Ingredients

Scale

(Serves 6–8)

Crock pot chicken:

2 lbs boneless chicken thighs or breasts
1 (20 oz) can pineapple chunks in 100% juice (not syrup—you love blood sugar friendly!)
½ cup low-sodium soy sauce or coconut aminos (you love low-sodium options!)
¼ cup rice vinegar
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
Optional: 1–2 tsp red pepper flakes (you love spicy!)

For serving:

6–8 brioche buns (or low-carb buns/lettuce wraps—you love this!)
Toppings:
→ Reserved pineapple chunks
→ Sliced red onion
→ Fresh cilantro or green onions
→ Sriracha mayo or Greek yogurt spread

Instructions

1. Layer in slow cooker:

Place chicken in slow cooker. Drain pineapple, reserving ¾ cup juice (discard extra or save for smoothies). Add reserved juice, soy sauce, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using).

2. Slow cook:

Low setting: 6–7 hours
High setting: 3–4 hours
Until chicken shreds easily with a fork.

3. Shred & reduce (optional):

Remove chicken; shred with two forks. Return to slow cooker.
For thicker sauce: Transfer liquid to a skillet; simmer 5–7 minutes until reduced by half. Pour back over chicken.
Stir in reserved pineapple chunks.

4. Serve:

Pile chicken onto toasted buns. Top with red onion, cilantro, and optional sriracha mayo.

💡 Pro Tips for Perfection:
✅ Use chicken thighs—they stay juicier than breasts during long cooking.
✅ Drain pineapple well—prevents overly sweet/soggy filling.
✅ Low-sodium mastery (you love this!):
→ Use coconut aminos + skip added salt
→ Boost umami with extra ginger and garlic
✅ Blood sugar friendly (you love this!):
→ Pineapple in 100% juice = no added sugar
→ Net carbs: 12g/serving
✅ Low-carb/keto option (you love this!):
→ Skip buns—serve as a bowl over cauliflower rice
→ Reduce pineapple to ½ cup; double chicken
→ Net carbs drop to 6g/serving
✅ Make ahead:
→ Cook up to 3 days ahead; flavors deepen overnight
→ Freezes 3 months (thaw overnight; reheat gently)

Prep Time & Nutrition (per serving):