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Mar 20, 2017 By Stacie Hassing

Slow Cooker Hawaiian Shredded Chicken

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

Slow Cooker Hawaiian Shredded Chicken is the perfect blend of sweet and savory. It’s a recipe that’s great for leftovers and can be served warm or cold. Try it as a wrap using collard greens or your favorite tortilla or serve it over rice or cauliflower rice with all of the fixings for a bowl-style meal you’ll want to make again and again.

Aerial view of Slow Cooker Hawaiian Shredded Chicken lettuce wraps on a white plate

Flavorful, light, and simple.

Happy first day of Spring! You might be wondering why the heck we’re kicking off Spring with a slow cooker recipe. Seems odd, huh? But this Slow Cooker Hawaiian Shredded Chicken recipe is perfect for any season.

My favorite way to dish-up this slightly sweet and savory, tender shredded chicken is wrapped tightly in a crisp Swiss chard leaf with shredded carrots, red cabbage, green onions, cilantro, sliced almonds, and avocado. I then use additional coconut aminos for dipping which adds another punch of delicious flavor. Seriously, so good! You could also serve the chicken on a bed of greens, over cauliflower rice, and stuffed in a perfectly ripe avocado half.

Aerial view of Slow Cooker Hawaiian Shredded Chicken seasonings in a glass bowl

Slow Cooker recipes can be enjoyed all year long!

If you’ve been following our blog for some time now, you may have gathered that we’re quite fans of slow cooker (and Instant Pot) recipes AND we’ve gathered that you like them too! Our most popular recipes on the blog to this date just so happen to be slow cooker recipes such as our Buffalo Chicken, Chicken Chile Verde, and White Chicken Chili. Slow Cooker recipes can really be enjoyed all year long. In the winter they’re great for making hearty meals like roast & potatoes and soups & stews and in the warmer months they’re perfect for using in place of the oven because they don’t give off as much heat. No one wants to heat the house up on a scorcher of a day.

Aerial view of Slow Cooker Hawaiian Shredded Chicken uncooked in a slow cooker

I  like to make this Slow Cooker Hawaiian Shredded Chicken recipe in the warmer months and then serve it in a lettuce or chard wrap with whatever veggies are in-season. Since today is the first day of Spring (wahoo!), I thought this was a perfect recipe to share!

Slow Cooker Hawaiian Shredded Chicken cooked and shredded on a white plate

Shred, Wrap, and Eat!

After the chicken has cooked in the slow cooker for about 4-5 hours and is quite tender, you’ll want to remove the chicken, place it on a plate and shred with two forks. Once the chicken is shredded, return to the slow cooker and place on warm or low until ready to serve.

A stack of three Slow Cooker Hawaiian Shredded Chicken lettuce wraps on a white plate

Wrap It Up OR Serve However You Wish.

Now it’s time to assemble. Do your thing! Wrap it in a crisp chard or lettuce leaf, serve it on a salad, serve it over cauliflower rice or stuff it in an avocado half. Whatever sounds good to you.

You can store leftover chicken in an airtight container in the fridge for up to 5 days and enjoy warm or cold – perfect for lunchtime salads. You may also freeze the leftovers which will make for a fast-and-easy, delicious meal down the road. When you’re ready to enjoy, remove from the freezer and allow to thaw overnight in the fridge. In the morning, place the chicken in the slow cooker and cook on low until heated through.

Slow Cooker Hawaiian Shredded Chicken lettuce wraps on a white plate
Slow Cooker Hawaiian Shredded Chicken is Whole30 compliant as long as you use unsweetened canned pineapple – be sure to read the ingredients. 

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Let's Get Cookin'

Slow Cooker Shredded Hawaiian Chicken

Hawaiian Shredded Chicken is the perfect blend of sweet and savory. It’s flavorful, light, and a simple slow cooker meal. Follow the recipe and serve the chicken in a chard wrap—or feel free to serve it however you wish: on a bed of greens, on top of a sweet potato, or over cauliflower rice. This recipe makes for great leftovers and can be served hot or cold.

