Crockpot Bbq Pineapple Chicken Recipe
Make Crockpot Bbq Pineapple Chicken Recipe for sweet, tangy pulled chicken perfect for sliders in one slow-cooked pot.
Ingredients
- 2 tbsp butter or ghee or extra virgin olive oil
- 1/2 green pepper finely chopped
- 1/2 large sweet onion finely chopped
- 6 chicken breasts boneless, skinless
- 2 cloves fresh garlic minced
- Non-stick olive oil cooking spray
- 1 1/2 tbsp smoked paprika make sure you use smoked paprika, not regular paprika, for the best flavor
- 1 tsp garlic powder
- 1 tsp salt more or less, to taste
- 1/2 tsp pepper
- 10 oz can of pineapple tidbits drained well
- 18 oz barbecue sauce *see recipe notes
Instructions
Step 1: Heat the first pat of butter
Warm a tablespoon of butter (or ghee/olive oil) in a large skillet until it shimmers and smells nutty. This first melt softens the fat so the aromatics will pick it up quickly—keep the heat moderate so the butter doesn’t brown too fast; we want gentle, fragrant fat ready for the peppers and onions.
Step 2: Sauté the peppers and onions until tender
Add the finely chopped green pepper and sweet onion to the warm butter and sauté just until softened and translucent, about five minutes. You’re aiming for tender, slightly glossy vegetables with no browning—transfer them to a small bowl and set aside so they stay bright and juicy.
Step 3: Add the remaining butter and sear the chicken
Return the pan to medium-high heat, add the second tablespoon of butter, and give it a quick melt. Place the boneless, skinless chicken breasts in the pan and let them sear on the first side until a light golden crust forms—this adds texture and flavor that will hold up during the slow-cook phase.
Step 4: Finish searing with garlic
Flip the breasts, add the minced garlic to the pan, and cook the garlic until lightly golden while the second side of the chicken browns. If your breasts are large, work in two batches so each piece has room to sear properly and the garlic doesn’t burn.
Step 5: Prepare the crockpot and seasonings
Spray the inside of the crockpot with non-stick olive oil spray so the finished chicken releases easily. Set out small vessels with smoked paprika, garlic powder, salt, and pepper so seasoning is ready when you assemble the dish.
Step 6: Assemble the saucy mix in the crockpot
Place the browned chicken breasts and the garlic from the pan into the prepared crockpot. Add the well-drained pineapple tidbits, the sautéed green peppers and onions, the barbecue sauce, and sprinkle the smoked paprika, garlic powder, salt and pepper over everything. Give everything a gentle stir so the sauce and fruit coat the chicken evenly—this is the assembled, pre-cook state ready to slowly meld flavors.
Step 7: Slow-cook until tender
Cover and cook on LOW for 6–7 hours, depending on breast size, until the chicken is fork-tender and fully flavored by the sauce and pineapple. During this gentle, long cook the sauce will deepen in color and the meat will become shreddable and glossy.
Step 8: Rest briefly
After cooking, let the pot rest for 5–10 minutes so the juices redistribute and the sauce settles slightly. This short rest makes shredding neater and keeps the meat succulent.
Step 9: Shred and serve as sliders
Using two forks, shred the chicken directly in the crockpot or transfer to a bowl and toss with the remaining sauce until richly coated. Pile the glossy, pineapple-kissed pulled barbecue chicken into soft brioche-style slider buns, top with thick pickle rounds if you like, and serve immediately for best texture and temperature.
Notes
- Drain the pineapple well to avoid a watery sauce
- Sear the chicken in batches so it browns instead of steaming
- Use smoked paprika, not regular paprika, for the intended flavor
- Leftovers keep 3-4 days in the fridge or up to 3 months frozen
- Add a splash of apple cider vinegar to cut excess sweetness