Picture this – it’s a weeknight during (yet another) busy week. You want something flavorful, healthy, and easy for dinner, but you don’t want to order out, nor do you want to stand over the stove actively cooking for 30+ minutes. Low and behold – these Hawaiian Chicken Sandwiches are the answers to your prayers. Juicy, saucy chicken, creamy, tangy slaw, all on a toasted bun.
These sandwiches are high in protein, easy to make, and they’re WW friendly (typically these run me about 5-6 points per sandwich). Pair these with some homemade fries or veggies and you have a balanced, delicious meal – no stovetop required.
Making Slow Cooker Hawaiian Chicken Sandwiches
Since the chicken is made in the slow cooker, it’s super simple to throw together, set it, and forget it. In 3-4 hours, you’ve got perfectly cooked, tender, fall-apart chicken that you can use to make amazing sandwiches. You can also enjoy it on it’s own, over rice (burrito bowl style), in a wrap, etc.
To make the chicken, you’ll need boneless skinless chicken breast, and for the sauce you’ll need:
- 3/4 cups bbq sauce, if you’re following WW opt for a sugar free or low sugar option
- 3 tbsp sugar free ketchup
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar replacement (I use Swerve)
- 1 onion, chopped
- 1.5 cup pineapple, chopped fresh or canned works
Combine the sauce ingredients. Mix in chopped onion and pineapple and pour over chicken breasts in the slow cooker. Chicken should be covered with liquid/sauce. If there’s not enough liquid, you can add 3-4 tbsp of chicken broth to thin it out a bit, but the chicken will release liquid as it cooks to make the sauce thinner. Cook on high for 3-4 hours, until chicken reaches internal temp of 165F (I use a meat thermometer to check).
Once cooked, shred your chicken (you can use two forks to shred it) and mix back with the sauce. Then just make your slaw (full recipe with step by step instructions here and below). Toast your buns (I use Schmidt 647 Sandwich Rolls which are 2 WW points each), top with chicken, slaw, and any other toppings you like (pickles work great here). Enjoy!
Store leftover chicken in an airtight container int he fridge for up to 5 days.
Slow Cooker Hawaiian Chicken Sandwiches
Equipment
- Mixing Bowls
- Slow Cooker
Ingredients
- 2 lb chicken breast boneless skinless
- 3/4 cups bbq sauce if following WW opt for a sugar free or low sugar option
- 3 tbsp sugar free ketchup
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar replacement
- 1 onion chopped
- 1.5 cup pineapple chopped fresh or canned
- 14 oz cole slaw mix
- 1/4 cup green onion chopped
- 2/3 cup light mayo
- 1 lemon juiced
- 1.5 tbsp apple cider vinegar
- 1 tsp powdered sugar
- 1 tsp salt
- pepper to taste
- 1/2 tsp celery seed
- 10 Low carb buns I use Schmidt 647 sandwich rolls
Instructions
- Combine sauce ingredients and pineapple and whisk together. Put chicken breasts in the bottom of your slow cooker, cover completely with sauce mixture. Cook on high for 3.4-4 hours, until chicken is fully cooked (internal temp should be 165F). Gently shred chicken and mix back with sauce.
- To make the slaw, combine cole slaw dressing ingredients in a bowl and mix until smooth. Combine chopped green onion and slaw. Pour dressing over slaw and green onion mix and mix to coat. Let slaw chill in the fridge until you're ready to use it.
- Once chicken is done, toast your buns of choice (I use Schmidt 647 low carb buns). Layer on chicken, some pickles if desired, and slaw. Add top bun and enjoy!
