Love breaking out the slow cooker for a no fuss meal on a busy day. This is my version of Hawaiian Pulled Chicken. The recipe would work well with pork as well. I opted for chicken thighs because I think they are moist and have more flavor. Besides a hearty sandwich using ciabatta rolls, I also served it over rice one day and over a fresh green salad for a lighter meal. Whichever way you choose to serve it, this is one of those recipes that improves with flavor as the days go. Great for a freezer meal!
Hawaiian Pulled Chicken~Slow Cooker Recipe
Mix and Set Aside 1 full cup fresh pineapple, diced 3 tablespoons fresh ginger, minced 3 tablespoons fresh garlic, minced 5 green onions, sliced 2 serrano peppers, minced 1 tablespoon red chile pepper flakes 1/3 cup brown sugar 1/3 cup soy sauce 1/3 cup rice wine vinegar 4 tablespoons honey 2 to 3 tablespoons sriracha 2 tablespoons lime juice * we like our foods spicy, adjust to your spice level
*For a mexican twist on this recipe, I would add 3 chipotles in adobo minced instead of the sriracha, 2 tablespoons of chile ancho powder and 1 tablespoon of annatto powder. Kind of like an Al Pastor flavor.
You will also need 1/2 white onion, sliced 2 pounds boneless chicken thighs or breast 1 1/2 cups chicken broth 2 tablespoons cornstarch 1/4 cup water
1. In a bowl combine the first 12 ingredients. Stir well to combine and adjust the salt and acid levels to your taste. Set aside.
2. In the slow cooker, layer the sliced onions on the bottom. Add half of the chicken and spread out evenly. Pour in half of the pineapple mixture from the bowl over chicken. Add another layer of chicken and remaining pineapple mix. Pour the chicken broth over the top. Cover and cook on high for 4 hours or for 6 to 8 hours on low.
3. When ready, pull chicken from the slow cooker and pull apart using two forks. In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Whisk the slurry into the hot broth remaining in the crock pot. The sauce will thicken quickly. Add the chicken back in, turn heat to low setting and cook for another 10 minutes. Yields 6-8 servings for sandwiches.
As a kid in California, Sunday’s were a day spent with family at the local park. My Mom would pack bologne sandwiches, that big box of Laura Scudder potato chips, a watermelon and a gallon size of lemonade. That was all we needed to enjoy those all day trips.When we moved to Texas, things were a little different and Sunday’s became special for a different reason. Sunday morning tacos were and still are my most favorite tacos. My parents were self employed and to earn some extra money they often would sell used items at the local flea market in Houston/Pearland. It was not an easy task, to say the least. So in preparation for the long hours at the flea market, my Mom would slow cook a chuck roast in the crock pot. Early Saturday mornings would consist of some quick chorizo con huevo tacos, but on Sunday we would feast on the most delicious beef tacos or tortas out of the slow cooker. A quick pico de gallo and sliced avocado was all we needed to enjoy this tasty meal. While most families were attending church service, my parents were working hard at the flea market trying to sell their goods. It was not always a succesful weekend, but the trips I did make with my parents to the flea market really taught me to work hard at whatever it is you do in life. And for me, without the stories of how a recipe inspires us, it would just be another taco recipe. “Mom’s Flea Market Tacos”
Chuck Roast Tacos in the Slow Cooker
Ingredients 2 1/2 pounds chuck roast
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons Maggi Sauce or Worcestershire
1 cup water
1. Add water, vinegar, Maggi sauce and red pepper flakes to the bottom of slow cooker. Season the beef to taste on both sides with spices listed. Add to slow cooker.
2. Cook on high for 4 hours or on low for 6 to 8 hours. Shred the beef with two forks while it’s still warm. I remove most of the fat also. Ladle a little of the broth left in slow cooker over beef. Yields up to 6 servings for tacos.
Tips~ If not eating right away, I like to refrigerate the broth overnight them remove the fat layer from the top. Strain the remaining broth using a heavy paper towel and add to shredded beef.
And before we serve the tacos, there must be at least 3 salsa’s to choose from…..or at least in my house there is….lol!
Roasted Tomatillo Serrano Salsa with Avocado. This another variation the the “Green Sauce” as my friends have named it!
4 to 5 large tomatillos, peeled and washed 3 cloves garlic, skins on 6 to 8 serrano peppers, stems removed 4 Anaheim peppers, stems removed 1 large avocado 1/2 cup water 1/3 cup cilantro 1 teaspoon chicken bouillon 1/2 teaspoon oregano, crushed Juice of 2 key limes or 2 tablespoons white vinegar Salt and fresh cracked pepper to taste
In a large skillet at medium heat, add the tomatillos, garlic, serrano and anaheim peppers. Drizzle with a little olive oil and roast/char for 15 to 20 minutes, turning as needed.
Transfer the Anahiem peppers toa plastic bag and let them steam and cool. Once cooled, remove the blistered skins and seeds. Remove skins from garlic.
Transfer all of the ingredients to the blender. Blend until smooth. Garnish with a little more cilantro.
Pickled Sweet Onions and Radish~ Cebollas en Escabeche. I have prepared various versions of this recipe. I met a great Mexican chef, Alex Perez through my food page and his version of this recipe also included habanero peppers. If I had some, I would of added them too! Love, love, love a little hint of habnero in any escabeche! Here is the Youtube link to his video/recipe. You must check him out!
1 medium sweet onion, sliced thin 10 to 12 large radishes, sliced thin 4 to 5 jalapeños, sliced or diced with seeds Juice of 6 to 8 key limes or 2 to 3 regular limes 3 to 4 tablespoons olive oil 1 1/2 teaspoons oregano, crushed Salt and fresh cracked pepper to taste
Combine all of the ingredients and let sit for 1 hour before serving. Store in an airtight container in the refrigerator for a few days.
Chile Piquin and Garlic Pico~ This recipe was inspired by my bruschetta that I so enjoy during the summer months and the balsamic vinegar makes this version of Pico de Gallo tasty!
5 roma tomatoes, seeded and diced 3 cloves garlic, minced 1 full tablespoon dried chile piquin, toasted and crushed 1/3 cup cilantro, finely chopped 3 tablespoons balsamic vinegar 3 tablespoons olive oil salt and fresh cracked pepper to taste
Combine all of the ingredients, cover and let marinate for 1 hour.
Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.