Sweet And Spicy Pineapple Chicken Sandwiches (Crockpot)

Contributed By: Parker


2-1/2 pounds boneless skinless chicken breasts
1 bottle (18 ounces) sweet and spicy barbecue sauce, divided
2 tablespoons honey mustard
1 can (8 ounces) unsweetened crushed pineapple, undrained
8 hamburger buns, split and toasted
Optional: Bibb lettuce leaves and thinly sliced red onion


1. Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low until chicken is tender, 2-1/2 to 3 hours.
2. Remove chicken; discard liquid. Shred chicken with 2 forks and add back to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes.
3. Serve on toasted buns with toppings as desired

Helpful Hints:

My kids ask for chicken sloppy joes, and this version has a bonus of sweet pineapple. It is perfect to double for a potluck and is yummy topped with smoked Gouda cheese.
TOTAL TIME: Prep: 15 min. Cook: 2-3/4 hours
YIELD: 8 servings.
Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.
Nutrition Facts
1 sandwich: 415 calories, 6g fat (1g saturated fat), 78mg cholesterol, 973mg sodium, 56g carbohydrate (30g sugars, 2g fiber), 34g protein.

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