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.
2 pounds skinless, boneless chicken thighs
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 teaspoon olive oil
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
How to Make It
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.
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.
Place rice on each of 6 plates. Top with chicken thighs and sauce. Sprinkle each serving with green onions.
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Easy and yummy, added a dash of ground ginger a whole clove of garlic and a tablespoon of rice vinegar. Also added the cornstarch to some of the sauce with whisk and then added back before cooking was done it thickened up beautifully.
Soooo yummy! And with ingredients I usually have on hand. I added pineapple tidbits from the can in addition to the juice. I, too, had to transfer to a saucepan to thicken the sauce. Husband and toddler liked it!
I really loved this recipe. While I normally love a lot of spice and more flavor in my dishes, I thought this simple sauce was delicious. I made it as written but also stir-fried some veggies (onion, red bell pepper, carrot and celery and some fresh pineapple chunks) and thickened some of the sauce in with them to serve with the rice and chicken. The sauce didn't over-power anything but instead let the flavor of the chicken, rice and vegetables come through but added a nice moist, sweetness. Reminded me of the simple stir-fry dishes that were served to my mission team while we were in Cambodia. Will definitely make again.
I thought this was very good and easy. I cut the skin off the thighs but didn't bother deboning. I used an individual serving cup of fruit cocktail in place of the pineapple juice to make it a little more interesting. I also added a splash of white wine vinegar and a teaspoon of spicy chili sauce to give it more depth of flavor. Turned out very good! Served with jasmine rice.
Just made this for dinner tonight, and it was delicious. I followed the recipe exactly, with one exception. At the end I had to transfer the sauce to a small pan on the stove and bring it to a boil to thicken it. It wouldn't thicken in my crockpot, but did in no time on the stove. The sauce is so good and the thighs were tender. I like another reviewer's idea about adding pineapple chunks--will do that next time. I never worked with thighs before, and they were a lot of work to get all the fat off. Not sure if breasts would be as tasty, but might be worth a try. This is definitely a keeper.
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