• Start by spraying crock-pot with Pam or non-stick spray to prevent sticking.
• Place thawed chicken breasts into slow cooker and poke each piece a few times with a fork to allow sauce and pineapple to better penetrate when cooking. Season with salt, pepper, and other spices.
• Cover with bottle of BBQ sauce and can of drained, crushed pineapple.
• Cover and cook on LOW for 4-6 hours - or - HIGH for 2-3 hours.
• Shred the chicken with a fork by taking the chicken out of the crock pot and shredding in a bowl (since this recipe turns out so juicy). Then transfer the chicken back into the crock pot to let it soak up the rest of the flavors for about 10-15 more minutes.
• Serve in tacos or over brown rice with veggies. The original recipe recommends it in corn tortillas with avocado, coleslaw, and mango salsa!

Notes:

• This will keep for up to two weeks in a Tupperware container in the fridge, it also freezes really well too!
• For the doubled version of this recipe, in case you're meal prepping for two, see the below quantities: - 2 lbs chicken breasts (4-8) - 2 (16 oz bottles) BBQ sauce - 2 (8 oz cans) crushed pineapple, drained - 2 tsp. salt - 2 tsp. pepper - 2 tsp. garlic powder - 2 tsp. onion powder