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Homemade Slow Cooker BBQ Pineapple Chicken recipe photo

Slow Cooker BBQ Pineapple Chicken

Tender slow-cooked chicken in a sweet-and-savory pineapple-orange barbecue sauce.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Saucepan
  • Whisk

Ingredients
  

  • 4 pounds bone-in chicken pieces skin removed
  • For the Pineapple Orange Barbecue Sauce section
  • 1/2 cup finely chopped onion
  • 2 large garlic cloves minced
  • 3/4 cup natural ketchup
  • 1/2 cup orange marmalade use lower-calorie or sugar-free if desired
  • 1/2 cup crushed pineapple
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons brown mustard
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons sriracha sauce optional, for additional heat
  • To Thicken the Sauce section
  • 1/4 cup cornstarch dissolved in 1/4 cup water

Instructions
 

  • In a mixing bowl, combine the finely chopped onion, minced garlic, ketchup, orange marmalade, crushed pineapple, honey, Worcestershire sauce, brown mustard, salt, black pepper, and sriracha (if using); stir until smooth and evenly mixed.
  • Place the skin-removed bone-in chicken pieces in the slow cooker in a single layer or slightly overlapping.
  • Pour the prepared pineapple-orange barbecue sauce over the chicken, turning pieces to coat if needed.
  • Cook on LOW for 4–6 hours or on HIGH for 3–4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  • Carefully transfer the cooking liquid from the slow cooker to a saucepan and bring it to a simmer over medium heat.
  • Whisk the cornstarch slurry (1/4 cup cornstarch dissolved in 1/4 cup water) into the simmering sauce and whisk continuously until the sauce thickens, about 1–2 minutes.
  • Pour the thickened sauce back over the chicken in the slow cooker or serving dish and toss or spoon to coat before serving.
  • Serve the chicken with rice, mashed potatoes, or your choice of vegetables.

Notes

  • Use bone-in pieces for more flavor and moisture.
  • Remove skin to reduce fat but keep cooking times the same.
  • Adjust sriracha to control heat level.
  • Thicken sauce to desired consistency with cornstarch slurry.