Oxmoor House
Yield
6 servings (serving size: 1/2 cup rice, 1 chicken thigh, about 1/3 cup sauce, and 1 1/2 teaspoons green onions)

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.

How to Make It

Step 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.

Step 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.

Step 3

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight

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