Crockpot Pineapple Chicken

Place the boneless, skinless chicken breasts in the bottom of a crockpot. Season generously with paprika and freshly ground pepper on all sides.

In a small bowl, whisk together the Dijon mustard, minced garlic clove, and soy sauce until well combined.

Pour the mustard-soy mixture over the chicken breasts, ensuring they are well coated.

Spread the drained pineapple tidbits over and around the chicken, distributing evenly.

Cover the crockpot and cook on the low setting for 6 hours, or until the chicken is tender and cooked through (internal temperature should reach 165°F).

Remove the chicken from the crockpot and set aside on a cutting board. If a thicker sauce is desired, transfer the cooking liquid to a saucepan and simmer over medium heat for 5-10 minutes.

Slice or shred the chicken as preferred and return it to the crockpot with the sauce and pineapple. Stir gently to combine and serve hot.