Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches are amazing, and this tasty slow barbecued chicken is delicious with guacamole! Use an approved sweetener and eat in lettuce wraps for a lower-carb option. 

PIN Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches to try them later!

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches sandwich on plate

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. And if you use an approved sweetener and eat the spicy chicken inside lettuce wraps you’d have a version with fewer carbs.

I used a small amount of pineapple juice to make this chicken slightly sweet, and then I bumped up the sweetness with the low-carb 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 you’re eating a very small amount in the sauce.

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches process shots collage

How to Make Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches:

(Scroll down for complete recipe with nutritional information.)

  1. Trim the visible fat from four boneless, skinless chicken breasts and cut each one in half lengthwise.
  2. Spray a small slow cooker with nonstick spray and arrange the chicken pieces with an onion cut in fourths.
  3. Whisk together sugar-free ketchup (affiliate link), Sriracha Sauce (affiliate link), pineapple juice, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, rice vinegar, soy sauce or Gluten-Free Soy Sauce (affiliate link), and garlic powder to make the sauce.
  4. 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 more hours.
  5. When the chicken is cooked enough that it shreds apart easily, remove it to a cutting board and pull apart with a fork.
  6. 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.
  7. Put the shredded chicken back in the slow cooker to keep warm while you reduce the sauce.
  8. 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.
  9. 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!
  10. Assemble the sandwiches by putting meat on the bun and topping with guacamole.  I used  100% whole wheat buns, 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 Chicken Dinners:

Instant Pot (or Slow Cooker) Low-Carb Cheesy Chicken Tacos ~ Kalyn’s Kitchen
Food Bloggers’ BEST Instant Pot Chicken Tacos ~ Slow Cooker or Pressure Cooker
Instant Pot Low-Carb Greek Chicken Tacos ~ Kalyn’s Kitchen
Pressure Cooker Cilantro Lime Chicken Taco Salad ~ Pressure Cooking Today

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

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches

Yield 6 servings
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes

Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches are amazing, and this tasty slow barbecued chicken is delicious with guacamole!

Ingredients

Ingredients

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

Sauce Ingredients

  • 3/4 cup sugar-free ketchup (see notes)
  • 3 T Sriracha Rooster Sauce (see notes)
  • 3 T unsweetened pineapple juice (see notes)
  • 1/4 Golden Monkfruit Sweetener (see notes)
  • 1 T rice vinegar
  • 1 T soy sauce (see notes)
  • 1 tsp. garlic powder

Easy Guacamole Ingredients

  • 1 large avocado
  • 2 tsp. fresh-squeezed lime juice
  • 1/4 tsp. chile powder
  • 1/4 tsp. Vege-sal (or salt)
  • 2 tsp finely chopped green onion

Instructions

  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. Then cut each one into half lengthwise.  (This helps the chicken cook more quickly and gives shorter pieces of shredded chicken.)
  3. Spray inside of the slow cooker with nonstick spray and arrange the chicken pieces and onion quarters inside.
  4. Whisk together sugar-free ketchup (affiliate link), Sriracha Sauce (affiliate link), pineapple juice, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, rice vinegar, soy sauce or Gluten-Free Soy Sauce (affiliate link), and garlic powder to make the sauce.
  5. Pour sauce over the chicken, turn slow cooker to high and cook for 1 hour.
  6. Turn heat to low and cook for 2 hours more.
  7. Remove chicken pieces to a cutting board and let them cool a few minutes so you can shred the meat without burning yourself. Then shred the meat apart with a fork and put it back into the slow cooker to keep warm on low.
  8.  Discard the onion and pour the sauce into a small saucepan. (I recommend straining the sauce.)
  9.  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.)
  10.  Mix the sauce into the shredded chicken, turning it over until all the chicken is coated with sauce.
  11.  Cut the avocado in half, discard the seed, and scoop out the avocado flesh. Mash with a fork. Then mix in the lime juice, chile powder, Vege-sal (or salt), and finely chopped to make the Easy Guacamole.
  12.  To serve, pile desired amount of chicken onto a bun or inside a lettuce wrap and top with a generous scoop of Easy Guacamole, and serve.

Notes

Just buy a small can of pineapple juice and freeze the extra. I love Golden Monkfruit Sweetener (affiliate link) but use any approved sweetener of your choice. Use Gluten-Free Soy Sauce (affiliate link) if needed. Regular ketchup is loaded with sugar so it's important to use sugar-free ketchup (affiliate link) or reduced-sugar ketchup for this recipe if you care about carbs. You might want to add 2 T of Sriracha Sauce (affiliate link) and taste to see if you want more.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 258Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 830mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 28g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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 original South Beach Diet, it’s important to use sugar-free or reduced sugar ketchup, as regular ketchup has a lot of added sugar. Pineapple isn’t low in carbs, but when you use only a few tablespoons in a sauce like this, you’re only eating a very minimal amount. 

Find More Recipes Like This One:
Use Chicken Recipes or Slow Cooker Recipes for more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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