Ingredients
- 4–6 bone-in, skin-on chicken breasts (about 2 pounds)
- 1 bottle (16 oz) barbecue sauce
- 1 can (8 oz) pineapple chunks, drained with juice reserved
Instructions
- Drain the pineapple chunks, reserving the juice. Dice the pineapple chunks if using pineapple slices.
- In a bowl, mix the barbecue sauce and diced pineapple together.
- Pour a small amount of the barbecue pineapple mixture into the bottom of a 5-6 quart slow cooker.
- Add the chicken breasts on top of the sauce mixture and pour the remaining sauce over the chicken to coat it evenly.
- Cook on High for 3-4 hours or Low for 6-8 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Once cooked, remove the chicken and shred or slice as desired. Serve topped with the remaining sauce.
- Serve with rice, roasted potatoes, or a salad for a complete meal.
Notes
- Spicy Option: Add chili flakes or hot sauce to the sauce mixture for an added kick.
- Boneless Chicken: Use boneless, skinless chicken breasts for a quicker cooking time.
- Vegetarian Option: Substitute chicken with tofu or a plant-based meat substitute.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on High or 6-8 hours on Low
- Category: Main Courses
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
