Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup barbecue sauce (your favorite brand)
- 1/4 cup brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Instructions
- Step 1: Place the chicken breasts in the bottom of your slow cooker.
- Step 2: In a medium bowl, combine the crushed pineapple (with juice), barbecue sauce, brown sugar, soy sauce, apple cider vinegar, garlic powder, and ground ginger. Whisk until well combined.
- Step 3: Pour the pineapple BBQ sauce mixture over the chicken breasts, ensuring they are fully coated.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to coat it evenly with the sauce.
- Step 6: Serve the Crockpot Pineapple BBQ Chicken over rice, buns, or alongside your favorite sides.
Notes
- For easy storage, portion out leftover chicken into airtight containers and refrigerate for up to 4 days.
- Reheat shredded chicken gently in a saucepan over medium heat, adding a splash of pineapple juice or water if it seems dry.
- Serve this sweet and tangy chicken in toasted slider buns topped with a crunchy coleslaw for a fun, flavorful meal.
- For extra depth of flavor, lightly sear the chicken breasts in a hot pan before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American