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