Step 1

Spray your Crock-Pot with nonstick cooking spray.

Step 2

Place the cubed chicken in the bottom of the Crock-Pot. Season with salt and pepper to taste.

Step 3

Pour in the orange marmalade, sweet chili sauce, and crushed pineapple. Toss to combine.

Step 4

Cook on low for 4-5 hours or until chicken reaches an internal temperature of 165F, stirring occasionally.

Step 5

OPTIONAL: Once the chicken is cooked, use a soup ladle to remove 2 cups of the sauce. Place in a small sauce pan and cook over medium high heat until boiling. Reduce to a simmer and let cook until it reduces by half and has a syrupy consistency. Return caramelized sauce to slow cooker and stir to coat chicken. (SEE NOTE)

Step 6

Serve over white rice if desired. Enjoy!