Slow Cooker Sweet and Tangy Chicken

Slow Cooker Sweet and Tangy Chicken

391 Reviews 10 Pics
  • Prep

    10 m
  • Cook

    9 h
  • Ready In

    9 h 10 m
Jan
Recipe by  Jan

“Very, very good! Serve the chicken and sauce over rice.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
  2. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
  3. Cover, and cook on Low for 8 to 9 hours.

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Reviews (391)

Rate This Recipe
cerezaxoxo
447

cerezaxoxo

Here is the secret...#1 Use Sweet Baby Ray's HONEY BARBEQUE SAUCE, and you won't need any additional sweetness, #2 Use CRUSHED PINEAPPLE INSTEAD OF CHUNKS, and #3 Use Boneless Chicken Thigh meat or dark meat. I used thigh meat, and chopped into cubes oh and i used the red onions instead of yellow, and i doubled the peppers and added red and orange peppers also and about 5 min before i served it, i added 2 bunches of chopped green onions to the pot and served with chicken fried rice asian sides. It was awesome!

BEMYKODI
382

BEMYKODI

This is a tasty meal however it can not be cooked for 8-9 hours in a slow cooker on the lowest setting, I've burned it twice! It does cook well for 4-6 hours.

MF1977
311

MF1977

I was hesitant to make this because of the mixed reviews. The ingredients sounded so good, though, that I decided to give it a chance. I'm very glad I did -- it turned out great. I used four chicken breasts, one bottle of Dave's Fire Pitt BBQ sauce, and a small can of crushed pineapple, as well as the garlic, peppers, and onions. I cut the cooking time down to six hours, which I think is the key to this recipe. The chicken was moist and flavorful, and I served it over rice. My boyfriend loved it as well -- he added some pepperjack cheese on top of his. I'll be making this again!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 349 cal
  • 17%
  • Fat
  • 2.8 g
  • 4%
  • Carbs
  • 56.1 g
  • 18%
  • Protein
  • 23.4 g
  • 47%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1461 mg
  • 58%

Based on a 2,000 calorie diet

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