COOKIN’ WITH CAPITAL
COOKIN’ WITH CAPITAL
STEP 1
In your slow cooker place the chicken thighs. Season with salt and pepper. On top of the chicken place the onion, bell pepper, soy sauce, barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve the rest) and 1 cup of the pineapple chunks. (when I get to this step and I have a full package of chicken in, I just add the whole can of pineapple chunks with juice, not reserving any for later).
STEP 2
Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours.
STEP 3
Roughly 15 minutes before serving, mix the cornstarch with ½ cup of the reserved pineapple juice and stir into the slow cooker to thicken up the sauce. (when I get to this step and I have a full package of chicken in, I just add cornstarch directly into the slow cooker and stir).
STEP 4
Serve over rice.
NOTES
When I make this, I use a whole package of chicken thighs (probably around 10 thighs I’m guessing) because we like leftovers in my house! So I followed the recipe, but added extra ingredients. I look at most seasoning/spices as “use to your liking” when cooking. Tip: Invest in Crockpot Liners – they make for much easier clean-up!
Submitted by:
Rachael Osborn