Hawaiian Chicken {Slow Cooker + Instant Pot}

SLOW COOKER METHOD:

1. Season chicken liberally with salt and pepper, and place at the bottom of a slow cooker that has been sprayed with cooking spray.
2. Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over the top of everything.
3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
4. Remove chicken to a cutting board and shred with forks. Return chicken to the pot and toss with sauce.
5. Serve chicken on top of rice, on top of salad, or in sandwich buns. Sprinkle with additional cooked, crumbled bacon and sliced green onion, if desired.

INSTANT POT METHOD:

1. Spray Instant Pot insert with cooking spray. Place chicken in Instant Pot. Season liberally with salt and pepper.
2. Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over top of everything (do NOT stir – you want the sauce on top of the chicken to prevent scorching on the bottom).
3. Seal the release valve, place the lid on the Instant Pot, and turn to lock the lid.
4. Press the “Manual” button on high pressure, and then set the timer to 10 minutes.
5. It will take about 10 minutes for the pot to heat up and build up pressure, then the chicken will cook for an additional 10 minutes. Once the 10-minute timer is done, quick release the pressure from the pot, sliding the steam release handle to the “Venting” position, releasing all of the steam until the float valve drops down.
6. Open the lid and press the “cancel” button.
7. Remove the chicken and allow to rest on a cutting board for 5-10 minutes before slicing or shredding. Return shredded chicken to the pot, toss with sauce, and serve.