Slow Cooker Hawaiian Shredded Chicken stuffed Sweet Potato

A new crock pot chicken recipe to add to your collection! These recipes always come in handy for a quick meal prep for when you can't be in the kitchen all day. The original recipe (link below) made this chicken into Swiss chard wraps, but I opted for the stuffed sweet potato. I loved this meal! The chicken had a hint of pineapple taste, so it was not an overwhelming pineapple flavor at all. I thought it paired extremely well with the baked sweet potato too! Of note, I left the chicken in the slow cooker on low for the entire 6 hours. I checked on it at about 5 hours and it was still not easy to shred, so I left it in there for another hour. This recipe was extremely quick and simple to throw together and into the crock pot, and it turned out delicious! No reason not to give this one a try.

​Slow Cooker Hawaiian Shredded Chicken
Ingredients:

• 2 lb. boneless skinless chicken breast
• ½ small onion, diced
• 3 garlic cloves, minced
• 8 oz. can crushed pineapple, slightly drained (make sure to check the ingredients for unsweetened! I used Dole Crushed Pineapple in 100% juice.)
• ⅓ cup coconut aminos
• 1 lime, juiced
• ½ tsp. ground ginger
• ¼ tsp. red pepper flakes
• ½ tsp. sea salt
• ¼ tsp. black pepper
• For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.

Directions:

1. Place chicken, onions and garlic in a slow cooker.
2. In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt and pepper. Stir to mix, and then add to slow cooker.
3. Cook on low for 4-6 hours. Remove chicken from slow cooker and shred with two forks.
4. Return chicken to slow cooker, stir to mix all ingredients, and set temperature to warm (or low) until ready to serve.
5. Assemble Swiss chard wraps with desired ingredients.

Original recipe found here