32 oz. Old South bar-be-que sauce
1/2 cup ketchup
1/4 cup pineapple juice
1-1.5 lbs. of boneless, skinless chicken breasts
6-8 slider mini buns
6-8 slices pineapple
8 oz. fresh, raw spinach leaves
Combine bar-be-que sauce, ketchup and pineapple juice in crock pot. Add the chicken and slow cook at 250-300 degrees for 7-9 hours.
When bar-be-que chicken is done, turn off crock pot. Remove chicken from the crock pot and shred it on a cutting board. Place the chicken back into the bar-be-que sauce until ready to eat.
Prepare mini buns by slicing in half and toasting. Spoon 1/4 cup of pulled chicken on bottom mini bun. Layer fresh spinach and pineapple on top of chicken, place other mini bun on top. Gobble!
Disclaimer: I got the idea for these sliders from my Cooking Light magazine. The recipe in the magazine called for a quick-cooking stove top method with a homemade bbq sauce. I wanted to use the slow cooker and my favorite bbq sauce, Old South - but my husband accidentally bought the "spicy" version. Knowing I was cooking for my two pregnant friends, I added some ketchup and pineapple juice, hoping to tone down the spice factor. However, these little sliders packed a punch! I loved them, but if you don't like spicy food - purchase your favorite milder bbq sauce or make one. As you can tell from the picture, I made a side dish of chipotle black beans and organic tortilla chips. Check out the chipotle black bean recipe too.