This Asian Chicken Barbecue is one of my favorite slow cooker meals. It is super simple to make. You do have to whiz together the pineapple sauce in the food processor and cook the rice at the last minute, but the chicken itself is just a throw it together and leave it sort of thing. We ate this over rice, but could make sandwiches out of it or use it as a topping for nachos, filling for tortillas, etc
Slow Cooker Asian Chicken Barbecue
2 lbs. boneless, skinless chicken breasts
1/2 cup tamari
1/4 cup peanut butter
2 Tbsps. brown sugar
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 tsp. sriracha.
1/2 cup ketchup
1/2 tsp. garlic powder
1/4 tsp. onion powder
Pineapple Sriracha Sauce
1 1/2 cups fresh pineapple cut in chunks
1/2 cup mayonnaise
2 Tbsps. sriracha (Or more or less depending on your taste. This was pretty hot.)
rice and chopped scallions for serving
Place chicken in the post of a large slow cooker.
Whisk together remaining ingredients.
Cook on high for 3 to 4 hours or low for 6 to 8 hours.
Remove chicken and shred with two forks. It will be very tender, so this should be easy.
Return chicken to the pot and cook on high until all is heated through. I leave the top off of mine, so it can thicken up a bit and cook the rice and make the sauce while the chicken continues to cook.
!Pineapple Sriracha Sauce
Puree all ingredients together in a food processor.
Serve chicken over rice.
Drizzle with pineapple sauce.
Sprinkle with chopped scallions if desired.
The way I go about this recipe is to put the chicken on early in the day. Then, thirty to forty-five minutes before you are ready to eat, take the chicken out and shred it. Return the chicken to the pot, turn it on high, and let it cook with the lid open. While the chicken continues to cook, cook the rice and make the sauce, and your done.