Go Back
A fork lifts a serving of saucy Slow Cooker Tropical Pulled Chicken from a black crock pot, garnished with fresh herbs.
Daniel

Slow Cooker Tropical Pulled Chicken

Tender, juicy pulled chicken simmered in a sweet and tangy tropical sauce with pineapple, mango, and a hint of ginger. A perfect, easy weeknight meal that brings a taste of the islands to your table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Caribbean
Calories: 432
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2.5 lbs boneless, skinless chicken breasts you can also use boneless, skinless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Tropical Sauce
  • 1 can (20 oz) crushed pineapple in 100% juice, do not drain
  • 1 cup mango nectar or mango juice
  • 1/2 cup BBQ sauce your favorite brand
  • 1/4 cup soy sauce low-sodium recommended, or use tamari for gluten-free
  • 2 tbsp brown sugar packed
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1/4 tsp red pepper flakes optional, adjust to your spice preference
For Serving (Optional)
  • Slider buns or brioche buns
  • Fresh cilantro chopped
  • Red onion thinly sliced

Equipment

  • 6-quart Slow Cooker (Crockpot)
  • Mixing Bowl
  • Two Forks (for shredding)

Method
 

  1. Pat the chicken breasts dry with a paper towel and season both sides with salt and black pepper. Place the chicken in a single layer at the bottom of your slow cooker.
  2. In a medium mixing bowl, whisk together all the tropical sauce ingredients: the undrained crushed pineapple, mango nectar, BBQ sauce, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using).
  3. Pour the prepared sauce evenly over the chicken breasts in the slow cooker. Ensure the chicken is mostly submerged.
  4. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
  5. Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Use two forks to shred the chicken. It should be very tender and shred easily.
  6. Return the shredded chicken to the slow cooker. Stir it well to combine with the tropical sauce. Cover and let it cook on HIGH for another 15-20 minutes to allow the chicken to absorb the flavors of the sauce.
  7. Serve the tropical pulled chicken warm on slider buns, in tacos, over rice, or in a salad. Garnish with fresh cilantro and thinly sliced red onion if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and be even better the next day!
Thicker Sauce Tip: If you prefer a thicker sauce, remove the chicken to shred it, then create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Pour the slurry into the sauce in the slow cooker, turn it to HIGH, and whisk until it thickens (about 10-15 minutes). Then return the shredded chicken to the thickened sauce.
Serving Ideas: This chicken is incredibly versatile! Try it on Hawaiian sweet rolls for sliders, in corn tortillas for tacos, over a bed of coconut rice, or on top of a fresh green salad with mango and avocado.