Recipe: Slow Cooker Hawaiian BBQ Chicken

We are definitely in the middle of summer.  The temp has been in 100's here and it has been too hot to do much of anything much less turn on the oven and cook.  I have been making lots of slow cooker meals.  I have family favorites that I have been making but I wanted to shake things up a bit so when I found this recipe that I had pinned last year, I knew this was going into my slow cooker immediately.  Why it took me so long to make it is beyond me and I could kick my self.  This chicken is full of flavor and the pineapple make it totally yummy.  I used a spicier BBQ sauce to balance out the sweetness.  Yum, yum, yum! 

The only slight change I made was only adding half of the BBQ sauce during the cooking and adding the rest once the chicken was shredded and put back in the slow cooker. I served the sandwiches with chips and was happy to not have to turn on the oven at all that night.

Enjoy!

Hawaiian BBQ Chicken

slightly adapted from Framed Cooks

6028451

Ingredients

• 3 pounds boneless chicken breasts
• 1 onion, diced
• 1 20-oz can pineapple chunks, drained
• 1 bottle BBQ sauce, 18-20 ounces.
• Hamburger rolls
• Extra BBQ sauce for topping

Instructions

1. Place chicken, pineapple and onion in slow cooker.
2. Add half of the bottle of BBQ sauce.
3. Cook for 6-8 hours on low.
4. Once chicken is cooked, remove chicken breast from cooker, leaving the pineapple and onion.
5. If there is a lot of cooking liquid, remove all but about 1/4 cup of the liquid, set aside.
6. Shred chicken and return to the cooker.
7. Add the remaining BBQ sauce and stir. You want all of the chicken, pineapple and onions to be coated in the sauce.
8. If the chicken mixture looks a bit dry, add a little of the reserved cooking liquid until it reaches the consistency that you like.
9. Cook for about an hour on low so the chicken absorbs some of the BBQ sauce.
10. Serve piled on hamburger buns with BBQ sauce on the side.

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