I think weekends are a great time to use the crockpot! You can set it an forget it, then spend the afternoon doing chores, running errands, knocking out the honey-do list together or just having fun - and not have to worry about dinner. What I like about this recipe is that it can be served two ways. This time I served the chicken breast whole but you can also shred the meat and serve as BBQ sandwiches. When I serve as BBQ sandwiches, I use pineapple bits rather than chunks and add the after I shred the chicken.
You can use canned pineapple chunks (20 oz can drained) but I prefer to use fresh chunks. I buy them precut at the grocery store. The container holds about 1/2 lb. A note about BBQ sauce - look for a low-sugar sauce. I like Stubbs - it is readily available in most grocery stores and reasonably priced.
Crockpot Hawaiian Barbecue Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups barbecue sauce
- 1⁄4 cup light soy sauce
- 2 tablespoons lime juice
- 1 teaspoon ground ginger
- 3 garlic cloves minced
- 1 red onion sliced
- 1/2 lb fresh pineapple chunks or canned bits (drained) see BBQ sandwich option.
Instructions
- Place the chicken breasts on the bottom of the slow cooker. Mix together the barbecue sauce, soy sauce, lime juice, ginger, and garlic cloves in a bowl then pour over the chicken. Add the onion and pineapple chunks (if serving breasts whole). Cook on low 4 to 5 hours or high for 2 to 3 hours.
- For BBQ sandwich style chicken: Remove chicken and shred. Return to slow cooker, add pineapple bits(drained) and cook on low for another 15 minutes.