4 1/2 stars. Really good. I also browned the chicken first. Was probably done in less than 4 hours on high. Also think a dutch oven might be a good idea, but really good anyway. Used Splenda and ground ginger.
I really liked this recipe but am giving it 3 stars instead of 4 because I had to make a lot of changes. It's a good solid weekday crock pot recipe that doesn't require a lot of prep. Here are the changes I made.
2 tbs sugar + 1 tbs splenda
1 can pineapple chunks
1.5 pounds chicken thighs
a little extra soy & cider vinegar, also added a tbs or 2 of sweet chili sauce
I don't like anything overly sweet, so I used half the suggested sugar and ketchup, an extra tablespoon of low sodium soy sauce and it was perfect for my taste. Also, next time I think one can of pineapple would be enough and because I prefer crispy vegetables I'd add the peppers and onions the last 1 -1 1/2 of cooking.
Love this recipe. Lots of flavor and so easy to make. It looks like you slaved over dinner but you just threw everything in the crock pot and made the rice. Because I don't care for green bell peppers, I use 2 red ones. I also omit the ginger and substitute Splenda for the sugar. Hard to beat this one!
Really good recipe. I browned the chicken first. It's a perfect family pleaser; my toddler and hubby gobbled it up.This is so easy to cut up the night before and leave in the slow cooker while at work. I'll make it again for sure.
I have made the recipe as directed in the crockpot and loved it, but tonight I was short on time (and chicken thighs) so I substituted lean boneless pork chops, cubed, and cooked the recipe in my cast iron dutch oven in a 325 stove for 1.5 hours. It turned out just as nicely, if not better, as the crockpot method...the sauce really thickened up perfectly and the pork is perfectly tender and moist.
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