Ingredients
Equipment
Method
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- In a medium bowl, whisk together the juice from the can of pineapple, brown sugar, soy sauce, and minced garlic.
- Pour the sauce over the chicken. Top with the pineapple chunks.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Set aside.
- In a small bowl, whisk the cornstarch with 1/2 cup of the warm liquid from the slow cooker until a smooth slurry forms. Pour the slurry back into the slow cooker and stir until the sauce thickens.
- Return the shredded chicken to the thickened sauce in the slow cooker. Stir to combine. Let it rest for 10 minutes to absorb the flavors before serving.
Nutrition
Notes
For an even richer flavor, you can use boneless, skinless chicken thighs instead of breasts.
Ensure you create a cornstarch slurry before adding it to the crockpot to avoid lumps in your sauce.
Serve hot over rice, on buns for sliders, or with steamed vegetables.
Ensure you create a cornstarch slurry before adding it to the crockpot to avoid lumps in your sauce.
Serve hot over rice, on buns for sliders, or with steamed vegetables.