Description

These Crock Pot Pineapple BBQ Chicken Sandwiches are sweet, smoky, and tangy with melt-in-your-mouth shredded chicken and a creamy slaw topping. Let your slow cooker do the work, then build flavor-packed sandwiches perfect for busy weeknights, summer gatherings, or game day eats.

Ingredients

For the chicken:
4 boneless, skinless chicken breasts (about 2½ pounds)
1½ cups BBQ sauce (Sweet Baby Ray’s recommended)
1 cup pineapple juice
1 (8 oz) can crushed pineapple (do not drain)

For the slaw:
3 cups shredded cabbage
½ cup shredded carrots
½ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sugar
Salt and pepper to taste

For assembly:
6 hamburger buns or sandwich rolls

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Instructions

Place the chicken breasts in the bottom of a large crock pot.
Pour the BBQ sauce and pineapple juice over the chicken, then top with the crushed pineapple (do not drain).
Cover and cook on low for 6–7 hours or on high for 4 hours, until the chicken is fork-tender and cooked through.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the crock pot and stir into the sauce. Let it simmer on warm for an additional 20–30 minutes to absorb flavor.
While the chicken simmers, combine all slaw ingredients in a medium bowl. Stir well and refrigerate until ready to serve.
Toast buns if desired. Pile each with a generous portion of BBQ pineapple chicken and top with a scoop of slaw.
Serve warm and enjoy!

Notes

This chicken is also delicious over rice or in lettuce wraps.
Make it spicy by adding a few dashes of hot sauce or chili flakes to the crock pot.
Prepare the slaw up to a day in advance for even more flavor.
Leftovers can be stored in the fridge for up to 3 days or frozen for future meals.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American