Layer the Crock-Pot: Place the chicken breasts in the bottom of your Crock-Pot. Top with the sliced onion, red bell pepper, green bell pepper, and pineapple chunks (including the juice).

Mix the Sauce: In a small bowl, whisk together soy sauce, brown sugar, and minced garlic.

Slow Cook: Cover the Crock-Pot and cook on low heat for 6–7 hours or high heat for 3–4 hours, until the chicken is tender and cooked through.

Thicken the Sauce (Optional): For a thicker sauce, remove ½ cup of the cooking liquid from the Crock-Pot about 30 minutes before serving. In a small bowl, combine cornstarch and water to form a slurry. Stir the mixture into the reserved liquid and return it to the Crock-Pot. Let it cook on high for 20–30 minutes, stirring occasionally, until the sauce reaches your desired consistency.

Serve Over Rice or Noodles: Remove the chicken and shred or serve whole. Ladle the flavorful sauce with the vegetables over the chicken.