Dump crushed pineapple over chicken breasts, along with 1 secret sweet ingredient, into slow cooker for a fruity dinner that I crave this week after w

Place the raw chicken breasts in a single layer on the bottom of a 4- to 6-quart slow cooker. If the pieces are very thick, you can cut them in half lengthwise so they cook more evenly.

Sprinkle the packed light brown sugar evenly over the chicken breasts. This is your secret sweet ingredient that will melt down into the sauce and balance the tang of the pineapple.
Open the can of crushed pineapple and pour it, along with all of its juice, over the chicken and brown sugar in the slow cooker. Use a spoon to gently spread the pineapple so it covers the chicken. It should look like a thick, chunky layer of fruit over the raw chicken on your countertop.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F and shreds or slices easily.

Once cooked, taste the sauce and adjust if needed. If you’d like it a bit less sweet, you can stir in a small splash of soy sauce or a squeeze of lemon juice.
For a thicker sauce, remove the chicken to a plate and let the sauce simmer on HIGH with the lid off for 10 to 15 minutes, then return the chicken and spoon the thickened sauce over the top.

Shred the chicken with two forks right in the slow cooker or slice it on a cutting board, then nestle it back into the pineapple sauce. Serve hot, spooning plenty of the fruity sauce over each portion.

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