Crockpot Pineapple BBQ Chicken (Sweet, Sticky, and So Easy)
Sweet, sticky, and smoky crockpot pineapple BBQ chicken made with just a handful of pantry staples—dump it in the slow cooker and come back to tender, shreddable chicken in a glossy pineapple BBQ glaze.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Total Time: 6 hours 10 mins
- Yield: 6 servings
- Category: Dinner / Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
2 to 2.5 lbs boneless, skinless chicken thighs
1 can (20 oz) crushed pineapple, undrained
1 1/2 cups BBQ sauce
2 tbsp soy sauce
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp black pepper
Optional: red pepper flakes for heat
Optional: 1 tbsp brown sugar
Instructions
1. Place the chicken thighs in the bottom of the slow cooker in a single-ish layer.
2. In a bowl, whisk together the BBQ sauce, crushed pineapple with its juice, soy sauce, garlic, smoked paprika, and pepper.
3. Pour the sauce mixture evenly over the chicken.
4. Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours, until the chicken shreds easily with a fork.
5. Remove the chicken, shred it, and return it to the sauce, stirring to coat every piece.
6. Optional: spread the shredded chicken on a baking sheet and broil 3 to 5 minutes for caramelized, sticky edges.
Notes
Use chicken thighs for the juiciest results, though breasts work too.
No soy sauce? Coconut aminos make a good lower-sodium swap.
If the sauce seems thin after shredding, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken.
Leftovers keep in the fridge up to 4 days or freeze up to 3 months.