Slow Cooker Hawaiian Chicken Meatballs

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.