Crockpot Teriyaki Chicken Sandwiches
This is a great dump and go recipe that you can fix ahead of time and have ready at dinnertime. The crockpot is an amazing tool to use during those hot summers when you can't stand to turn on your oven or slave over a hot stove. It’s also perfect for those busy days.
This is a great dump and go recipe that you can fix ahead of time and have ready at dinnertime. The crockpot is an amazing tool to use during those hot summers when you can't stand to turn on your oven or slave over a hot stove. It’s also perfect for those busy days.
- Carbohydrate 38.8529871732734 g
- Cholesterol 26.6 mg
- Fat 9.54843611341164 g
- Fiber 4.27594863683936 g
- Protein 14.3093660130568 g
- Saturated Fat 5.73128944296032 g
- Serving Size 1 1 Serving (369g)
- Sodium 878.66049109035 mg
- Sugar 34.5770385364341 g
- Trans Fat 0.723683416846639 g
- Calories 279 calories
Step-by-step
- Spray bottom and sides of Crockpot with cooking spray and place chicken inside.
- In small bowl, mix together brown sugar, crushed pineapple, soy sauce, garlic powder, and ginger. Pour over chicken.
- Cook on high 3 hours or low 6 hours.
- When done, remove chicken and shred with two forks, then return to Crockpot and mix well to incorporate sauce. Add teriyaki sauce as desired (mine was just fine without extra). Serve on rolls with colby jack cheese.
Crushed pineapple acts as the primary tenderizer in this slow cooker dish. Pineapple contains bromelain, a proteolytic enzyme that breaks down tough connective tissue in boneless, skinless chicken breasts over long cooking cycles. This enzymatic action ensures the meat shreds easily with two forks after six hours on low heat or three hours on high. Using canned fruit packed in 100 percent juice rather than heavy syrup keeps the simmering liquid balanced without adding cloying sweetness to the savory soy base.
Adapting for Dietary Restrictions
Modifying this poultry filling requires simple swaps. Soy sauce contains gluten. Substitute tamari at a one-to-one ratio to make the dish safe for celiac diners. Brown sugar adds molasses notes, but unrefined coconut sugar works identically for paleo modifications. Colby jack cheese melts smoothly due to its high moisture content, yet sharp cheddar or dairy-free provolone melts at a similar 150 degrees Fahrenheit threshold if lactose needs avoiding. Crusty sandwich rolls can easily be swapped for gluten-free buns or lettuce wraps depending on carbohydrate goals.
Scaling the quantities up or down changes the cooking dynamics. Doubling the chicken requires adding an extra half-hour of low heat to ensure the center reaches a safe 165 degrees Fahrenheit internal temperature. Conversely, halving the poultry load means reducing cooking time by roughly forty-fife minutes to prevent the meat from drying out inside the ceramic insert.
- Shred the warm chicken directly in the residual cooking liquid so the protein absorbs remaining moisture before assembly.
- Store leftover shredded meat in an airtight container for up to three days in the refrigerator.
- Reheat portions gently on the stovetop with a splash of water if the sauce thickens too much during storage.
