Hawaiian Shredded Chicken and the Weekly Menu

I had 2 leftover chicken breasts and 6 hungry mouths to feed.  This delicious crockpot meal provided enough to feed all of us.  

This chicken is slow-cooked in a sweet and tangy sauce until it is fall-apart tender.  It makes delicious sandwiches, add a side salad or some chips, and dinner is served.

And just like that....July is gone.....

August promises to be a crazy, busy month. Tonight, we are meeting the Luths for pizza and wine at Youngblood Winery. Tomorrow I am attending a Bridal Shower for my Nephew and his lovely fiancée.  

On Wednesday, we are packing up the trailer, Little Miss M,and the Angel Face and heading for Frankenmuth.  Wednesday night, Amy and Doug are stopping by the campground on the way home from Traverse City.  On Thursday will be meeting up with Roz, who is working the Polka Festival this year.  We will have dinner with her, and then Grampy will see if he can convince the Angel Face and Little Miss M to Polka to a couple of songs with him.

Check out on Friday is at 1 pm, and it is only a couple of hours' drive home.  We will have dinner with My Marina when she picks up Little Miss M.  The Angel Face is staying for another night.

Here is our menu for the week.  I hope your week is perfect.....

Saturday

Pizza at Winery

Sunday

Bridal Shower

Meatless Monday

Farmer's Market Stir-Fry

Steamed Rice

Tuesday

Bean and Kielbasa Stew

Wednesday

Steak Tacos

Thursday

Dinner at Polka Fest

Friday

Hamburgers

Corn on the Cob

Entrees, Chicken, Hawaiian, Slow Cooker, Leftovers, Sandwiches

Entrees, Chicken

Island

Yield: 6 servings

Author: Wendy Klik

Hawaiian Shredded Chicken

This chicken is slow-cooked in a sweet and tangy sauce until it is fall-apart tender. It makes delicious sandwiches, add a side salad or some chips, and dinner is served.

Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M

Ingredients

• 2 cooked boneless, skinless chicken breasts
• 1 onion, peeled and sliced
• 1 T. soy sauce
• 2 cloves garlic, minced
• 1/2 t. ginger paste
• 1 can (20 oz) crushed pineapple
• 1/2 c. prepared BBQ Sauce
• 1/2 c. ketchup
• 2 t. Worcestershire sauce
• 6 hamburger buns

Instructions

1. Place the chicken breasts in a slow cooker. Sprinkle with the onions.
2. Whisk together the soy sauce, garlic, ginger, pineapple, bbq sauce, ketchup an Worcestershire sauce.
3. Pour over the chicken and onions and cook on low for about 4 hours, until the chicken shreds easily with a fork.
4. Use 2 forks to shred chicken and stir to coat with the sauce.
5. Divide between 6 hamburger buns and serve.

Notes

Adapted from a recipe found at 12 Tomatoes

Nutrition Facts

Calories

293

Fat (grams)

3 g

Sat. Fat (grams)

1 g

Carbs (grams)

54 g

Fiber (grams)

3 g

Net carbs

51 g

Sugar (grams)

30 g

Protein (grams)

14 g

Sodium (milligrams)

879 mg

Cholesterol (grams)

24 mg

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