapple diced
- ½ red pepper diced
- ½ red onion diced
- ¼ cup cilantro roughly chopped, leaves
- lime juice of 1
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- In a small bowl whisk together bbq sauce, garlic powder, pineapple juice, and liquid smoke until smooth.
- Place chicken breasts in the bottom of your crockpot. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so)
- Combine all salsa ingredients in a bowl and stir to combine. Cover and chill until ready to serve.
- About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.
- Preheat oven to broil and grease a baking sheet with cooking spray.
- Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart.
- Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you're worried about them burning you can broil them on low for a little longer, 10-15 minutes). Serve warm with pineapple salsa and ranch if desired.
Notes
- Serving the rolls warm keeps the cheese melted and the tortilla crisp.
- The pineapple salsa should be chilled before serving for optimal flavor contrast.
- Ranch dressing or additional BBQ sauce can be offered for dipping according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 836 kcal
% Daily Value*
| Calories | 836kcal | 42% |
| Carbohydrates | 107g | 36% |
| Protein | 47g | 94% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 2212mg | 92% |
| Potassium | 910mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 38g | 76% |
| Vitamin A | 1161IU | 23% |
| Vitamin C | 44mg | 49% |
| Calcium | 978mg | 98% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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