Slow Cooker (Spicy) Hawaiian Chicken Recipe

Prep Time: 20

Cook Time: 6

Servings:

1 1/2 lbs. boneless skinless chicken breasts (can use chicken tenderloins or boneless skinless chicken thighs)
5 slices bacon, sliced and cooked
1 green bell pepper, diced
1 cup barbecue sauce (I use Sweet Baby Rays)
2 tsp. soy sauce
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. pepper
20 oz. can crushed pineapple, drained very well
FOR SPICY VERSION: one sliced jalapeno OR a couple pinches of cayenne pepper

Add the chicken breast to the slow cooker. Add remaining ingredients and stir the toppings on top of the chicken to combine.
Cover and cook on low for 6 hours without opening the lid during the cooking time.
If desired shred the chicken. Serve over white or brown rice, or hamburger buns.

If you want to make this even healthier, leave out the bacon. The sauce still has plenty of flavor without it.
This recipe stores and reheats very well. Place in airtight containers and refrigerate for four days or freezer for up to three months. Thaw in fridge before reheating.

Variations

You can add other vegetables such as sweet yellow onion, thickly sliced carrots, green beans, and even water chestnuts.
Yes, add one sliced jalapeno to make spicy Hawaiian chicken. Or you can add a couple of pinches of cayenne pepper.
You can use boneless skinless chicken thighs in this recipe with no issues. You may need to degrease the sauce before serving by laying paper towels over it to soak up the grease. You can also use pork chops and still shred them before serving.