9 November, 2016
Pineapple Chicken in the Slow Cooker
1 cup pineapple juice
1/2 cup chicken broth
1/4 cup brown sugar, packed
3 tablespoons reduced sodium soy sauce
3 cloves crushed garlic
12 chicken thighs with bone and skin
1 can of pineapple chunks, juices reserved
2 tablespoons cornstarch
1/2 teaspoon sesame seeds
2 tablespoons chopped fresh parsley leaves
Combine the pineapple juice, chicken broth, brown sugar, garlic and soy sauce in a large bowl.
Place the chicken thighs into the slow cooker and stir in the pineapple juice mixture.
Add the pineapple chunks and reserved juices.
Cover and cook on low heat for 5 – 6 hours or on high for 2 – 3 hours basting every few hours.
In a small bowl, whisk together 1/4 cups of water and cornstarch. Stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes or until the sauce has thickened.
Serve chicken immediately, garnished with sesame seeds and parsley if desired.