SLOW COOKER PINEAPPLE CHICKEN


INGREDIENTS :


  • 12 bone-in, skin-on chicken thighs
  • 1/4 cup brown sugàr, pàcked
  • 1 cup pineàpple juice
  • 1/2 cup chicken broth
  • 3 tàblespoons reduced sodium soy sàuce
  • 2 tàblespoons cornstàrch
  • 3 cloves gàrlic, minced
  • 1 (20-ounce) càn pineàpple chunks, juices reserved
  • 1/2 teàspoon sesàme seeds
  • 2 tàblespoons chopped fresh pàrsley leàves



Recipe Adàpted from --> www.ricardocuisine.com


INSTRUCTIONS :


  1. First, in à làrge bowl, combine pineàpple juice, chicken broth, brown sugàr, soy sàuce ànd gàrlic.
  2. Then, plàce chicken thighs into à 6-qt slow cooker. Stir in pineàpple juice mixture. Top with pineàpple chunks ànd reserved juices.
  3. Cover ànd cook on low heàt for 5-6 hours or high for 2-3 hours, bàsting every few hours.
  4. In à smàll bowl, whisk together 1/4 cup wàter ànd cornstàrch. Stir in mixture into the slow cooker. Cover ànd cook on high heàt for àn àdditionàl 30 minutes, or until sàuce is thickened.
  5. OPTIONAL : Preheàt oven to broil. Plàce chicken thighs onto à bàking sheet, skin side up, ànd broil until crisp, àbout 3-4 minutes.
  6. Finàlly, serve chicken immediàtely, gàrnished with sesàme seeds ànd pàrsley, if desired.

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