Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup BBQ sauce
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Step 1: Place the chicken breasts in the bottom of a slow cooker.
- Step 2: In a medium bowl, combine the crushed pineapple (with juice), BBQ sauce, brown sugar, soy sauce, apple cider vinegar, garlic powder, and smoked paprika. Stir well to combine.
- 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 using two forks.
- Step 6: Return the shredded chicken to the slow cooker and stir to coat it in the sauce. Let it simmer for another 15-30 minutes to allow the sauce to thicken slightly. Serve over rice, buns, or as desired.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days for easy meals later in the week.
- For best flavor, reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or pineapple juice if needed to restore moisture.
- Serve this versatile chicken in sliders with coleslaw, or piled high on baked potatoes with a dollop of sour cream.
- 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