Sweet and Spicy Pineapple Chicken Sandwiches

Directions

• Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low until chicken is tender, 2-1/2 to 3 hours.
• Remove chicken; discard liquid. Shred chicken with 2 forks and add back to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes.
• Serve on toasted buns with toppings as desired.Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.