Sweet, tangy and juicy with a touch of kick, this Pineapple Orange BBQ Chicken takes less than 10 minutes of prep time and the slow cooker does the rest.
This dish features a fun interplay of flavors that compete for attention just long enough to be noticed and then blend together in unity as they mesmerize your palate.
This slow cooker dish also makes plenty of sauce so it lends itself perfectly to serving with rice or mashed potatoes. Just add a veggie and you’re all set.
Hands-off and fuss-free, it’s the perfect kind of meal for a busy weekday or a lazy weekend – come pull up a chair!
Let’s get started!
Place all the sauce ingredients in a bowl and stir to combine.
Place the chicken in the slow cooker and pour the sauce over.
Cook on LOW for 4-6 hours or HIGH for 3-4 hours.
Carefully pour the liquid from the slow cooker into a saucepan and bring it to a simmer. Pour in the cornstarch slurry, whisking continually until the sauce is thickened. Add salt to taste.
Return the sauce to the chicken.
Serve and enjoy!
Slow Cooker Pineapple Orange BBQ Chicken
Ingredients
- 4 pounds bone-in chicken pieces, skin removed
- For the Pineapple Orange Barbecue Sauce:
- 1/2 cup finely chopped onion
- 2 large cloves garlic, minced
- 3/4 cup natural ketchup
- 1/2 cup orange marmalade (lower calories, use sugar-free)
- 1/2 cup crushed pineapple
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons brown mustard
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons sriracha sauce, optional, for additional heat
- To Thicken the Sauce:
- 1/4 cup cornstarch dissolved in 1/4 cup water
Instructions
- Place the sauce ingredients in a bowl and stir to combine. Place the chicken in the slow cooker and pour the sauce over. Cook on LOW for 4-6 hours or HIGH for 3-4 hours.
- Carefully pour the liquid from the slow cooker into a saucepan and bring it to a simmer. Pour in the cornstarch slurry, whisking continually until the sauce is thickened. Pour the sauce back over the chicken. Serve with rice or mashed potatoes and your choice of veggies.
Nutrition
Wanda says
Is it okay to cut up boneless breast for this recipe or will it be too dry? Maybe add a little orange juice?
Kimberly @ The Daring Gourmet says
Hi Wanda, no shouldn’t won’t be too dry but if you find you need a little extra liquid some orange juice is a good call. Happy cooking!
Marlene says
We’re not at my home presently and do not have my slow cooker. Would this work as well in the oven?
Kimberly @ The Daring Gourmet says
Hi Marlene, absolutely. I’m not sure how long it will take in the oven so you’d just need to keep an eye on it to determine when it’s done.
Alicia Proffitt says
This recipe was delish! We really enjoyed it, especially with the Sriracha—we added just a bit more, but that’s the only thing I did differently. Thanks so much for the recipe! BTW, would you know how to use the InstantPot for this?
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Alicia, thank you! I haven’t made this in the IP but maybe some of our readers have and can chime in….
Paula says
Can the pineapple orange bbq chicken be frozen?
Kimberly @ The Daring Gourmet says
Hi Paula, generally things with cornstarch do not freeze very well, the texture turns a bit weird after it thaws.
Teddy C says
I would suggest if you want to freeze the chicken, freeze the chicken separate from the sauce. Do not thicken the sauce with cornstarch until ready to serve. Thaw the sauce then reheat and add the cornstarch. Then serve.
Joan says
Finger licking goodness ..my boys loved this…this will be added on to our family meal plan..thank you so muc.
Kimberly @ The Daring Gourmet says
I’m so glad your family enjoyed it, Joan, thank you!
suzanne says
I had a friend coming over for lunch and I wanted something in the slow cooker. Went through your recipes and found this one. My friend loved it. It was a great success and the left overs were delicious heated up the next day. Will be making this again, next time the family come over. Thanks so much Kimberly for this great recipe.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Suzanne, thank you!
Paula says
Just trying this tonight its in the oven. I discovered your potato gratin 4 days ago it was really delicious… then yesterday I made the green bean casserole as a side dish to my grilled salmon and the casserole was sensational!! I cooked it for 3 people and not a bit was left on their plates! So in 4 days I now would of made three of your recipes ! Keep those recipes coming Kimberly you really have a talent woman! Ill be making a lot more of your dishes for sure!
From one happy lady from “Down Under!” :)
Kimberly @ The Daring Gourmet says
I am so thrilled to hear that, Paula, you’ve made my day, thank you!
George says
Excellent.
Kimberly @ The Daring Gourmet says
Thanks, George! :)
Colin says
another hit! thanks Kimberly
Kimberly @ The Daring Gourmet says
Terrific, Colin, thank you!
M. Perkins says
Cream of Celery Soup is so amazing. Perfect. thank you so much
Kimberly @ The Daring Gourmet says
Thanks so much!
William Blue says
Is it OK to use boneless chicken breasts
Kimberly @ The Daring Gourmet says
Absolutely, William!
Evie says
Since I don’t have a slow cooker, can I try this in an oven? Use a Dutch over and set the temperature to 250 or 300?
Kimberly @ The Daring Gourmet says
Absolutely, Evie. The “low” setting on a slow cooker is generally around 200 and “high” is 300, so either cooking time you mentioned will work perfectly.
bob says
MM MM delicious!!!
carnt wait to try the german salad, but I`ll wait til next week off to Hamburg
best
Kimberly @ The Daring Gourmet says
You’re just trying to make me jealous, aren’t you, Bob??! :) Enjoy your trip!