Sweet Glazed Chicken Thighs

Oxmoor House
Sweet Glazed Chicken ThighsRecipe

Oxmoor House

This simple chicken dish becomes a whole lot more savory when stuck in a slow cooker. The sweet juice mixture gives the chicken its undeniably delicious flavor. Serve over hot cooked rice.
6 servings (serving size: 1/2 cup rice, 1 chicken thigh, about 1/3 cup sauce, and 1 1/2 teaspoons green onions)


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2 pounds skinless, boneless chicken thighs
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 teaspoon olive oil
Cooking spray
1 cup pineapple juice
2 tablespoons light brown sugar
2 tablespoons lower-sodium soy sauce
3 tablespoons water
2 tablespoons cornstarch
3 cups hot cooked rice
3 tablespoons sliced green onions


1. Sprinkle chicken with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan. Cook 2 to 3 minutes on each side or until browned. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray. Stir pineapple juice into drippings, scraping pan to loosen browned bits. Remove from heat; stir in brown sugar and soy sauce. Pour juice mixture over chicken. Cover and cook on LOW for 2 1/2 hours.

2. Transfer chicken to a serving platter with a slotted spoon. Increase heat to HIGH. Combine 3 tablespoons water and cornstarch in a small bowl; add to sauce in slow cooker, stirring with a whisk. Cook 2 minutes or until sauce thickens, stirring constantly with whisk.

3. Place rice on each of 6 plates. Top with chicken thighs and sauce. Sprinkle each serving with green onions.

Created date

October 2012

Nutritional Information

Calories 339
Caloriesfromfat 0.0 %
Fat 7.1 g
Satfat 1.7 g
Monofat 2.5 g
Polyfat 1.6 g
Protein 32.4 g
Carbohydrate 33.7 g
Fiber 0.6 g
Cholesterol 125 mg
Iron 2.8 mg
Sodium 363 mg
Calcium 35 mg