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 6 servings 1x
  • Cuisine: Whole30, Grain-free, Paleo
Print Recipe
★★★★★ 4.5 from 11 reviews

Ingredients

  • 1 lb. boneless skinless chicken breast
  • ½ lb. boneless skinless chicken thighs
  • ½ small onion, diced
  • 3 garlic cloves, minced
  • 8 oz. can crushed pineapple, slightly drained
  • ⅓ cup coconut aminos*
  • 1 lime, juiced
  • ½ tsp. ground ginger
  • ¼ tsp. red pepper flakes
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.

Instructions

  1. Place chicken, onions, and garlic in a slow cooker.
  2. In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper. Stir to mix, and then add to slow cooker.
  3. Cook on low for 4-6 hours. Remove chicken from slow cooker and shred with two forks.
  4. Return chicken to slow cooker, stir to mix all ingredients, and set the temperature to warm (or low) until ready to serve.
  5. Assemble Swiss chard wraps with desired ingredients.

Instant Pot Directions:

  1. Select ‘Saute’ function. Add 1 Tbsp. fat of choice (we like ghee or coconut oil). When fat is melted, add onion and garlic and cook, stirring frequently, for 5 minutes until onions start to soften.
  2. Add remaining ingredients (chicken through black pepper). Press ‘Cancel’ button and lock lid in place. Flip vent valve to ‘Sealing’ position.
  3. Cook at High Pressure for 12 minutes, adding 2 minutes if breasts are really thick or they’re frozen into a block. When cooking time is up, manually release pressure and carefully remove the lid. Shred chicken with two forks and serve as desired. Updated: For High Altitude, allow for 5 minutes of natural release before flipping the valve to ‘Venting’ position.

Notes

*May substitute 3 Tbsp. gluten-free tamari or soy sauce + 2 Tbsp. water for the coconut aminos if you don’t need this to be Whole30-friendly. 

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 190
  • Sugar: 7 g
  • Sodium: 400 mg
  • Fat: 5 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 24 g

Give this Slow Cooker Hawaiian Shredded Chicken a try and comment below what you think and also let us know if you slow cook your way through Spring and Summer?

Pin now to enjoy later.

Pinterest image for Slow Cooker Hawaiian Shredded Chicken

Pinterest image for Slow Cooker Hawaiian Shredded Chicken


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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  1. heidi says

    March 21, 2017 at 7:02 am

    Do you have a post discussing coconut aminos? If not, are you willing to share more about them and why we might want to include them in the diet? Or a suggestion for possible substitution? Thanks!

    Reply
    • Stacie Hassing says

      March 23, 2017 at 6:52 am

      Hi Heidi, we do not have a post discussing coconut aminos at this time. My guess is that a quick Dr. google search will help you discover loads of information on coconut aminos 🙂 We like coconut aminos because it’s soy-free, Whole30-friendly, very clean and much much lower in sodium when compared to soy sauce or tamari sauce. We use coconut aminos in several of our recipes. Hope this helps!

      Reply
  2. Melanie says

    March 24, 2017 at 5:55 am

    Hello! I am sensitive to pineapple so can you suggest a substitution? Could I use mandarin oranges? Thank you for posting so many fabulous recipes and helpful information.

    Reply
    • Jessica Beacom says

      March 24, 2017 at 3:27 pm

      Hi Melanie,

      We haven’t tested the recipe with mandarin oranges though they seem like they’d be a fine substitute. You’re really just looking for something to add a little sweetness and acidity (which helps tenderize the meat). If you try it with oranges we’d LOVE to hear how it turns out.

      Reply
      • Melanie says

        March 26, 2017 at 9:05 am

        Good morning,

        I substituted the Mandarin oranges for the pineapple and thought that it still needed a touch of sweetness (after cooking) so I added 2 tablespoons of raw honey. I didn’t have swiss chard so I used a coconut wrap and added spinach and avocado and it was just perfect. I am counting the hours until lunch…

        Once again, thank you for creating and sharing such fabulous recipes and for helping me have a little more fun in the kitchen!

