Crockpot Monday: Hawaiian BBQ Chicken

If you like a little bit of salty and a little bit of sweet - this recipe is for you! I popped this in our crockpot last night overnight and voila, our lunches for the week are meal prepped! This is the perfect summertime lunch or dinner recipe - and tastes great reheated, making it ideal for meal prep. Serve this over rice, or even on a bun to make it a sandwich!

WHAT YOU’LL NEED:

  • 1 1/2 lbs. chicken breasts or thighs

  • 1 1/2 cups BBQ sauce (I use Sweet Baby Ray’s)

  • 1 tsp. low-sodium soy sauce

  • 1 tsp. minced garlic

  • 2 cups of fresh pineapple, chopped

  • Salt & pepper to taste

  • 2 stalks of green onion

WHAT TO DO:

  1. Place the chicken in the bottom of your crockpot. Sprinkle with salt and pepper to taste.

  2. In a small bowl, whisk together the BBQ sauce, soy sauce and garlic. Pour sauce over chicken.

  3. Add 1 cup of the chopped pineapple into the crockpot. Add in any extra juice from the pineapple.

  4. Cover the crockpot and cook on low for 6-8 hours or on high for 4-6 hours.

  5. When chicken is done cooking, drain excess juice & shred.

  6. Serve over rice or on a bun, garnish with leftover pineapple and chopped green onion.