Crockpot Sweet and Tangy Chicken

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Crockpot Sweet and Tangy Chicken

6 skinless, boneless chicken breasts, divided
2 (18 ounce) bottles prepared barbecue sauce
1 (15 ounce) can pineapple chunks, juice reserved
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced

1. Place 4 of the chicken breasts in the bottom of a slow cooker.

2. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic.

3. Mix well and pour half of this mixture over the chicken in the slow cooker.

4. Place the remaining chicken in the slow cooker and top with the remaining sauce.

5. Cook on low setting for 8 to 9 hours.