        Reply
        • Jessica Beacom says

          March 28, 2017 at 6:33 am

          Hey Melanie,

          Thanks for the feedback! I’m so happy to hear you found a dish you loved that meets your dietary restriction and that you’re eating well and enjoying your time in the kitchen. Guess our job is done here! 😉

          Reply
  3. Vivian says

    April 10, 2017 at 9:06 pm

    Tried this tonight! It was excellent. Very filling! Thanks

    ★★★★★

    Reply
    • Jessica Beacom says

      April 11, 2017 at 10:17 am

      Hi Vivian,

      So glad you loved it – it is a very satisfying meal and so simple to make. Thanks for taking the time to stop by and share your experience.

      Reply
  4. Heather says

    April 30, 2017 at 4:58 pm

    I am really excited to try this! I am having trouble finding coconut aminos. Can this recipe be made without them?

    Reply
    • Jessica Beacom says

      May 2, 2017 at 11:54 am

      Hi Heather,

      You really do need them to add that salty/umami flavor however, if you can find them locally and you tolerate soy, then you could replace them with gluten-free tamari sauce (using about 1/2 of the amount called for in the recipe + a few extra tablespoons of juice from the canned pineapple to get that salty/umami taste).

      Reply
  5. Katie says

    May 3, 2017 at 7:35 am

    Hello! I plan on making this tonight but also was unable to find coconut aminos. If I substitute with soy sauce how much should I use? Thank you!

    Reply
    • Jessica Beacom says

      May 7, 2017 at 3:10 pm

      Hi Katie,

      Sorry for the late reply. I believe I made a suggestion in a previous comment about subbing soy sauce or tamari for the coconut aminos – hopefully you caught that. Otherwise, I find that if you’re using soy or tamari (wheat-free soy sauce) that you’ll want to use roughly HALF of the amount of coconut aminos called for in the recipe to account for the saltiness of the soy or tamari.

      So in this recipe, you’d want to use roughly 3 1/2 Tbsp. soy or tamari sauce + a little extra juice from the canned pineapple to make up for the natural sweetness of the coconut aminos.

      Reply
  6. Jess says

    July 28, 2017 at 12:05 pm

    This was so delicious! Another winner from you guys!

    ★★★★★

    Reply
    • Stacie Hassing says

      July 30, 2017 at 8:43 am

      SO great to hear! Thanks for the feedback 🙂

      Reply
  7. Tarmy says

    September 15, 2017 at 7:50 pm

    I made this tonight and it’s going on our dinner rotation! So delicious and easy to customize!

    ★★★★★

    Reply
    • Jessica Beacom says

      September 17, 2017 at 8:23 am

      That’s great! It’s a favorite at our house too. We often use it to make ‘stir-fry bowls’ with cauliflower rice (rice for the kids) then top it with stir-fried veggies, nuts or seeds then a drizzle of our Teriyaki Sauce (which you can find the recipe for here: https://therealfoodrds.com/one-pan-teriyaki-chicken-veggie-bake/)

      Reply
  8. Elizabeth Hogan says

    September 27, 2017 at 7:47 pm

    Stopping by to say this is AMAZING. Tried it during a Whole 30, and the whole family approved. I also shared it on facebook and friends tried and loved it. (We used the InstantPot as a slow cooker…sometime I’ll try to quick pressure cook it though.)

    ★★★★★

    Reply
    • Jessica Beacom says

      September 28, 2017 at 10:49 am

      Hi Elizabeth,

      Thanks for taking the time to stop in and share your experience with this recipe. We’re so happy you loved it and thanks for sharing the love with your friends, too! I recently did mine under pressure and it took 15 minutes + natural pressure release.

      Reply
  9. MEL says

    September 27, 2017 at 8:06 pm

    I”d love to try this recipe but it’s virtually impossible to buy chicken thighs where I live (in Switzerland). Would it be too dry to use breast only or is there some other suggestion?

    TIA

    Reply
    • Jessica Beacom says

      September 28, 2017 at 10:47 am

      Hi Mel,

      You can use chicken breasts with great results. We tend to use a mix of breasts and thighs because thighs are tough to overcook and they’re less expensive than breasts here in the U.S. But that said, all breasts works great too. Just keep an eye on them so they don’t overcook since all slow cookers run a little differently (some are hotter than others!) I hope that helps!

