A deliciously tangy and sweet slow-cooked chicken recipe featuring pineapple and BBQ sauce, perfect for easy meals with tender, flavorful meat.

4 boneless, skinless chicken breasts

1 cup pineapple chunks (fresh or canned, drained)

1 cup barbecue sauce

1/4 cup pineapple juice (from the canned pineapple or fresh)

1 tablespoon soy sauce

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon black pepper

Optional: sliced green onions and sesame seeds for garnish

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Place the chicken breasts in the bottom of the crockpot.
In a bowl, combine the barbecue sauce, pineapple juice, soy sauce, minced garlic, smoked paprika, and black pepper. Mix well.
Pour the BBQ mixture over the chicken evenly.
Scatter the pineapple chunks on top of the chicken and sauce.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Once done, shred the chicken with two forks and stir it into the sauce for extra flavor.
Serve over rice, in sandwiches, or with your favorite side dishes. Garnish with green onions and sesame seeds if desired.

Can swap chicken breasts for thighs for richer flavor and juicier texture.

Add cayenne pepper or chili flakes for heat.

Use sugar-free BBQ sauce for a lower-sugar option.

Canned pineapple chunks can be used if fresh is unavailable.

Top with toasted nuts or crunchy cabbage slaw for added texture.

Store leftovers in airtight container in fridge up to 3 days.

Reheat gently in skillet or microwave; add water or pineapple juice if sauce thickens.

Freezes well; thaw overnight in fridge before reheating.

Use gluten-free BBQ and soy sauces to keep recipe gluten-free.

Instant Pot alternative: cook on high pressure for 12 minutes with natural pressure release.