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Small Slow Cooker Pineapple Chicken Recipe

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BySydney Dawes Published on
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This small batch Slow Cooker Pineapple Chicken is the perfect blend of sweet and tangy with a touch of smoky richness. Tender chicken thighs slow-cooked in barbecue sauce, crushed pineapple, and just a hint of soy and Worcestershire make this dish juicy, flavorful, and unbelievably easy to prepare..

A serving of shredded chicken with sauce is being placed next to a portion of white rice on a plate; dinner rolls are visible in the background.
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I have many more great small slow cooker recipes; Garlic Chicken and Chipotle Chicken to name two. For more browse the full collection of small slow cooker recipes.

Ingredient Notes

A raw chicken breast on a plate surrounded by small bowls containing barbecue sauce, chopped bacon, soy sauce, pineapple, green bell pepper, vinegar, spices, and Worcestershire sauce.
  • Chicken : Boneless, skinless chicken breast or thighs can be used, the chicken will absorb flavor well during long, slow cooking and perfect for shredding.
  • Green bell pepper: Adds a fresh crunch and a slight bitterness that balances the sweetness of the pineapple.
  • Barbecue sauce: Choose your favorite brand; smoky, spicy, or sweet varieties all work well.
  • Crushed pineapple: Brings tropical sweetness and moisture to the sauce. Make sure to drain well to avoid thinning out the sauce.
  • Soy sauce: Adds a salty, umami depth that enhances the other flavors.
  • Worcestershire sauce: Brings a subtle tang and richness to round out the flavor profile.

Helpful Notes

  • No stirring needed: Simply layer the ingredients and let the slow cooker do the work.
  • Don’t lift the lid: Resist the urge to peek—the steam and heat are key to perfectly cooked chicken.
  • Want it spicier? Add a dash of red pepper flakes or a spoonful of your favorite hot sauce to the mix.

Quick Instructions and Process Images

A raw chicken breast in a slow cooker surrounded by small bowls of pineapple, barbecue sauce, bacon, green peppers, seasonings, and sauces on a marble surface.

Season

A slow cooker containing shredded potatoes, chopped green bell pepper, cooked bacon, shredded cheese, and a creamy sauce, ready to be mixed on a marble countertop.

Add ingredients

A black slow cooker containing a mixture of chopped green peppers, onions, and tomato sauce sits on a white marble surface.

Cover and cook

Shredded chicken in sauce inside a slow cooker, surrounded by green onions, rice, dinner rolls, and forks on a marble surface.

Shred and Serve

White plate with shredded chicken in sauce over rice, topped with chopped green onions, served with a bread roll on a wooden board, blue cloth nearby.
A plate with shredded chicken in sauce over white rice, garnished with green onions, next to a dinner roll; a fork holds up a bite of chicken.

Slow Cooker Hawaiian (Pineapple) Chicken

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Sweet, tangy, and totally hands-off, this small-batch Slow Cooker Hawaiian Chicken cooks an 8-ounce chicken breast low and slow with crushed pineapple, BBQ sauce, and a touch of soy and Worcestershire for savory depth. It makes one hearty serving (or two lighter plates) and is perfect over rice..
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 1 person
Recipe Cost: $4.34 Recipe
Calories: 748
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 teaspoon vegetable oil
  • 1 (8-ounce) boneless skinless chicken breast
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon bacon bits fully cooked
  • ¼ cup green bell pepper diced
  • ½ cup barbecue sauce
  • ¾ teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 cup crushed pineapple drained

Recipe Directions
 

  1. Preheat Slow Cooker on LOW. Lightly spray the bottom of the slow cooker with 1 teaspoon vegetable oil Season 1 (8-ounce) boneless skinless chicken breast with the ⅛ teaspoon garlic powder and ⅛ teaspoon ground black pepper. Arrange the chicken on bottom of the slow cooker.
  2. Add the remaining ingredients1 tablespoon bacon bits, ¼ cup green bell pepper, ½ cup barbecue sauce, ¾ teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 1 cup crushed pineapple and stir to combine.
  3. Cover and cook on LOW for 5 hours. Do not open the lid during cooking.
  4. Use an instant read thermometer to check chicken reaches a minimum of 165℉. Pull apart into large chunks or shred. Serve with rice and Hawaiian rolls.

Nutrition

Serving: 1plateCalories: 748kcalCarbohydrates: 101gProtein: 49gFat: 17gSodium: 2132mgFiber: 6gSugar: 83g

Notes

1 (8-ounce) chicken breast or tenders can be substituted.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Once cooled, place the shredded chicken in a freezer-safe bag or container for up to 2 months. Label with the date for easy reference.
Reheat: Thaw in the fridge overnight (if frozen), then reheat in the microwave or in a small pan over medium-low heat until warmed through.

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