      Reply
  10. Beata says

    January 24, 2018 at 7:28 am

    This recipe came out delish…Chicken was very tender…I used 4 large chicken breasts and doubled all of the other ingredients…. with the exception of coconut aminos….I only used 1/2 cup…. I also put jalapeno pepper in there for an extra kick… and it came out absolutely wonderful. Great recipe!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 24, 2018 at 3:13 pm

      Thanks for sharing, Beata! Love the addition of the jalapeño pepper!

      Reply
  11. Trina Mitchell says

    January 31, 2018 at 7:19 pm

    What can be used to substituted for the Coconut aminos??

    Reply
    • Jessica Beacom says

      February 1, 2018 at 1:59 pm

      Hi Trina,

      If you don’t need them to be Whole30-compliant you can use Tamari sauce or Bragg’s Liquid Aminos (wheat-free versions of soy sauce). If soy isn’t an issue, then I’d suggest using a low-sodium soy sauce if that’s what you have on hand or have access to at your local market.

      Reply
  12. Kym says

    June 20, 2018 at 6:02 am

    Have you tried boiling or steaming the chard before wrapping? Does the raw chard hold up?

    Reply
    • Jessica Beacom says

      June 20, 2018 at 8:11 am

      Hi Kym,

      You can do it either way – use the chard leaves raw (which soften a bit when you add the hot chicken) or lightly steam and cool them. As long as you cut the center ‘rib’ from the leaf it will fold up nicely – unless it’s really thick – then I allow the meat to sit on the leaf for a minute then roll them up.

      Reply
  13. Sharon says

    August 29, 2018 at 10:02 pm

    Hello, love your recipes! I was just wondering about the Hawaiian shredded chicken recipe! Im allergic to pineapple! Not sure what to use instead????

    Reply
    • Jessica Beacom says

      September 3, 2018 at 7:38 pm

      Hi Sharon,

      I’ve not tried this recipe without the pineapple so I can’t confidently give you a substitution for it. Perhaps our Instant Pot Shredded Chicken prepared with chicken broth mixed with a little coconut aminos would be a better fit (you could even make it in the slow cooker – just cook on low heat for 5-6 hours).

      Reply
  14. Amy says

    September 15, 2018 at 1:54 pm

    I’ve got this in the crockpot now! It smells delicious. I was wondering how big a serving is. I see you indicated 6 servings, but I was curious of the grams or ounces. Thanks!

    Reply
    • Stacie Hassing says

      September 15, 2018 at 3:03 pm

      Hi there! We haven’t actually weighed the ingredients/servings out in ounces so I would suggest simply dividing the recipe into 6 equal servings. Sorry if that’s not the answer you were looking for. I hope you enjoy the recipe! 🙂

      Reply
  15. Cassie says

    October 21, 2018 at 4:04 pm

    Hi there! Cooking this tonight.. just curious what you are using for a dipping sauce (in picture)

    Reply
    • Jessica Beacom says

      October 23, 2018 at 5:24 pm

      Hi!

      That’s coconut aminos in the picture that we’re using for a dipping sauce.

      Reply
  16. Autumn says

    January 13, 2019 at 8:47 pm

    Hi Stacie!

    This looks delicious. Where did you find your pineapple chunks to be Whole30 compliant (& the brand)? Also, what brand of coconut aminos do you use?

    ★★★★★

    Reply
    • Stacie Hassing says

      January 16, 2019 at 11:36 am

      Just look for pineapple in it’s own juice. Several brands offer that. I use Coconut Secret.

      Reply
  17. Jenny says

    January 30, 2019 at 5:24 am

    My friend made this. SOOOO good! And the pineapple doesn’t overwhelm the recipe. I’ll be making this.

    ★★★★★

    Reply
  18. Brynn says

    February 17, 2019 at 10:30 am

    This looks delicious. But what is the dipping sauce that’s in the picture? Am I missing it on the recipe?

