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Homemade Slow Cooker BBQ Pineapple Chicken photo

Slow Cooker BBQ Pineapple Chicken

This Slow Cooker BBQ Pineapple Chicken is a flavor-packed delight! Juicy chicken in a sweet and tangy sauce makes for an irresistible meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4 pounds bone-in chicken pieces skin removed
  • 1/2 cup finely chopped onion
  • 2 large cloves garlic minced
  • 3/4 cup natural ketchup
  • 1/2 cup orange marmalade opt for sugar-free
  • 1/2 cup crushed pineapple
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons brown mustard
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons sriracha sauce optional
  • 1/4 cup cornstarch to thicken the sauce
  • 1/4 cup water to dissolve cornstarch

Equipment

  • Slow Cooker
  • Measuring cups and spoons
  • Cutting board and knife
  • Mixing bowl
  • Spoon or spatula

Method
 

Cooking Instructions:
  1. Start by removing the skin from the chicken pieces. Place the chicken in the bottom of your slow cooker.
  2. In a mixing bowl, combine the finely chopped onion, minced garlic, natural ketchup, orange marmalade, crushed pineapple, honey, Worcestershire sauce, brown mustard, salt, black pepper, and sriracha sauce (if using). Stir well until all ingredients are thoroughly mixed.
  3. Pour the BBQ sauce mixture over the chicken in the slow cooker, ensuring that each piece is well coated. Cover and set it on low for 6-8 hours or on high for 4-5 hours.
  4. Once the chicken is cooked and tender, remove the pieces from the slow cooker and set aside. In a small bowl, dissolve the cornstarch in water, then stir it into the remaining sauce in the slow cooker. Cover and cook on high for an additional 15-20 minutes, until the sauce thickens.
  5. Return the chicken to the slow cooker, coating it with the thickened sauce. Serve hot over rice or in sandwiches.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • To freeze, store the chicken in its sauce for up to 3 months.
  • For a tropical twist, serve over coconut rice.