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Slow Cooker Hawaiian Chicken Sliders

Slow Cooker Hawaiian Chicken Sliders (Instant Pot)

apple cider vinegar

canola oil

small pineapple

head red cabbage

fresh cilantro

green onions

For the Pineapple Slaw

brown sugar

chicken broth

soy sauce

honey

pineapple juice

garlic

grated fresh ginger

freshly ground black pepper

boneless, skinless chicken breast

cornstarch

water

For the Hawaiian-Style Chicken

Hawaiian-style rolls

For Serving

Whisk vinegar and oil together in a large bowl; add pineapple, cabbage, green onions, and cilantro and toss to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour.

Mix the brown sugar, chicken broth, soy sauce, honey, pineapple juice, garlic, ginger, and black pepper together in the crock of a slow cooker.

Press High to heat the liquid, stirring to dissolve the brown sugar and honey completely; add the chicken breasts turn to coat in sauce.

Place the lid on the slow cooker, press Low, and cook for 6 to 8 hours.

Remove chicken breast with a slotted spoon to a cutting board; shred with a pair of forks.

Whisk cornstarch into water to dissolve; pour into the crock and stir.

Press High and simmer sauce, stirring occasionally, until thickened, 5 to 10 minutes.

Return chicken to crock and stir to coat in sauce.

Halve the loaf of Hawaiian rolls lengthwise without separating into individual rolls. Place the halves, cut-side up, onto a baking sheet

Toast rolls under the preheated broiler until golden brown, about 3 minutes.

Spoon the shredded chicken onto the bottom half of the rolls and top with slaw. Replace the top half of the rolls and cut into individual sliders to serve.