Description

This Crockpot Pineapple BBQ Chicken recipe combines tender, slow-cooked chicken breasts with a sweet and tangy pineapple BBQ sauce. Perfectly seasoned and cooked low and slow, this dish is incredibly easy to prepare and versatile enough to serve over rice, in sandwiches, or as a taco filling. Enjoy the rich flavors and succulent chicken that absorbs the zesty sauce, making it a family favorite for any occasion.

Ingredients

Scale

Main Ingredients

2 pounds boneless skinless chicken breasts
1 cup BBQ sauce
1 cup pineapple chunks
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste

Thickening Agent

1 tablespoon cornstarch
2 tablespoons cold water

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Instructions

Prepare the Chicken and Sauce: Place the chicken breasts in the slow cooker and season them with salt and black pepper to taste. In a separate bowl, combine the BBQ sauce, pineapple chunks, soy sauce, garlic powder, and onion powder. Pour this mixture evenly over the chicken, ensuring it’s well coated.
Slow Cook the Chicken: Cover the Crockpot and cook on the LOW setting for 6 to 7 hours or on the HIGH setting for 3 to 4 hours until the chicken is tender and cooked through. This slow cooking process allows the flavors to meld beautifully.
Shred the Chicken: Remove the cooked chicken from the Crockpot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the Crockpot and mix it thoroughly with the pineapple BBQ sauce.
Thicken the Sauce (Optional): For a thicker sauce, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the Crockpot, cover, and cook on HIGH for an additional 10 to 15 minutes until the sauce reaches your desired thickness.
Serve and Enjoy: This flavorful pineapple BBQ chicken is versatile and can be served over rice, in sandwich buns, or stuffed into taco shells. Garnish with sliced green onions or freshly chopped cilantro for added color and flavor.

Notes

Adjust the cooking time based on your slow cooker model and preferred chicken tenderness.
Use low-sodium soy sauce if you prefer a lower salt content in the dish.
The cornstarch slurry step is optional but recommended if you enjoy thicker sauces.
You can substitute chicken thighs for a juicier, more flavorful option.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.