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..
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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
- 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
Season
Add ingredients
Cover and cook
Shred and Serve
Slow Cooker Hawaiian (Pineapple) Chicken
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..
Ingredients
Recipe Directions
- 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.
- 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.
- Cover and cook on LOW for 5 hours. Do not open the lid during cooking.
- 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.
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Nutrition
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.