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Sweet and Savory Pineapple Chicken Sandwiches delightfully combine flavors.

Paul
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.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 6 sandwiches

Ingredients
  

  • For the chicken:4 boneless skinless chicken breasts (about 2½ pounds)1½ cups BBQ sauce (Sweet Baby Ray’s recommended)1 cup pineapple juice1 (8 oz) can crushed pineapple (do not drain)
  • For the slaw:3 cups shredded cabbage½ cup shredded carrots½ cup mayonnaise1 tablespoon apple cider vinegar1 tablespoon sugarSalt and pepper to taste
  • For assembly:6 hamburger buns or sandwich rolls

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.