Crockpot Pineapple BBQ Chicken
|3 boneless, skinlesschicken breasts; frozen|
|1 tablespoonextra virgin olive oil|
|1/2 largeonion; chopped|
|1 cuppineapple; crushed|
|3 clovesgarlic; finely minced|
|3/4 cupjack daniels|
|2 tablespoonsdijon mustard|
|1/4 cupbrown sugar|
|3 tablespoonslemon juice|
|1 tablespoonWorcestershire sauce|
|salt and pepper|
Crockpot Pineapple BBQ Chicken Preparation
In a medium sauce pan, heat olive oil and cook onions, garlic and Jack Daniels until translucent, about 10 minutes. Remove from heat and light; let flame sit for 20 seconds. Add remaining ingredients, bring to a boil and turn heat down to low. Simmer for 10 minutes. Remove and strain through a wire mesh strainer over a bowl to catch the onions and garlic.
Chill sauce overnight.
Next day, place chicken in a slow cooker. Pour sauce over it and set on low. Let cook for 3 hours if on high and about 5 hours on low. When chicken is fully cooked, remove from sauce and shred in another bowl.
Place chicken back into the sauce and let sit for at least an hour to absorb the flavor
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