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Crockpot Pineapple Chicken

Sweet and Tangy Crockpot Pineapple Chicken Recipe

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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 4 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 (20 oz) can pineapple chunks in juice
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water
  • Red pepper flakes, to taste
  • Sliced green onions and toasted sesame seeds, for serving

Method
 

  1. Whisk the soy sauce, honey, rice vinegar, garlic, ginger, and the juice from the pineapple can in the slow cooker. Add the chicken in a single layer, pour the sauce over, and scatter the pineapple chunks on top.
  2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken shreds easily.
  3. Transfer the chicken to a board. Whisk the cornstarch with the water and stir into the sauce in the slow cooker. Cook on high for 10 to 15 minutes until thickened.
  4. Shred the chicken, return it to the slow cooker, and stir to coat. Serve over rice with green onions and sesame seeds.

Notes

If using chicken breasts, reduce the cook time to 4 to 5 hours on low or 2 to 3 hours on high. The sauce will continue to thicken a bit as it sits at the table.