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SERVES:
makes approx. 12 sandwiches

INGREDIENTS:

3 pounds boneless, skinless chicken thigh meat (or breast meat)

for the barbecue sauce:
juice from one 20-ounce can pineapple chunks
1 small onion, finely diced
1/2 cup apple cider vinegar
1/2 cup ketchup
1 heaping Tbs Dijon mustard (or mustard of your choice)
3 Tbs light brown sugar
3-4 shakes Worcestershire sauce

sandwich rolls for serving
optional cole slaw (see hints below)

PROCEDURE:

Drain the juice of one 20-ounce can of pineapple into a mixing bowl and add 1 small finely diced onion, 1/2 cup apple cider vinegar, 1/2 cup ketchup, 1 heaping Tbs Dijon mustard, 3 Tbs light brown sugar and a few shakes of Worcestershire sauce and whisk it up.

Add a little bit of the sauce to the slow cooker and layer the 3 pounds of chicken meat into the cooker, top it with the rest of the sauce and use a rubber spatula to help incorporate the sauce into the chicken, then put the lid on top and turn the heat to the high setting.

That will take somewhere around 3 1/2 - 4 hours on high heat or 6 -8 hours on low (see hints below).

At that point, take the chicken out of the slow cooker and place it into a large mixing bowl and use 2 forks to shred the meat.

Add the meat back to the sauce, stir it around, put the lid back on top and turn the slow cooker to the "keep warm" setting until you're ready to eat.

Serve it up on sandwich rolls with the optional cole slaw right on top.

HINTS:

You can plan ahead and make a simple cabbage cole slaw to serve with it and you could add some of the leftover chopped canned pineapple pieces to the slaw after making the barbecue sauce.

for the slaw:
Toss shredded cabbage with mayonnaise to taste and a splash of apple cider vinegar to taste. Add a dollop of mustard and some optional chopped parsley or fresh or dried dill. Finely chop canned pineapple chunks before adding to slaw

I haven't cooked this recipe on low heat so my cooking time for low heat is an estimated time.