Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup canned pineapple chunks, drained
  • 1/2 cup pineapple juice
  • 1 tbsp apple cider vinegar
  • 1 cup classic barbecue sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer. Note: This ensures every piece is submerged in the liquid.
  2. Pour the 1/2 cup pineapple juice and 1 tbsp apple cider vinegar over the meat.
  3. In a small bowl, whisk together the 1 cup BBQ sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
  4. Pour the whisked sauce mixture over the chicken, spreading it evenly to cover all the meat.
  5. Top the chicken with the 1 cup of drained pineapple chunks.
  6. Cover and cook on Low for 6 hours or High for 3 hours until the chicken registers 165°F (74°C).
  7. Remove the chicken to a platter and use two forks to pull the meat apart into bite-sized shreds. Note: If the meat resists, let it sit for 5 mins first.
  8. Return the shredded meat to the slow cooker and stir to coat thoroughly in the sauce until the meat looks glossy and dark.