Ingredients:

  • 1.5 kg (3 lbs) boneless, skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 425g (15 oz) can crushed pineapple, undrained
  • 500 ml (2 cups) your favorite BBQ sauce
  • 60 ml (¼ cup) apple cider vinegar
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Season chicken thighs evenly with salt and black pepper.
  2. In a medium bowl, whisk together the crushed pineapple (undrained), BBQ sauce, apple cider vinegar, light brown sugar, and Worcestershire sauce.
  3. Place the seasoned chicken in the bottom of a 6-quart (or larger) slow cooker. Pour the pineapple BBQ sauce mixture over the chicken, ensuring it's well coated.
  4. Cover and cook on low for 6 hours or on high for 3 hours, or until the chicken is fork-tender and easily shredded. The total time calculation will depend on the chosen setting.
  5. Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  6. If a thicker sauce is desired, whisk together 2 tablespoons cornstarch and 4 tablespoons cold water in a small bowl to create a slurry. Stir the slurry into the sauce in the slow cooker. Cook on high for an additional 15-30 minutes, or until the sauce has thickened to your desired consistency.
  7. Serve the Crockpot Pineapple BBQ Chicken warm, garnished with fresh cilantro or chopped green onions, if desired.