Crock Pot Pineapple Chicken (Print-Friendly Format)
Savory pineapple chicken with coleslaw.
# Required Ingredients:
→ Chicken
01 -
1 medium onion, chopped
02 -
2 tablespoons butter
03 -
1/4 cup flour
04 -
2 cups pineapple juice
05 -
1 cup brown sugar
06 -
4 cloves garlic, minced
07 -
3/4 cup ketchup
08 -
1 tablespoon soy sauce
09 -
1 1/2 teaspoons Worcestershire sauce
10 -
1 teaspoon salt
11 -
1/2 teaspoon pepper
12 -
1/2 teaspoon onion powder
13 -
1/2 teaspoon ground ginger
14 -
3 pounds chicken breasts
→ Coleslaw
15 -
1 1/3 cups mayonnaise
16 -
1/4 cup apple cider vinegar
17 -
1/3 cup sugar
18 -
1/2 teaspoon ground mustard
19 -
1/4 teaspoon onion powder
20 -
1/2 teaspoon salt
21 -
1/2 teaspoon pepper
22 -
1 (14-ounce) bag of coleslaw mix
23 -
6-8 rolls
# How to Make It:
01 -
In a large deep skillet, melt the butter. Add the onions and cook until translucent.
02 -
In a separate bowl whisk together the pineapple juice, brown sugar, garlic, ketchup, soy sauce, Worcestershire sauce, salt, pepper, onion powder, and ground ginger.
03 -
To the skillet, add the flour and stir it in until pasty. Add the pineapple juice mixture to the skillet and stir. Bring to a simmer, stirring constantly, and cook for 5 minutes until thickened.
04 -
Place the chicken in a 3-4 quart crock pot. Pour the sauce over the top. Cover and cook on low for 6-8 hours.
05 -
Remove the chicken from the crock pot and shred with two forks. Add it back to the crock pot and cook for another 30 minutes.
06 -
To make the coleslaw, combine mayonnaise, vinegar, sugar, ground mustard, onion powder, salt, and pepper. Pour over coleslaw mix and stir to combine.
07 -
Serve the chicken topped with coleslaw on a roll.