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Summer Chicken Sandwich- in a Crock Pot

by Michele Pesula Kuegler | September 1st, 2014 | Recipes, Sandwiches
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summer chickenI never used to think of the crock pot as an appliance to be used in the summer. Crock pots bring to mind cold winter days with a hearty stew or chili simmering.  Recently I read a suggestion to use crock pots more in the summer because they don’t heat the house like an oven.  Definitely a good point!

The big question was, What would I cook in the crock pot? Being summer I didn’t want a hearty stew but the filling for a sandwich would work quite well.  Most of the sandwich fillings that I make in the crock pot are a barbecue, whether it is my mother-in-law’s recipe or a simple pulled pork. For this summer use of the crock pot, I wanted something new.

I started with choosing chicken.  If given time, it takes on flavor well and shreds quite nicely.  For a summer feel, I decided to use tropical fruits.  Between the heat outdoors and the wrap ingredients, we might be able to imagine that we were in Hawaii.

The finished product had mixed results.  I liked the summer chicken, except that the puréed mango gave a slight hint of chalkiness.  My husband absolutely loved the chicken and said it had a tropical taste.  Mission accomplished!

 

Summer Chicken Sandwich- in a Crock Pot


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For chicken
  1. 2 lbs. chicken breast
  2. 20 oz. can crushed pineapple
  3. 2 Tb. sriracha
  4. 3/4 cup mango, puréed*
  5. 3/4 cup pineapple, puréed*
  6. 4 oz. pineapple juice
For sandwiches
  1. 6 wraps or subrolls
  2. Lettuce
  3. Shredded cheddar cheese
  4. Extra sriracha
Instructions
  1. Cut chicken breasts into large chunks.
  2. Combine chicken, sriracha, mango, both pineapples, and pineapple juice in large crock pot.
  3. Stir well to combine.
  4. Cook on high for 4-6 hours or low for 8-10 hours.
  5. Top wrap or subroll with lettuce.
  6. Add cooked chicken. (Use slotted spoon or fork, so the bread doesn’t become too wet.)
  7. Top with cheese and/or sriracha, if desired.
Notes
  1. *Fresh, frozen, or canned mango and pineapple can be used.
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