Ingredients

The following ingredients have 6 Servings
  • 2-3 lbs boneless skinless chicken breasts or thighs
  • salt and pepper
  • ¾ cup barbecue sauce
  • ½ cup brown sugar (lightly packed)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon minced garlic
  • ½ teaspoon onion powder
  • ⅛ teaspoon red pepper flakes ((up to 1/4 teaspoon for more spice))
  • ½ cup unsweetened pineapple juice
  • 2 tablespoons corn starch

Instruction

  • Place chicken breasts in a 3-4 quart slow cooker and season both sides with salt and pepper.
  • Pour barbecue sauce, brown sugar, Worcestershire sauce, garlic, onion powder and red pepper flakes over chicken breasts.
  • Whisk together pineapple juice and corn starch. Pour over chicken and give everything a good stir to combine.
  • Cover and cook on low for 3-4 hours, or on high for 2 hours.
  • Remove chicken breasts from the slow cooker and shred with two forks or serve whole. You can shred them right in the sauce in the slow cooker, but I find it harder to see what I'm doing. Add the shredded chicken back into the sauce in the slow cooker and stir to coat.
  • Serve.