Pineapple Hickory BBQ Chicken Wings: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before starting, measure out the chicken wings, pineapple chunks with their juice, and BBQ sauce. If using a slow cooker liner, place it in the insert now. Have a serving spoon and tongs ready.

The rice can be cooked ahead and kept warm, or started just before the wings are done—it takes about 15 minutes. No other prep is needed; this recipe is truly dump-and-go.

Instructions

Layer and Dump

1. 1Layer the Ingredients
   Place the chicken wingettes and drumettes in the slow cooker insert in a single layer. Pour the pineapple chunks with their juice over the chicken. Drizzle the hickory BBQ sauce evenly over the top, making sure the sauce coats the chicken and pineapple as much as possible.
   Look for The chicken is covered with pineapple and a glossy layer of BBQ sauce.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.

At the end of this phase, the slow cooker insert contains a neat layer of raw chicken wings, topped with pineapple chunks and a river of BBQ sauce. The sauce may not cover everything completely, but it will as the chicken cooks and releases juices. The ingredients are ready to cook—you should see the pineapple juice and sauce pooling around the chicken.

Slow-Cook to Tender

2. 2Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 4 hours, or on high for 2 to 3 hours, until the chicken is fork-tender and the internal temperature reaches 165°F (74°C) in the thickest part of the meat, away from the bone. The sauce will be bubbling and slightly thickened.
   Look for The sauce is bubbling gently, and the chicken pulls easily from the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin at the end, remove the chicken and pineapple, then simmer the sauce on the stovetop for 5 minutes to reduce.

After 4 hours on low, the kitchen smells smoky and sweet. The sauce is bubbling gently around the edges, and the chicken is deeply browned and glistening.

The pineapple has softened and started to caramelize, and the sauce has thickened slightly. The chicken should be fork-tender, and the internal temperature should read 165°F (74°C). The sauce will be glossy and coat the back of a spoon.

Serve and Enjoy

3. 3Serve Over Rice
   Spoon the cooked chicken wings and pineapple over a bed of steamed jasmine rice. Ladle extra sauce from the slow cooker over the top. Serve hot.
   Look for The wings are glossy with sauce, and the pineapple is caramelized and tender.
   Tip For a thicker glaze, turn the slow cooker to high and leave the lid off for 10–15 minutes before serving.

The wings are piled over steamed rice, with extra sauce spooned on top. The pineapple chunks are golden and tender, and the chicken is sticky and glistening. The dish looks rich and appetizing, with the sauce pooling around the rice. Serve immediately, while everything is hot and the sauce is at its most luscious.

Common mistakes

The most common mistake is overcooking the wings, which can make them mushy. Stick to the recommended cooking times and check for doneness early. Another pitfall is using a BBQ sauce that is too thin or too sweet; a thick, smoky sauce works best.

Avoid opening the slow cooker lid repeatedly, as that releases heat and lengthens cooking time. Finally, don't skip the rice—it's the perfect base to catch all the delicious sauce.

How to tell it’s done

The chicken is done when it is fork-tender and the internal temperature in the thickest part of the meat, away from the bone, reaches 165°F (74°C). The sauce will be bubbling and slightly thickened, and the pineapple will look caramelized and soft.

If the sauce is too thin, remove the chicken and pineapple and simmer the sauce on the stovetop for 5–10 minutes to reduce. The wings should be sticky and glossy, with the meat pulling easily from the bone.

• Poultry: 165°F (74°C) in the thickest part