Crockpot Meal - Sriracha Pineapple Chicken Sandwiches

I use the crock pot a lot in the summer months.  In the desert, summer runs from late April through late October.

Some of you are experiencing fall right now where you life.  Here in southern Arizona it's cooling off to the 90's, but I am still avoiding using the oven and heating up the whole kitchen at dinner time.
 

Introducing Sriracha Pineapple Chicken.  In the crock pot.

This stuff goes on buns, on a salad, rolled in a tortilla, or over pasta or rice.  The serving suggestion is with guacamole.  Do not skip unless you don't do avocados.  

If sriracha sauce is new to you, take the plunge.  After seeing it for years on tables at Asian restaurants, I bought it for the first time about six months ago when a recipe called for it.  My husband and daughter instantly had a new favorite condiment for EVERYTHING - including burgers, eggs, Asian or Mexican food, etc.  

Survey shows that 5 out of 5 Elliotts have declared this a "makeover."  Translation: officially in the rotation!

Sriracha Pineapple Chicken  
Adapted from Here 

sriracha sauce

4 boneless, skinless chicken breasts
1 small onion, diced finely
3/4 c ketchup
2 T sriracha sauce
1/4 c crushed pineapple
3 T pineapple juice
1/4 c brown sugar
1 T rice vinegar
1 T soy sauce
1 t garlic powder
2 med avocados
1 T lime juice
1/2 t chili powder
1/2 t salt 

Trim the chicken if needed.  Cut each piece in half lengthwise (helps it cook more evenly and yields shorter pieces of shredded chicken).  Spray inside of crock pot with cooking spray.  Place chicken and onions along the bottom.

Whisk together the ketchup, sriracha, pineapple w/juice, brown sugar, vinegar, soy sauce & garlic to make sauce.  Pour over chicken.

Cook on low for 4-5 hours.  Place chicken on cutting board and shred using two forks.  

Place chicken back into pot and stir until coated. If it's too runny, just drain some liquid off. 

Mash together avocados with lime, chili powder and salt to make the guac.

Serve as desired, i.e. serve chicken on bun with guacamole.  
Tip: I often assemble crock pot meals the night before and store in the frig overnight.  Then in the morning, it's plug in and go!