4-Ingredient Slow Cooker Chicken
This 4-Ingredient Slow Cooker Chicken is sweet, tangy, and wonderfully hands-off. Frozen chicken cutlets, pineapple, barbecue sauce, and onion soup mix cook into a saucy dinner that is perfect over rice or egg noodles.
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Ingredients
- 2 pounds frozen chicken cutlets Plain and unbreaded
- 1 can (20 ounces) pineapple chunks Packed in juice; use all the juice
- 1 bottle (18 ounces) barbecue sauce Any kind your family likes
- 1 packet (1 ounce) dry onion soup mix Regular dry onion soup mix
Instructions
- Lightly coat the inside of your slow cooker with nonstick spray if desired, then arrange the frozen chicken cutlets in an even layer across the bottom.
- Pour the entire can of pineapple chunks and all of the juice over the chicken, spoon the barbecue sauce across the top, and sprinkle the dry onion soup mix evenly over everything.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender enough to pull apart easily; keep the lid on while it cooks.
- When the chicken is done, gently shred it into large pieces in the slow cooker with two forks, or leave the cutlets whole, then stir the chicken, pineapple, and sauce together until glossy and coated.
- For a thicker sauce, leave the lid off for the last 20 to 30 minutes of cooking, then serve the chicken hot over white rice, brown rice, or buttery egg noodles with plenty of pineapple and sauce.
Notes
Store leftovers with the sauce in a covered container in the refrigerator for 3 to 4 days. Reheat portions in the microwave in short bursts or gently in a skillet or saucepan over low heat. Add a spoonful of water only if the chicken looks dry.
Nutrition
Calories: 430kcal