We couldn’t get enough of this Crockpot Pineapple Barbecue chicken! It’s so tender and full of flavor from slow cooking all day that you’ll want to savor every bite—even if that means being a few minutes late for soccer practice. Even my picky kids couldn’t get enough, and they rarely clean their plates. I can definitely say this is one of the best things I’ve made in a while.

We piled ours high on fresh dinner rolls and it was so delicious. But this would be equally good served over rice or even on tortillas. You just can’t be that tangy and sweet barbecue flavor. Give it a try for yourself!

 

Ingredients

6 boneless, skinless chicken breasts
1 bottle your favorite barbecue sauce
1/2 green pepper chopped fine
1/2 large sweet onion, chopped fine
2 cloves fresh garlic, minced
1 (15.5oz) can crushed pineapple, drained
2 tbsp butter
Non-stick cooking spray

Instructions

Heat 1 tbsp butter in a large pan on medium heat.  Saute green peppers and onions until tender but not brown.  Set aside.  Spray the crock pot with cooking spray.  Pour the barbecue sauce into the crock pot and add the green peppers and onions.  Add the drained pineapple to the crock pot.  Add the remaining tbsp butter to the saute pan.  Brown chicken breasts on one side over medium-high heat.  Flip breasts over and add the garlic to the pan.  Cook the garlic until lightly golden and brown the other side of the breasts.  Add garlic and chicken to the crock pot mixture.  Stir all together and cook for 6-8 hours on low.  Check at 6 hours and stir barbecue sauce so it doesn’t burn on the side of the crock pot.  Serve with your favorite sides.

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Quick tip: You can skip browning the chicken. Simply place the raw chicken breasts in the crockpot after the sauce, veggies and pineapple are added and substitute 2 tsp garlic powder for the fresh garlic.

Recipe and image courtesy of Amee’s Savory Dish.