    Reply
    • Jessica Beacom says

      February 18, 2019 at 5:07 pm

      Thanks, Brynn. The ‘dipping sauce’ is just a side of coconut aminos.

      Reply
  19. Barbara says

    March 7, 2019 at 1:30 pm

    Can this be done in an instant pot and if so could you provide instructions for converting it?

    Reply
  20. Barbara says

    March 7, 2019 at 4:01 pm

    I apologize. I just found the instant pot conversion. LOL I just had not scrolled far enough. Making it now.

    Reply
  21. Nadine says

    April 10, 2019 at 2:09 pm

    Hi, i’m not a fan of coconut anything. Can i substitute Bragg amino acids?

    Reply
    • Jessica Beacom says

      April 10, 2019 at 7:26 pm

      You sure can but you’ll want to use slightly less of the Bragg’s than you would the coconut aminos because they’re much saltier (you can make up the difference with some water).

      Reply
  22. Dawn says

    June 16, 2019 at 5:26 pm

    This is so delicious. Perfect for a hot summer day. Even my picky granddaughter ate 2. I will definitely be making this again.

    Reply
  23. holly says

    June 24, 2019 at 8:44 pm

    Do you think this recipe would work with a pork tenderloin?

    Reply
    • Jessica Beacom says

      June 27, 2019 at 1:52 pm

      Hi Holly,

      I haven’t tried it with a pork tenderloin but I imagine it would work fine (though it MAY need slightly more cooking time if the loin is larger, i.e. much thicker than a chicken breast)

      Reply
  24. Allie says

    July 15, 2019 at 8:01 pm

    Wow!! This is so easy and incredibly good. I picked this recipe because my husband loves pineapple, but I think I loved it even more than he did. Will definitely be making this again!

    ★★★★★

    Reply
  25. Renee Scott says

    July 18, 2019 at 10:23 am

    Can you substitute pork for the chicken?

    Reply
    • Jessica Beacom says

      July 18, 2019 at 4:10 pm

      Hi Renee,

      Yes, you can. You may need to cook it a little longer though, especially if you plan to use a pork shoulder, to allow more time for it to become tender.

      Reply
  26. Laura says

    August 4, 2019 at 6:12 pm

    My instapot chicken always comes out over cooked and rubbery. I followed this recipe exact and it was still overcooked and inedible. Are there suggestions so that doesn’t happen? Every recipe I follow, it’s the same. It’s really disappointing because I’ve now gotten to the point where I don’t want to use it at all 🙁

    Reply
    • Jessica Beacom says

      August 8, 2019 at 7:44 am

      Hi Laura,

      It sounds like you may need to try using less cooking time next time. Even though the Instant Pot is pretty standard from model to model, we’ve found that slight differences do exist such as some running hotter than others (like slow cookers tend to do) and altitude can make a difference too (you need to add more cooking time the higher up you get from sea level).

      Perhaps reduce the cooking time by 20% and use manual release as soon as the cooking time is up and see if the chicken is done to your liking. If not, replace the lid, flip the value to the sealing position then add a couple more minutes of cooking time. The Instant Pot will come up to pressure pretty quickly this second time around since everything in the pot is still hot.

      Reply
  27. Amy Price says

    September 4, 2019 at 3:34 pm

    Made this in my slow cooker using all chicken breasts (all I had in the house), low sodium soy sauce (reduced to half the volume of the coconut aminos in the recipe as written) and included all of the juice from the canned pineapple. Cooked on low heat for just 2.5 hours to avoid overcooking the chicken breast (my slow cooker runs HOT) and it was perfect. I seriously can’t believe how good this is. Most of the time if I make slow cooker white meat chicken it turns out to be something I feel virtuous about eating, but it doesn’t exactly make me look forward to dinner if you know what I mean. I love your website for healthy recipes that I can make happen even on a busy weekday that are also delicious! Thank you!

    Reply
    • Jessica Beacom says

      September 4, 2019 at 3:42 pm

      Thanks for sharing how you made this, Amy – especially the part about using half as much soy sauce as coconut aminos (since they’re so much saltier) and making up for the difference in liquid volume by using all of the juice from the pineapple.

