Crockpot Pineapple Chicken

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Crockpot Pineapple Chicken

This simplistic recipe for crockpot pineapple chicken is perfect for a busy weeknight where you're running the kids around to sport's practices and games. Come home to dinner cooked and ready to eat.

Yield: 4 servings

Prep Time: 10 min

Cook Time: 3 hours


4 bone-in chicken breasts (30 ounces), skin removed
1 dash pepper
paprika to taste
1 (20-ounce) can pineapple tidbits in juice
2 Tablespoons Dijon mustard
2 Tablespoons soy sauce
1 large clove garlic, minced


1. Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard, soy sauce and garlic. Pour over chicken. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.

2. Remove chicken from crockpot and serve immediately. For serving: serve alongside potatoes, or shred the chicken and serve it over rice. Drizzle juices over.


*I prefer to use chicken thighs for this dish- 8 bone-in chicken thighs- pull off the skin before placing in the crockpot. Using thighs will change the calorie count.
*If preparing this recipe as GLUTEN FREE, be sure to use GF soy sauce.


Nutritional Information per serving:
Serving size: 1 chicken breast with juices and pineapple poured over
Calories per serving: 247
Fat per serving: 3.8g
Saturated Fat per serving: 0g
Sugar per serving: 9.9g
Fiber per serving: .8g
Protein per serving: 37g
Cholesterol per serving: 97mg
Carbohydrates per serving: 11.9g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program:5


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  • Kristin wrote:

    Do you think I could use pork chops instead of the chicken? Just trying to vary my meats!!

    • Lori Lange wrote:

      Maybe… though sometimes pork tends to dry out in the slow cooker.

  • Stacie wrote:

    I’ve cooked this several times and it is delicious. I use boneless chicken, however, and add in most of the pineapple juice when it is cooking. I find this keeps the chicken from getting dry and adds to the flavor. Thanks for the recipe! Your website is great!

  • Cindy wrote:

    well hopefully this turns out good. The recipe didn’t state “bone-in” so I just assumed that they were boneless. “whole halves” makes no sense. If it is a half, then it is not a whole breast. I only had 3 halves (about 30 ounces), but I used the same amount of liquids and plan on cooking them for 8 hours on low.

    Also, the serving size says 6, but then in the directions it says divide into 4 servings. So how many servings is it supposed to make??

    Even if it is supposed to be 6 servings, I don’t understand how the points could be so low. A half breast (8 oz before cooking) is usually about 6 ounces cooked, so that should be more points than you have listed. Something in this recipe isn’t calculated correctly.

    • Lori Lange wrote:

      Cindy- you’re right… this is an old recipe that was obtained from WW long ago. The information was off. I recalculated using the Spark People Recipe Calculator. It’s meant for bone-in chicken (boneless may yield dry results) and it serves 4. Sorry for the confusion. All fixed now.

  • Jeremy wrote:

    I am confused about this recipe. I tried it tonight and it was decent, but the chicken was really dry. Because it was just my two kids and me, I only used 2 large chicken breasts and the same amount of other ingredients. I was concerned that it might turn out dry due to the small amount of liquid. I cooked it for 8 hours on low. In the end mine looked nothing like the picture. Pineapple tidbits were all brown/black and really, really strong in flavor.

    Is there a special trick? How have you and others done this without the chicken drying out?

    • Lori Lange wrote:

      Did you use bone-in breasts or boneless? I actually prefer to use bone-in thighs for this recipe since they always turn out a little more tender.

  • Jen wrote:

    Am I reading correctly that it’s bone-in chicken breasts? Just want to make sure!

    • Lori Lange wrote:


  • Jenna wrote:

    Mmm, definitely going to have to try this out this week!