slow cooker pineapple chicken

sokygal avatar
By Teresa G.
from Here, KY

I created this recipe one day while the grandkids were visiting. I needed to come up with something that I could sneak some veggies into and they would still eat it, lol. We all loved it. My husband said it was a wonderful blend of flavors and that I should definitely share the recipe, so here it is. :-)

serves 8-10
prep time 1 Hr 20 Min
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker pineapple chicken

  • 1 md
    sweet onion, cut into 1 inch pieces
  • 2
    bell peppers, any color, cut into 1 inch pieces
  • 2 clove
    garlic, minced
  • 2 lg
    carrots, peeled & sliced into coins
  • 1
    chicken bouillon cube, crushed
  • 2 lb
    chicken thighs, boneless skinless thawed
  • 12 to 16
    sugar snap peas
  • 1 can
    (20 oz.) pineapple chunks in juice, drained juice reserved
  • SAUCE:
  • 1/3 c
    dark brown sugar, packed
  • 1/2 of
    reserved pineapple juice
  • 2 Tbsp
    rice vinegar (may sub with white vinegar)
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    mirin (rice wine; may substitute with sweet white wine if necessary)
  • 1 tsp
    sesame oil
  • 1 tsp
    honey
  • 1 tsp
    grated ginger (squeeze bottle or tube is fine)
  • 1/16-1/8 tsp
    chinese five spice powder (depends on personal taste)
  • THICKENER:
  • 3 Tbsp
    cornstarch
  • remaining 1/2 of pineapple juice
  • SERVE WITH:
  • rice or noodles prepared according to package directions
  • GARNISH (OPTIONAL:)
  • 1 or 2
    green onions (scallions) or sugar snap peas, thin sliced diagonally
  • 1/2 tsp
    toasted sesame seeds

How To Make slow cooker pineapple chicken

  • 1
    Gather and prep ingredients. Place liner bag in slow cooker, if using (optional.)
  • 2
    In bottom of slow cooker, distribute onions, peppers, minced garlic, carrots and chicken bouillon.
  • 3
    Place chicken thighs on top of vegetables; distribute pineapple chunks and sugar snap peas over chicken.
  • 4
    Cover with lid; set cooker on high temp.
  • 5
    Combine all of the sauce ingredients; pour half of the sauce over chicken. Recover cooker with lid. Cook on high for approximately 4 hours until chicken is cooked through and "fall apart" tender.
  • 6
    Combine remaining sauce with remaining pineapple juice; refrigerate until ready to add thickener.
  • 7
    About a half an hour before serving, prepare rice or noodles according to package directions, if using.
  • 8
    When chicken is cooked, leave temperature on high. Mix together cornstarch and remaining pineapple juice/sauce mixture until smooth.
  • 9
    Gradually pour and stir thickening mixture into slow cooker. Continue stirring until liquid is thickened.
  • 10
    Plate and garnish as desired. Serve immediately. Refrigerate leftovers.
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