Sweet and Sour Shredded Chicken Sliders on Hawaiian Rolls
Let your slow cooker do the work with an easy sweet and sour pulled chicken filling perfect for sandwiches and wraps. This simple crockpot recipe will save you time and money!
Place the chicken breasts and pineapple chunks in the bottom of a 4-quart slow cooker.
2 lb boneless, skinless chicken breast, 4 oz pineapple chunks
In a small bowl combine the soy sauce, sherry, rice vinegar, brown sugar, tomato paste, garlic, and ginger. Pour this mixture over the chicken.
¼ cup soy sauce, ¼ cup dry sherry, ¼ cup rice vinegar, 1 tablespoon brown sugar, 1 tablespoon tomato paste, 1 clove garlic, 1 teaspoon fresh ginger (chopped)
Cover the crock and cook on HIGH for up to 4 hours and on LOW for 6 hours.
To make in the instant pot
Place the chicken breasts and pineapple chunks in the bottom of the pressure cooker insert.
2 lb boneless, skinless chicken breast, 4 oz pineapple chunks
In a small bowl combine the soy sauce, sherry, rice vinegar, brown sugar, tomato paste, garlic, and ginger. Pour this mixture over the chicken.
¼ cup soy sauce, ¼ cup dry sherry, ¼ cup rice vinegar, 1 tablespoon brown sugar, 1 tablespoon tomato paste, 1 clove garlic, 1 teaspoon fresh ginger (chopped)
Cover and seal the lid. Set to manual pressure for 12 minutes. When the machine beeps, press cancel and allow the pressure to naturally release. This may take up to 30 minutes.
To assemble the sliders
The chicken will be very tender and easy to shred. Remove the chicken and shred the meat. Return it to the pot and mix with the juices.
Serve on rolls with barbecue sauce and Cole slaw mix, if desired. Chicken mixture is also good inside a lettuce or napa cabbage wrap.
12 sweet Hawaiian rolls, 1 cup BBQ sauce, cole slaw mix for topping sandwiches
To freeze: the shredded meat and any sauce can be frozen for a later date. Simply cool and store in an airtight container. Chill completely before freezing. To serve: thaw completely in the refrigerator. Reheat or serve cold.
Notes
Nutritional values are approximate and are based on 1/12 of the recipe. Refrigerate leftovers promptly and use within 4 days.To freeze: Freeze the chicken and sauce together, uncooked, in a ziptop freezer bag. Thaw before continuing with the recipe.Alternatively, place the cooked chicken in its sauce in a ziptop freezer bag or freezer-safe container. Chill it completely for several hours in the fridge before storing it in the freezer for up to 6 weeks. Thaw, reheat, and serve according to the recipe instructions.