Serving Size: 3/4 cup
WW Points+: 5
I have seen this recipe all over Pinterest and decided to try it, but switch it up a bit to make it my own. I used fresh pineapple instead of canned and I used chicken thighs instead of chicken breast. The chicken thighs are much cheaper to buy and they have a lot more flavor. I did trim off most of the fat, however but the points were the same if I were to use chicken breast. I used Sweet Baby Ray's BBQ Sauce and added a little Worcestershire sauce and hot sauce as well.
This was really easy to make and the best part about it was that there is barely any work to be done for this meal! I love my crock pot but I love crock pot liners even more. You put a crock pot liner in, throw all the ingredients in, and then when the meal is ready, there is no clean-up! It is laziness at it's finest :)
Enjoy this super simple meal!
- 2 pounds Boneless, Skinless Chicken Thighs, trimmed of visible fat
- 1 1/2 cups Fresh Pineapple
- 1 medium Red Onion, Chopped
- 1 1/2 cups Sweet Baby Ray's Original BBQ Sauce
- 2 tbsp Worcestershire Sauce
- 1 tbsp Hot Sauce
- Salt and Black Pepper
Chop onion, trim chicken of fat, and peel the pineapple. My mother bought me this pineapple slicer/corer and it is awesome! (It makes this meal even more lazy) You can find a similar one on Amazon here, but I'm pretty sure she got it at The Christmas Tree Shoppes for like $6.
Add chicken thighs, onions, and pineapple to the crock pot.
Add BBQ sauce, Worcestershire sauce, and hot sauce to the pot.
Add salt and fresh ground black pepper. No need to stir, everything will break down and combine as it cooks.
Cook on high for 3- 4 hours or low for 6-8 hours.
With a half an hour left in cooking time, remove chicken thighs and shred with two forks. Place chicken back in the crock pot and continue cooking to allow the shredded chicken to absorb some of the liquid. (You can shred the chicken right in the crock pot if you are not using a liner).
Serve with rice or on low fat sandwich rolls to make this a complete meal.
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