Description
These slow cooker Hawaiian chicken meatballs are so simple and wonderful! They’re perfect to leave to cook low and slow for huge, sunny flavor.
Ingredients
- 1 pound Ground Chicken
- 2 cloves Garlic, Minced
- 1 whole Egg
- ½ cups Seasoned Breadcrumbs
- 1 dash Sriracha
- 1 dash Worcestershire Sauce
- ½ teaspoons Smoked Paprika
- Salt And Freshly Cracked Black Pepper, To Taste
- 1 pound Pre-diced Pineapple, Juice Reserved
- ½ Onion, Thinly Sliced
- 1 jar (8 Oz. Size) Hoisin Sauce
- ½ cups Duck Sauce
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Pineapple Juice, Reserved From The Pre-cut Pineapple
- 2 Tablespoons Water
Preparation
In a large bowl combine ground chicken, garlic, egg, breadcrumbs, Sriracha, Worcestershire sauce, smoked paprika, salt and pepper. With clean hands, mix well. Form mixture into tight meatballs roughly the size of the palm of your hand. You should yield around 10 meatballs. Lay them out in the bottom of the crockpot in a single layer. Evenly distribute the pineapple and sliced onion on top of the meatballs.
In another bowl stir hoisin sauce, duck sauce, sesame oil and reserved pineapple juice. Pour sauce all over the ingredients in the crock pot and add water so there is enough liquid in the pot. Seal the crockpot and set it on low for 4 hours. When done, serve meatballs any way you wish! They are perfect served on quinoa, rice, lettuce wraps or slider rolls.
