Alright, buckle up, buttercups, because today we’re tackling something so ridiculously easy and unbelievably delicious, you might just feel like you’re cheating at life: Crockpot Marry Me High Protein Chicken. Yes, that’s the actual name, and no, I didn’t come up with it, but it fits because honestly, if someone made this for me, I might just propose on the spot. It’s got that perfect sweet-and-savory thing going on, it’s packed with protein to keep you full, and it basically cooks itself. Plus, it makes enough for leftovers, which, let’s be real, is the only reason half of us cook in the first place.

The first time I made this, my husband, bless his heart, decided he wanted to “help.” My instructions were clear: “Please shred the chicken once it’s cooked.” What I didn’t specify was *how* to shred the chicken. I walked back into the kitchen to find him attempting to shred it with a single steak knife, producing what looked like tiny, sad chicken cubes instead of luscious, pulled strands. Meanwhile, our youngest was trying to sneak bites directly from the Crockpot, convinced it was just a giant bowl of chicken candy. It was chaos, there was chicken everywhere, and I probably aged a decade, but hey, at least everyone agreed it tasted amazing, even if it looked like a kitchen crime scene.

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Why You’ll Love This Crockpot Marry Me High Protein Chicken

Because “easy” is your middle name, and “delicious” is your dream. This recipe delivers both without requiring you to actually, you know, *cook*.
It’s a set-it-and-forget-it miracle worker. Toss everything in the Crockpot, go binge-watch your favorite show, and come back to dinner. You’re basically a culinary genius without lifting a finger.
It’s high protein, so you can feel smugly virtuous while devouring something that tastes like a cheat meal. Plus, it keeps you full, meaning fewer midnight snack raids on the pantry.
The flavors are spot-on – that perfect balance of sweet, savory, and a little bit tangy. It’s comforting, exciting, and somehow manages to impress everyone, even the picky eaters.
Leftovers are a *thing*, and they’re glorious. This chicken just gets better with age, making your meal prep for the week practically effortless.

Time-Saving Hacks

Buy pre-minced garlic and ginger. Yes, it’s a tiny bit more expensive, but your hands won’t smell for three days, and honestly, that’s worth it.
Use parchment paper liners for your slow cooker. It’s like magic – peel, toss, and your Crockpot is practically clean. Who needs to wash dishes when you have these?
Shred the chicken directly in the Crockpot with two forks. Don’t even bother transferring it to a separate bowl. More dishes? No thanks.
Forgot to thaw the chicken? If it’s boneless, skinless breasts, you can sometimes get away with tossing it in frozen. Just add an extra hour or two to the cook time and pray to the Crockpot gods.

Serving Ideas

Serve it over a bed of fluffy white rice, brown rice, or even quinoa if you’re trying to impress your health-nut friends.
Alongside some steamed veggies – broccoli, green beans, or asparagus. Don’t forget to douse them in the sauce from the chicken; it’s practically liquid gold.
It’s amazing in lettuce wraps for a lighter, crunchier meal. Pretend you’re being fancy.
Whip up a quick side salad. A bagged salad mix totally counts. Just add a sprinkle of those crunchy wonton strips and call it gourmet.
Pair it with a glass of crisp white wine (if the kids finally went to bed) or a refreshing iced tea if you’re still on duty.
Honestly, sometimes a big spoon and eating it straight from the container while standing over the sink is a perfectly acceptable serving method. No judgment here.

What to Serve It With

Tips & Mistakes

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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