That’s it! It was super simple! I prepped all the ingredients and tossed them in a Ziploc back and put them back in the freezer for a few nights until I was ready to make this. I opted to use all of the juices in the pineapple to help make more of a flavorful sauce. The original recipe calls for soy sauce instead of ginger dressing. I think the ginger dressing has plenty of sodium in it since it is soy based, but the ginger just brings some more flavor to it.
I literally just dumped the frozen baggie into the crockpot, checked there were enough liquids to at least cover the bottom, and left it on high for about 4 hours. The pineapple breaks down the chicken, which helps you very easily shred it with a fork or two.
The Sparkle Queen