      And I can totally relate to what you say about not always loving chicken breasts (because they’re usually so dry!).

      Reply
  28. Autumn says

    October 2, 2019 at 5:19 pm

    This recipe is colorful and nutrient dense, will be trying soon.

    Reply
    • Stacie Hassing says

      October 3, 2019 at 8:47 am

      Enjoy!! 🙂

      Reply
  29. Sarah says

    November 4, 2019 at 9:31 am

    And whatnos the sauce you are serving with on the side in your photo? You left that out!

    Reply
    • Jessica Beacom says

      November 4, 2019 at 3:31 pm

      Hi Sarah,

      The sauce is just a bowl of coconut aminos.

      Reply
  30. Veronica L @ Sharktank says

    November 4, 2019 at 1:10 pm

    I fell in love with this dish from the very first bite, it was a delightfully flavorful experience that had you wanting more with each bite you took and since it’s paleo diet friendly you can dig in without a care in the world. Thank you for sharing this recipe.

    ★★★★★

    Reply
  31. Brooke says

    January 5, 2020 at 11:53 am

    What about the yummy sauce?

    Reply
    • Stacie Hassing says

      January 6, 2020 at 7:55 am

      Hi! It’s included in the recipe. 👍🏻

      Reply
  32. Jennifer says

    February 3, 2020 at 6:38 pm

    This is a fantastic weekday dinner! Super-easy to toss with cabbage and avocado, in lettuce wrap for me and tortillas for my boys. So much flavor! This is now a staple for us!

    Reply
    • Stacie Hassing says

      February 4, 2020 at 6:43 am

      Love hearing this. Thanks for commenting and sharing that this recipe is a winner for you and your family!

      Reply
  33. Tonya says

    May 3, 2020 at 7:17 pm

    Salty!!!!!!!!! Couldn’t taste the full flavor because of all the salt.

    ★★

    Reply
    • Jessica Beacom says

      May 5, 2020 at 12:14 pm

      Hi Tonya,

      I’m sorry to hear you found this recipe too salty for your taste. Did you use coconut aminos, tamari or soy sauce?

      Reply
  34. Nick says

    June 1, 2020 at 6:23 pm

    What should be the time if doubling the recipe?

    Reply
    • Jessica Beacom says

      June 2, 2020 at 6:53 pm

      Hi Nick,

      You shouldn’t need to increase the cooking time if you’re just doubling it (at least I haven’t and I always make a double batch).

      Reply
  35. Shelly says

    June 7, 2020 at 8:19 pm

    What is the dipping sauce?

    Reply
    • Jessica Beacom says

      June 8, 2020 at 10:52 am

      It’s just some extra coconut aminos with red pepper flakes.

      Reply
  36. Kim says

    July 13, 2020 at 6:31 pm

    What do you dip these in? They look delicious!

    Reply
    • Jessica Beacom says

      July 14, 2020 at 1:13 pm

      They’re shown with a side of coconut aminos.

      Reply
  37. Pamela says

    July 15, 2020 at 8:19 am

    I made this last night and my entire family LOVED this recipe. Even my man as he is a big carb guy and he didn’t complain about not having more to eat or still being hungry. The ingredients complement one another perfectly. This is now bookmarked and will be a recurring recipe! Thank you!

    Reply
  38. Peggy says

    October 5, 2020 at 8:22 pm

    I followed it very closely (except using all chicken thigh), and I used soy sauce as per the recommended amount, and one less Tbsp of water, and I cooked it in the instant pot. It was very watery, and I boiled the sauce down until only very little left. But the flavor was extremely bland. I ended having to add some ketchup and quite a bit of cider vinegar, which saved it. Not using this recipe again.

    ★★★

    Reply
    • Jessica Beacom says

      October 6, 2020 at 4:17 pm

      We’re sorry to hear that this recipe didn’t meet your expectations. We’ve tested it several times using soy sauce, and while the sauce is thin, it’s not been flavorless.

      Reply

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This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

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