Ingredients
• 1½ lbs (680g) boneless, skinless chicken thighs (or breasts)
• 1 (20 oz) can crushed pineapple, undrained
• ½ cup ranch dressing (store-bought or homemade)
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• Salt & black pepper to taste
• Optional: 1–2 tbsp brown sugar (if you prefer extra sweetness)
• Optional garnish: fresh cilantro, lime wedges, red onion
Instructions
- Place chicken in slow cooker. Season lightly with salt and pepper.
- In a bowl, mix crushed pineapple (with juice), ranch dressing, Dijon mustard, garlic powder, onion powder, smoked paprika, and brown sugar (if using). Pour over chicken.
- Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken shreds easily with a fork.
- Remove chicken; shred or slice. Return to sauce and stir to coat.
- Taste and adjust seasoning—add a splash of lime juice for brightness if desired.
- Serve over rice, quinoa, in tortillas, or on a bun. Top with fresh cilantro and red onion.
PREP TIME & NUTRITION (per serving, serves 4):
Prep Time: 10 min | Cook Time: 6 hr (low) | Total Time: 6 hr 10 min | Servings: 4 | Calories: 320 | Net Carbs: 16g | Fats: 16g | Protein: 28g
Prep Time: 10 min | Cook Time: 6 hr (low) | Total Time: 6 hr 10 min | Servings: 4 | Calories: 320 | Net Carbs: 16g | Fats: 16g | Protein: 28g