Ingredients

  • Olive oil
  • Chicken breasts (3 pounds, boneless and skinless)
  • Barbecue sauce (2 cups)
  • Worcestershire sauce (1 1/2 tablespoons)
  • Onion (1 piece, grated)
  • Honey (3 tablespoons)
  • Coleslaw or corn slaw (optional)
  • Buns or tortillas
  • Pineapple (1 piece, ring shape)

Step-by-Step Instructions

  1. Combine the barbecue sauce, Worcestershire sauce, grated onion, honey, and 2 tablespoons of olive oil in the slow cooker, ensuring that everything is well-mixed.
  2. Add the chicken breasts to the slow cooker, coating all sides evenly with the sauce. Cover and cook on high for 3 hours or low for 7 hours until the chicken is tender and reaches an internal temperature of 165˚F.
  3. Shred the chicken using two forks in the slow cooker or you can shred them in a cutting board. Once shredded, stir the chicken to coat it in the sauce.
  4. Brush pineapple rings with olive oil and grill over medium heat for 2-3 minutes per side until lightly charred and caramelized.
  5. Serve the pulled barbecue chicken on buns or tortillas, topped with coleslaw or corn slaw if desired. Add a slice of grilled pineapple for a sweet and smoky finish. Enjoy!

Nutritional Information (Per Serving)

  • Calories: 410
  • Protein: 40g
  • Carbohydrates: 40g
  • Fat: 8g

Serving Size: 6 servings