Slow Cooker Hawaiian Barbecue Chicken

Instructions

Place 4 large boneless skinless chicken breasts into a 4 to 6-quart slow cooker. Season with 1 teaspoon salt and 1 teaspoon black pepper. Top with 20 ounce can pineapple slices, juice and all, and then finish it off by slicing 4 tablespoons salted butter to top each chicken breast with a pat of butter.

In a small bowl, whisk together 1 cup ketchup, 1/4 cup brown sugar, 1/4 cup Worcestershire sauce, 2 teaspoons liquid smoke, 2 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground mustard. Pour half of the sauce over chicken. Cover the other half and refrigerate to reserve for later.

Cover and cook 4 to 5 hours on high, or 6 to 8 hours on low.

After the chicken has cooked, use a ladle or measuring cup to remove about half of the juices. Then add in the remaining barbecue sauce.

Serve the chicken whole, or use forks or tongs to gently shred the chicken and stir it in with all of the sauce and pineapple. Serve the shredded chicken on 6 hoagie rolls, if desired.

Main Course