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 chicken breasts in the bottom of a slow cooker.
- Step 2: In a medium bowl, combine crushed pineapple (with juice), BBQ sauce, brown sugar, soy sauce, apple cider vinegar, garlic powder, and smoked paprika. 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 the chicken is cooked, shred it directly in the slow cooker using two forks.
- Step 6: Let the shredded chicken simmer in the sauce for another 15-20 minutes to absorb the flavors. Serve hot over rice, buns, or as desired.
Notes
- Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet over medium heat with a splash of chicken broth or pineapple juice to keep it moist.
- Serve this sweet and savory chicken piled high on toasted Hawaiian rolls for a delicious slider.
- For extra 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