Ingredients:
4 boneless, skinless chicken breasts
1 onion, thick sliced
3/4 cup reduced sugar ketchup
2 Tablespoons Sriracha Rooster Sauce (I use about 2 1/2 to 3 Tablespoons, but you may want to taste it before using that much)
3-4 Tablespoons crushed pineapple (freeze what you don't use from the can)
1/4 cup agave nectar (or if you want a sauce with less sugar, use Truvia or Stevia)
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
1 teaspoon garlic powder
Guacamole:
2 avocados
1 Tablespoon fresh-squeezed lime juice
1/2 teaspoon chili powder
1/2 teaspoon Himalayan Salt
2 teaspoon finely chopped green onion
Optional: Cilantro to taste
Instructions:
- Spray the inside of the slow cooker with non-stick spray.
- Place onion slices on the bottom of the slow cooker.
- Place the chicken breasts on top of the onions.
- In a large bowl, whisk the Sriracha, ketchup, pineapple, agave, rice vinegar, soy sauce, and garlic powder together.
- Pour the sauce over the chicken and onions.
- Set the slow cooker on Low for 6-8 hours or High for 2-3 hours.
- Remove the chicken and let them cool for a few minutes so you don't burn yourself. Be careful! The chicken will be hot!!
- Shred the chicken. I use two forks. It's super easy.
- Remove the onions, set aside if you want to mix them back in later.
- Pour the sauce into a small saucepan and simmer over low to reduce and thicken the sauce a bit. I simmer it until it's almost reduced by half.
- Mix the chicken and the sauce together until the chicken is coated. Add the onions back in if desired.
For the guacamole (doesn't get easier than this!):
- In a medium bowl, scoop the avocado into the bowl and mash.
- Mix in the lime juice, Himalayan Salt, chili powder, and green onion.
- Optional: add cilantro
Serve the chicken on a whole wheat bun with guacamole.
Variations:
Serve in a whole wheat tortilla or on organic whole wheat bread.
Mix chicken into an egg white omelet. Add cilantro.
