Slow Cooker Pineapple Chicken
Everyone’s takeout favorite made right in the crockpot! The chicken is SO TENDER and JUICY bursting with so much flavor!
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 cup pineapple juice
- ½ cup chicken broth
- ¼ cup brown sugar, packed
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon Sriracha, optional
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 (8-ounce) can pineapple chunks, juices reserved
- 1 (8-ounce) can crushed pineapple, juices reserved
- 2 tablespoons cornstarch
- 1 red bell pepper, chopped
- 1 red onion, chopped
- ½ teaspoon sesame seeds
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with salt and pepper, to taste.
- Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
- In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, garlic and ginger.
- Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks, crushed pineapple and reserved juices.
- Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
- In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in cornstarch mixture, bell pepper and onion into the slow cooker. Cover and cook on high heat for an additional 30-60 minutes, or until sauce is thickened.
- Serve chicken immediately, garnished with sesame seeds and parsley, if desired.