Ingredients
2 pounds boneless skinless chicken breasts (about 4 medium breasts)
1 1/2 cups thick barbecue sauce (your favorite store-bought, divided)
1 can (20 ounces) pineapple chunks in juice, drained well
Directions
Prepare the slow cooker and foil: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12–14 inches long. Lightly crimp up the edges of each sheet to form shallow “boats” so juices don’t run out. Arrange the foil sheets, overlapping slightly, inside the bowl of a 5- to 7-quart slow cooker so they form 4 separate packet areas that fit snugly but still allow the lid to close fully.
Portion the chicken: Pat the chicken breasts dry with paper towels. If any pieces are very thick, slice them horizontally to create more even portions so they cook at the same rate. Place one chicken breast (or equivalent portion) in the center of each foil sheet inside the slow cooker.
Add barbecue sauce: Spoon about 1/4 cup of barbecue sauce over each piece of chicken, using the back of the spoon to spread it so the top is coated. Reserve the remaining barbecue sauce for later in the recipe and for serving.
Top with pineapple: Divide the well-drained pineapple chunks evenly over the chicken pieces, letting the fruit sit both on and around the chicken within each foil “boat.” The pineapple will release a bit of juice as it cooks, mingling with the barbecue sauce to create a sweet-tangy glaze.
Seal the packets: Bring the long sides of each foil sheet up and together over the chicken and pineapple, then fold them down together several times to create a tight seal. Fold up and crimp the shorter ends of each packet so no liquid can escape. You should now have 4 individual foil packets nestled together inside the slow cooker.
Slow cook: Cover the slow cooker with the lid. Cook the packets on LOW for 4–6 hours, or on HIGH for 2 1/2–3 1/2 hours, until the chicken is very tender and reaches an internal temperature of 165°F. The exact time will depend on your slow cooker and the thickness of the chicken.
Rest and check doneness: Turn off the slow cooker and let the packets rest, covered, for 10 minutes. Carefully open one packet—watching out for hot steam—and cut into the thickest part of the chicken to ensure it is fully cooked and easily pulls apart with a fork.
Finish with extra sauce (optional but recommended): If you like saucier chicken, spoon a little of the reserved barbecue sauce over the hot chicken and pineapple inside each opened packet. You can also pour the juices from the packets into a small bowl and whisk them with a bit more BBQ sauce to create a pourable glaze.
Serve: Using tongs or a spatula, lift each foil packet from the slow cooker and transfer it to a plate or shallow bowl. Open the packets fully and serve the chicken and pineapple directly in the foil for a rustic presentation, or slide everything out onto plates. Spoon any extra juices from the packets over the top. Serve hot with your favorite sides.
✅ 𝗜 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱 𝘆𝗼𝘂 𝗷𝗼𝗶𝗻 𝘁𝗵𝗶𝘀 𝘀𝗺𝗮𝗹𝗹 𝗴𝗿𝗼𝘂𝗽 𝗳𝗼𝗿 𝗲𝘅𝗰𝗹𝘂𝘀𝗶𝘃𝗲, 𝘄𝗮𝗿𝗺 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝗳𝗼𝗿 𝘁𝗵𝗶𝘀 𝗳𝗮𝗹𝗹!👇
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