Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches with Easy Guacamole

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches are amazing, and using a slow cooker will keep your kitchen cool! This tasty slow cooker chicken is dairy-free and low-glycemic if you make it with an approved sweetener! Use Chicken Recipes for more recipes like this one.

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Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches with Easy Guacamole found on KalynsKitchen.com

I know some people think of the slow cooker as only being for cold-weather foods like soup and stew, but truthfully I love my slow cooker just as much in the summer for the way it lets me cook without heating up the house.  This recipe for Sriracha-Pineapple Barbecued Chicken only takes a few hours in the slow cooker, and it’s something that would be perfect you’re having guests and you’d like an easy main dish that can be eaten outdoors.  The Easy Guacamole is optional, but for me it was the perfect topping for the sandwich.  This would also taste great stuffed inside a pita, or served over greens for a salad.

I used a small amount of pineapple juice and raw agave nectar to make this chicken slightly sweet, but if you’d like something with even less sugar you could make this with another sweetener of your choice. I did like the flavor of the pineapple juice in this and even though pineapple isn’t low in sugar, in a recipe like this where you’re eating a very small amount in the sauce I wouldn’t worry about it.

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches with Easy Guacamole found on KalynsKitchen.com

Trim the visible fat from four boneless, skinless chicken breasts and cut each one in half lengthwise. Spray a small slow cooker with nonstick spray and arrange the chicken pieces with an onion cut in fourths. Whisk together low-sugar ketchup, Sriracha, pineapple juice, raw agave nectar (Splenda or Stevia), rice vinegar, soy sauce, and garlic powder to make the sauce. Pour the sauce over the chicken and onions and set slow cooker to cook for 1 hour on high; then turn to low and cook 2-3 more hours. When the chicken is cooked enough that it shreds apart easily, remove it to a cutting board and pull apart with a fork. Put the shredded chicken back in the slow cooker to keep warm while you reduce the sauce.
Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches with Easy Guacamole found on KalynsKitchen.com

Straining the sauce is optional, but it will give a smoother sauce. Discard the onion, then simmer the sauce over medium heat until it thickens slightly and reduces by about half. I ended up with about 1 cup of sauce after I reduced it. Stir the sauce into the chicken, turning it over until all the chicken is lightly coated. To make the Easy Guacamole mash together avocados, lime juice, chile powder, Vege-sal (or salt) and finely chopped green onion. You can also make Cilantro Lover’s Perfect Guacamole if you want to get a little fancier! Assemble the sandwiches by putting meat on the bun and topping with guacamole.  I used  100% whole wheat buns, which were great, but you could eat this chicken in lettuce wraps or on salad for a lower-carb or gluten-free option.

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches with Easy Guacamole found on KalynsKitchen.com
Make it a Meal:

This would taste great with Spicy Mexican Slaw with Lime and Cilantro for an informal dinner.

More Ideas for Dinner in the Slow Cooker:

Slow Cooker Chicken Recipes on Slow Cooker or Pressure Cooker
Slow Cooker Summer Dinners on Slow Cooker or Pressure Cooker
Slow Cooker Low-Carb Recipes on Slow Cooker or Pressure Cooker

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches with Easy Guacamole

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches are dairy-free, and made using a slow cooker making it a great summertime meal!

Ingredients:

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 onion, cut in fourths
  • whole-wheat buns for serving

Sauce Ingredients

  • 3/4 cup reduced sugar ketchup
  • 2-3 T Sriracha Rooster Sauce (I would use 3 T but you may want to taste before you add that much)
  • 3 T unsweetened pineapple juice (buy a small can and freeze the extra)
  • 1/4 cup raw agave nectar (or if you want a sauce with less sugar, use an approved sweetener of your choice)
  • 1 T rice vinegar
  • 1 T soy sauce
  • 1 tsp. garlic powder

Easy Guacamole Ingredients

  • 2 medium sized avocados
  • 1 T fresh-squeezed lime juice
  • 1/2 tsp. chile powder
  • 1/2 tsp. Vege-sal (or salt)
  • 2 tsp finely chopped green onion

Directions:

  1. I used a 3.5 quart oblong slow cooker for this recipe. If your slow cooker is much larger than that, I would recommend doubling the recipe as it freezes well.
  2. Trim away fat and any undesirable parts of the chicken breasts.
  3. Then cut each one into half lengthwise.  (This helps the chicken cook more quickly and gives shorter pieces of shredded chicken.)
  4. Spray inside of the slow cooker with nonstick spray and arrange the chicken pieces and onion quarters inside.
  5. Whisk together the reduced sugar ketchup, Sriracha Rooster Sauce, pineapple juice, agave nectar (Splenda or Stevia granulated), rice vinegar, soy sauce, and garlic powder to make the sauce.
  6. Pour sauce over the chicken, turn slow cooker to high and cook for 1 hour.
  7. Turn heat to low and cook for 2-3 hours more (mine was done in 2.5 hours more.)
  8. Remove chicken pieces to a cutting board and let them cool a few minutes so you can shred the meat without burning yourself.
  9. Then shred the meat apart with a fork and put it back into the slow cooker to keep warm on low.
  10.  Discard the onion and pour the sauce into a small saucepan (straining if desired).
  11.  Simmer to reduce the sauce until it’s slightly thickened and reduced by about half.  (I had 1 cup of sauce when I mixed it back into the shredded meat.)
  12.  Mix the sauce into the shredded chicken, turning it over until all the chicken is coated with sauce.
  13.  Cut the avocado in half, discard the seed, and scoop out the avocado flesh.
  14.  Mash with a fork.
  15.  Then mix in the lime juice, chile powder, Vege-sal (or salt), and finely chopped to make the Easy Guacamole.
  16.  To serve, pile desired amount of chicken onto a bun, top with a generous scoop of Easy Guacamole, and serve.

Notes:

Recipe created by Kalyn.

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Cooker Sriracha-Pineapple Barbecued ChickenSandwiches are too high in carbs for a traditional low-carb diet, although you could make a more carb-conscious version by using an approved sweetener and eating the chicken inside lettuce wraps. If you’re making this for the South Beach Diet, it’s important to use reduced sugar ketchup, as regular ketchup has a lot of added sugar. It would reduce the sugar even more to use an approved sweetener to sweeten the sauce, but I liked the way the agave nectar made a sauce that coated the chicken. Pineapple isn’t really recommended for South Beach, but when you use only a few tablespoons in a sauce like this, you’re only eating a very minimal amount. Avocado is also a limited food for South Beach. With those cautions, I would limit this to an occasional treat for phase two or eat it more frequently for phase three for South Beach dieters.

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