Quick Recipe for Busy Days Crock pot pineapple chicken thighs Rich in Nutrients

Ingredients for Crock pot pineapple chicken thighs

1. 6-8 bone in, skin on chicken thighs
2. 1 Tbs Creole seasoning
3. 1 tsp seasoned salt
4. 1 Tbs black pepper
5. 2 Tbs unsalted butter
6. 1 can chunked pineapple
7. 1 Pineapple juice from can above
8. 1/2 cup chicken broth
9. 3 Tbs reduced sodium soy sauce
10. 3 Tbs light brown sugar
11. 2 Tbs apple cider or regular vinegar
12. 1 tsp Sriracha or crushed red pepper flakes
13. 1 tsp garlic powder
14. 2 Tbs cornstarch
15. 1 red bell pepper, sliced
16. 1 onion, sliced
17. Optional: 1 Tbs sesame seeds

Cooking Instructions for making Crock pot pineapple chicken thighs

1

Pat chicken dry and season. 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 and set chicken aside.

2

In a large bowl, combine: pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha or red pepper flakes and garlic.

3

Place chicken thighs into a slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and butter mixture from browning the thighs. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.

4

In a small bowl, whisk together 1/4 cup cold 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.