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READY IN 9+ hrs

Slow Cooker Sweet and Tangy Chicken

Read Reviews (378)

"Very, very good! Serve the chicken and sauce over rice." — Jan

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Original recipe makes 8 servings Change Servings

2 (18 ounce) bottles barbeque sauce
1 (15 ounce) can pineapple chunks
1 green bell pepper, chopped

1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken breast halves

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Directions

In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
Cover, and cook on Low for 8 to 9 hours.

Kitchen-Friendly View

PREP 10 mins
COOK 9 hrs
READY IN 9 hrs 10 mins

Footnotes

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Here is the secret...#1 Use Sweet Baby Ray's HONEY BARBEQUE SAUCE, and you won't need any additional sweetness, #2 Use CRUSHED PINEAPPLE INSTEAD OF CHUNKS, and #3 Use Boneless Chicken Thigh meat or dark meat. I used thigh meat, and chopped into cubes oh and i used the red onions instead of yellow, and i doubled the peppers and added red and orange peppers also and about 5 min before i served it, i added 2 bunches of chopped green onions to the pot and served with chicken fried rice asian sides. It was awesome!

—cerezaxoxo

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Most Helpful Critical Review

Nov 23, 2010

This was just okay - don't think we will make it again. The BBQ takes over and you really couldn't taste any of the other ingredients.

—Debster

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504 Ratings

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Apr 11, 2008

This is a tasty meal however it can not be cooked for 8-9 hours in a slow cooker on the lowest setting, I've burned it twice! It does cook well for 4-6 hours.

—BEMYKODI

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Feb 12, 2007

I was hesitant to make this because of the mixed reviews. The ingredients sounded so good, though, that I decided to give it a chance. I'm very glad I did -- it turned out great. I used four chicken breasts, one bottle of Dave's Fire Pitt BBQ sauce, and a small can of crushed pineapple, as well as the garlic, peppers, and onions. I cut the cooking time down to six hours, which I think is the key to this recipe. The chicken was moist and flavorful, and I served it over rice. My boyfriend loved it as well -- he added some pepperjack cheese on top of his. I'll be making this again!

—MF1977

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Sep 15, 2003

This was so good but I did make some changes: Used a whole chicken, cut in serving pieces and skinned (left the bones in). The dark meat cooked an hour longer (4 hours on hi) than the breasts (a little more than 3 hours on hi). For the sauce, I used About 1 ½ bottles of Sweet Baby Rays Barbecue Sauce, 18 oz each 2/3 of a 18 oz bottle of Sweet and Sour Sauce Bottled Szechwan Sauce to taste, about 3 tablespoons (it’s spicy). In the cuisinart chopped About 7 cloves garlic w about 2 ½ large thumb size pieces of ginger and added to sauce. Used more vegetables than suggested and added carrots to the mix. ½ of the vegetables went into the pot with the dark meat and the other ½, minus the green peppers, went in with the light meat an hour later. The last hour I added the green peppers and about 3 or 4 tablespoons of sugar to taste. About 15 minutes before serving,I added cornstarch mixed with the leftover pineapple juice. It was SO GOOOOOD! If you want to cook on low I would suggest not cooking breast meat more than 6 or 7 hours. I have a Rival Crockpot. THANKS TO ALL THE NOTES AND ADVICE that helped so much!!

—DFPSHRIMP

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Feb 28, 2008

The family asks for this every week! I did make a few change the first time to what I had on hand. Instead of chicken, I used 2 lbs of beef sasuage, 2 16 oz packages of frozen pepper and onion mix. (Our Kroger grocery store carries this in the Kroger brand and it has red, yellow and green peppers with onions.)I also used Sweet Baby Ray's BBQ sauce. One bottle of the regular and one bottle of the Honey Chipotle - adds a nice kick. I serve it over jasmine rice. I serve this dish 2-3 times a month (the family would like more often!) so its nice to be able to use the sausage as well as the chicken. Thank you for this dish!

—chris7320

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Aug 30, 2003

Excellent! I used Sweet Baby Ray's sauce and cut the recipe to 4 breasts, 1 bottle of BBQ sauce, and left the other ingredients as listed. We loved it over rice! Thickened the sauce with cornstarch as other reviewers suggested. A keeper!

—KATHYZOOK

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Mar 01, 2010

very good but I drained the pineapple and kept the pineapple in the fridge and chopped the peppers and kept them in the fridge until 1 hr. before the chicken was done. Then added it. It just maintains the pineapple and peppers from getting too mushy.

—Ccatts

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Nutrition

Calories
349 kcal
17%

Carbohydrates
56.1 g
18%

Cholesterol
61 mg
20%

Fat
2.8 g
4%

Fiber
1.7 g
7%

Protein
23.5 g
47%

Sodium
1461 mg
58%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Sweet and Tangy Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 349
Calories from Fat: 26

% Daily Value *
Total Fat 2.8g 4 %
Saturated Fat 0.7g 3 %
Cholesterol 61mg 20 %
Sodium 1461mg 58 %
Potassium 523mg 15 %
Total Carbohydrates 56.1g 18 %
Dietary Fiber 1.7g 7 %
Protein 23.5g 47 %
Sugars 41.4g
Vitamin A 8 %
Vitamin C 32 %
Calcium 5 %
Iron 12 %
Thiamin 14 %
Niacin 93 %
Vitamin B6 26 %
Magnesium 16 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.