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I forgot that I was sharing slow cooker recipes with you. This one looks like a really good one and it uses less expensive chicken thighs. Plus, it is healthier than the heavier cheesy recipes I usually make.
Let me know if you try it or if you have already made something similar.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1 (20 oz) can pineapple chunks in juice
½ cup low-sodium soy sauce
⅓ cup packed brown sugar
2 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
2 tbsp ketchup
1 tbsp rice vinegar
2 tbsp cornstarch
2 tbsp cold water
Salt and black pepper to taste
Serves: 6 | Prep time: 15 minutes | Cook time: 4–6 hours
How to Make: Drain the pineapple, reserving ½ cup of the juice. Whisk the reserved juice with soy sauce, brown sugar, garlic, ginger, ketchup, and rice vinegar. Place chicken and onion in the slow cooker and pour the sauce over them. Cover and cook on LOW for 4–5 hours. During the final 30–45 minutes, add the pineapple and bell peppers so they retain some texture. Once the chicken reaches 165°F (74°C), cut or shred it as desired. Mix cornstarch with cold water, stir the slurry into the sauce, and cook on HIGH for 10–15 minutes until thickened. Season to taste and serve over rice if desired.
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